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Slow-Cooked Chicken and Dumplings

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  • Prep 20 min
  • Total 8 hr 30 min
  • Ingredients 11
  • Servings 5
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This easy chicken and dumplings dish comes together quickly, with only 20 minutes of active prep. Then the slow cooker takes over and does the rest!

But the real reason to try this dish is the classic flavors. Carrots, celery, and mushrooms give it a nostalgic vibe — just like the soup mom used to make. An oniony soup mix turns the flavor up a notch, and if you’re still craving more oomph, you can adjust the seasonings to taste. Pillsbury™ Grands!™ Flaky Layer Biscuits make perfectly chewy, incredibly delicious dumplings.

Try this chicken and dumplings in the slow cooker once … and it’ll move straight into the number one spot on your weekly dinner rotation!

Updated Feb 4, 2024
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Chicken and dumplings in the slow cooker versus chicken and dumplings on the stovetop

Making chicken and dumplings in the slow cooker (versus making chicken and dumplings on the stovetop) gives you a less fussy way to make this classic meal. And because chicken and dumplings cook low and slow all day, your house will smell delicious and feel ultra cozy.

To keep chicken from getting tough or rubbery, make sure your crock pot isn’t too big for the recipe and be sure you don’t overcook the chicken.

Cooking the chicken before adding it to the crock pot

This recipe calls for you to cook the chicken on the stovetop before you add it to the crockpot. Why? Because it helps brown the edges of the chicken for a nice, crispy touch and it gives the chicken — and the overall dish — more flavor. It only takes 5 to 7 minutes to brown the chicken on the stovetop and the payoff when it comes to flavor is well worth it!

How to store chicken and dumplings

To store in the refrigerator:
Cover and refrigerate for up to 3 days.

To store in the freezer:
Soups and stews can be kept frozen for 2 to 3 months. Place individual servings (about 1 3/4 cups each) in freezer-safe containers. Allow 1/4- to 1/2-inch headspace for expansion in freezer containers as the mixture freezes. Cool completely in the refrigerator before freezing. Thaw in refrigerator overnight before reheating, or use microwave defrost setting. Use within one day of thawing.

To reheat:
Place refrigerated or frozen, thawed chicken and dumplings in small saucepan over medium heat, stirring occasionally, until steaming, or reheat in the microwave. Thick soups and stews tend to become thicker during storage. Add a little broth, milk or half-and-half while reheating until the mixture reaches the desired consistency.



  • 1
    In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook 5 to 7 minutes, stirring occasionally, until browned.
  • 2
    In 4- to 5-quart slow cooker, place chicken, celery, carrots, mushrooms, soup mix and water; mix well.
  • 3
    Cover; cook on Low heat setting 7 to 8 hours.
  • 4
    Separate dough into 5 biscuits; cut each into 8 wedges. Place biscuits and cornmeal in 1-gallon resealable food-storage plastic bag; shake gently to coat. Stir biscuits pieces into hot chicken mixture last hour of cook time.
  • 5
    Cover; cook on High heat setting 1 hour or until biscuits are no longer doughy in center.
  • 6
    Add frozen peas and pepper to chicken mixture. Cover; cook 10 minutes or until heated through.

Tips from the Pillsbury Kitchens

  • tip 1
    In this recipe, the biscuits are cut into small pieces to speed up their cooking time. Because biscuits cook best in an almost-boiling sauce, it’s important that you quickly add them in and replace the slow cooker's lid so the sauce stays piping hot.
  • tip 2
    Don’t have any leek soup mix on hand? Dry mushroom soup mix can be used instead. To enhance the flavor of mushroom soup, add a small sliced leek or mild yellow onion in the slow cooker at the same time as you add the celery.
  • tip 3
    To garnish, sprinkle freshly chopped parsley, dill or another favorite herb over the dish for a little color and extra flavor.
  • tip 4
    For a family supper, serve the chicken and dumplings with sweet corn kernels, a crisp, mixed-green salad and brownie sundaes.
  • tip 5
    For more easy-to-make slow cooker recipes, take a look at our Slow-Cooker Lemon Garlic Chicken or Slow-Cooker Creamy Chicken Pot Pie.

Frequently Asked Questions

How do you know when dumplings are done in the slow cooker?

It can be tricky to tell when dumplings are done in the slow cooker simply by looking. The best way to test if your dumplings are ready is to stick the tip of a sharp knife in one of the dumplings to make sure it is no longer doughy. If the dumplings aren’t quite ready, allow them to cook a little longer and then test again.

Should chicken be cooked on high or low in the slow cooker?

When making chicken and dumplings in the slow cooker, it’s best to cook the chicken and dumplings on low for a longer period of time. A lower temperature helps the chicken cook up evenly and gives it a more tender texture. A too-high temperature could result in rubbery chicken.

Nutrition Information

390 Calories, 11g Total Fat, 26g Protein, 45g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Chicken and dumplings soup is a classic American comfort food. It’s popular in the South and Midwest, but delicious no matter where you eat it! Chicken and dumplings soup is prepared with simmered chicken, broth, dumplings and salt and pepper. Sometimes, like in our easy recipe, chopped vegetables are added to the soup.
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