Slow-Cooker Chicken and Dumplings

Recipe Ingredients

With simple, fresh ingredients and a few pantry staples, this slow-cooker chicken and dumplings recipe transforms everyday chicken and vegetables into a comforting, satisfying meal your whole family will love.

Pillsbury™ Grands!™ Flaky Layer Biscuits: These biscuits make perfectly-chewy, incredibly-delicious dumplings.

Dry Leek Soup Mix: This ready-to-use soup mix helps boost the savory flavor of this dish. If you don’t have it on hand, you can use dry mushroom soup mix. Then, to enhance the flavor, add a small sliced leek or mild yellow onion to the slow cooker at the same time that you add the celery.

Chicken Thighs: You can use chicken breasts for this recipe as well, but we prefer chicken thighs for slow cooking, because they’re so budget-friendly and less likely to dry out during the longer cooking process.

Other Ingredients: Celery, carrots, mushrooms, and frozen peas add freshness, texture, and natural sweetness. A tablespoon of cornmeal prevents the biscuit pieces from sticking together.

How to Make Slow-Cooker Chicken and Dumplings

This dish is as easy as it is comforting! Here’s a quick overview of how it comes together. Then, keep scrolling for the full recipe.

1. Brown the Chicken

This recipe calls for you to cook the chicken on the stovetop before you add it to the slow cooker. Why? Because it helps brown the edges of the chicken for a yummy texture and gives the dish even more flavor. It only takes 5 to 7 minutes, and the flavor payoff is well worth it!

2. Add Chicken and Veggies to Slow Cooker

Transfer the chicken to a 4- to 5-quart slow cooker along with fresh celery, carrots, and mushrooms, dry leek soup mix, and water. Then, cook low and slow for 7 to 8 hours.

3. Add Biscuits and Peas

During the last hour of cooking, toss in biscuit pieces coated lightly with cornmeal to create the dumplings. Finish with sweet peas for color and brightness and a dash of pepper. The result: a hearty, comforting meal with tender chicken, flavorful vegetables, and pillowy biscuits that soak up every bit of the savory broth.

Storing and Reheating Slow-Cooker Chicken and Dumplings

This slow-cooker chicken and dumplings dish tastes just as comforting the next day. Here’s how to keep it fresh.

Refrigerator

Cover and refrigerate for up to 3 days.

Freezer

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

Reheating

Place refrigerated or thawed chicken and dumplings in a small saucepan over medium heat, stirring occasionally, until steaming, or reheat in the microwave. Thick soups and stews may become thicker during storage, so you can add a little broth, milk, or half-and-half while reheating to bring it to your desired consistency.