Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Servings: 8

This slow cooker Chicken and Dumplings is so comforting. My family’s favourite especially on chilly nights, and incredibly great all year round!


1 1/2 pounds chicken breasts cubed

10.5 ounces can cream of chicken soup

10.5 ounces can cream of celery soup

1 c. water

14.5 ounces can chicken broth

2 carrots sliced (about 2 c. after being sliced)

2-3 ribs celery sliced (about 2 c. after being sliced)

1 yellow onion diced

1/2 teaspoon thyme

1/2 teaspoon black pepper

1 c. frozen peas optional

16.3 ounces Pillsbury Grand Biscuits 8 biscuit sized can (I only use 7 of these biscuits)

more thyme and pepper for the top of biscuits

How to make Slow Cooker Chicken and Dumplings

Step 1: To the slow cooker, add the chicken, carrots, celery, onions, thyme, and black pepper. Now, add the cream of chicken soup along with the cream of celery soup, chicken broth, and water. Stir well until combined.

Step 2: Set the slow cooker on high for 4 hours or 8 hours on low.

Step 3: If using peas, you can add them now, then stir.

Step 4: Into quarters, break the biscuits and evenly arrange them over the sauce. Sprinkle the dumplings with thyme and pepper. Put the lid on and set the slow cooker on high for 45 minutes, undisturbed. The dumplings are done when they are no longer shiny.


Make sure to use thawed chicken for this recipe. I do not suggest adding frozen meats to the slow cooker.

For this recipe, you can use one whole chicken and simply shred the meat using two forks at the end of cooking time.

Feel free to use rotisserie chicken (diced) if desired. And it is okay to use white or dark meat. For this recipe, I used 3 cups of diced rotisserie chicken. If using raw, simply follow the recipe. As for the veggies, they take enough time to cook.

You can use Bisquick instead of canned biscuits and just follow the recipe as is. Or make the biscuits from scratch and the cooking time stays the same. Crescent rolls work well, too. Cut them into small pieces, then add to the hot sauce. If desired, you can use flour tortillas as well. Break them into small squares and add once the soup has finished cooking, cooking on high for about 20 minutes.

Place the cooled soup into freezer zip lock bags or plastic Tupperware and freeze for up to 3 months. To reheat, thaw in the fridge overnight and heat in the microwave or put in a pan and heat on the stovetop.

Nutrition Facts:

Calories: 399kcal | Carbohydrates: 39g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1308mg | Potassium: 654mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2889IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg