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I grew up eating a big pot of chicken and dumplings on chilly Sundays, and this slow cooker version keeps that comfort-food soul while letting the cooker do the heavy lifting. Tender shredded chicken, soft carrots and celery, and pillowy noodle-style dumplings simmered right in a savory broth — it’s the kind of meal that feeds a crowd, freezes well, and brings everyone to the table. If you want a full how-to and printable recipe notes, check out this slow cooker chicken and dumplings recipe for reference and timing tips.

Why you’ll love this dish

This slow cooker Chicken and Dumplings is the definition of easy comfort. It’s low-effort: toss the chicken and aromatics in the pot, pour in stock, and let time do the rest. It’s family-friendly — kids usually love the soft dumplings — and budget-friendly because a modest ingredient list stretches into many servings. Make it for a weeknight dinner, a cozy weekend meal, or to feed guests after a busy holiday.

“Simple to assemble, deeply comforting, and the dumplings puff up perfectly — a weeknight lifesaver.”

What makes this version extra appealing is the flexibility: use frozen noodle-style dumplings for convenience or chop up uncooked Pillsbury biscuit dough if you want a scratch-style dumpling. Either way, the long, slow simmer builds flavor without you hovering over the stove.

Step-by-step overview

Before you dive into ingredients and detailed directions, here’s the quick roadmap:

Layer the seasoned chicken in the slow cooker, top with diced onion, sliced carrots and celery, and minced garlic.
Pour in 64 ounces of chicken stock and cook on low or high until the chicken is tender.
Shred the chicken in the pot, taste and adjust seasonings.
Add dumplings in small batches, stir to separate, then finish cooking on high while stirring regularly so dumplings don’t clump.
Serve when dumplings are tender and the broth has thickened slightly; garnish with parsley if desired.

For another slow-cooker twist and technique comparison, you might also find inspiration in this slow-cooker orange chicken copycat post — it’s a different flavor profile but shares the same set-and-forget convenience.

Gather these items

3 pounds boneless skinless chicken breast (or thighs — see variations)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small onion, medium diced
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
64 ounces (8 cups) chicken stock
24 ounces frozen noodle-style dumplings OR uncooked Pillsbury biscuit dough chopped into cubes
Fresh chopped parsley for garnish (optional)

Notes and substitutions:

Chicken thighs: use bone-in or boneless thighs for richer flavor and slightly more forgiving texture.
Stock: low-sodium chicken stock gives you better control of final seasoning.
Gluten-free: use a gluten-free dumpling alternative or homemade GF biscuit dough (texture will vary).

I also keep this slow cooker cheesy chicken and stuffing in mind when I want a similar set-it-and-forget-it casserole-style dinner.

How to prepare it

A bowl of slow cooker chicken and dumplings with vegetables and herbs.

Place the chicken breasts in the bottom of an 8-quart (or large) slow cooker. Season with kosher salt and black pepper.
Scatter the diced onion, sliced carrots, sliced celery, and minced garlic over the chicken.
Pour the chicken stock evenly over the vegetables and chicken.
Cook on low for 4 hours or on high for 3 hours, until the chicken is very tender and shreds easily.
Shred the chicken directly in the cooker using two forks (or carefully remove, shred, and return to the pot).
Taste the broth and adjust salt and pepper as needed.
Break the dumplings into thirds if using frozen noodle-style dumplings, or add small chopped biscuit dough pieces one at a time.
Stir in dumplings gradually, blending after every 4–6 pieces to prevent clumping.
Turn the cooker to high and cook an additional 1 to 1½ hours, stirring every 15 minutes so dumplings cook evenly and don’t stick together or to the pot.
The dish is ready when dumplings are tender, puffed, and the broth has thickened to a slightly creamy consistency.
Garnish with fresh chopped parsley and serve hot.

Short, active steps and patience with stirring during the dumpling stage are the keys to even, pillowy dumplings.

Step-by-step instructions

Add chicken to slow cooker; season with salt and pepper.
Top with onion, carrots, celery, and garlic.
Pour in chicken stock and cover.
Cook low 4 hours or high 3 hours.
Shred chicken and stir back into the pot.
Adjust seasoning.
Add dumplings gradually, stirring after every handful.
Cook on high 1–1½ hours, stirring every 15 minutes.
Finish with parsley and serve.

Best ways to enjoy it

Serve in deep bowls with an extra grind of black pepper and a sprinkling of parsley.
Great with a simple green salad or steamed green beans to add freshness.
Offer crusty bread or dinner rolls to sop up the broth.
For a brunch-style serving, add a side of buttery biscuits and a pot of coffee — comfort for company.

Storage and reheating tips

Refrigerate: Cool to room temperature and store in airtight containers within 2 hours of cooking. Keep up to 3–4 days.
Freeze: Portion into freezer-safe containers and freeze up to 3 months. Note: dumpling texture softens after freezing — still tasty but less pillowy.
Reheat: Thaw overnight in the refrigerator when possible. Reheat gently on the stove over low–medium heat, stirring occasionally, until heated through. Microwave-safe single servings can be reheated in short bursts, stirring between intervals.
Food safety: The USDA recommends cooking poultry to an internal temperature of 165°F (74°C). If you check the chicken before shredding, ensure it reaches this temp. Always reheat leftovers to 165°F.

Pro chef tips

Don’t overfill the slow cooker: leaving some headspace helps the dumplings cook evenly.
Add dumplings gradually and stir as instructed — this is the single best trick to avoid a soggy, glued-together mass.
If the broth is too thin after the dumplings cook, whisk 1–2 tablespoons of cornstarch with cold water and stir it in; cook on high until thickened.
For deeper flavor, sauté the onions and carrots briefly in a skillet until softened and slightly caramelized before adding to the cooker.
Use low-sodium stock so you can control final seasoning and avoid an overly salty result.

Creative twists

Chicken thighs: swap breasts for boneless skinless thighs for juicier meat.
Herb-forward: add a bay leaf during the slow-cook stage and finish with fresh thyme or tarragon.
Dairy finish: stir in 1/2 cup cream or a few tablespoons of cream cheese at the end for a richer broth.
Gluten-free: use gluten-free dumplings or make small spoonfuls of GF biscuit batter.
Vegetarian version: replace chicken and stock with hearty mushrooms and vegetable stock; use vegetarian “dumplings” or biscuit dough.

Common questions

Q: Can I use frozen chicken breasts?
A: Yes. Increase the high setting cook time by about 30–45 minutes and ensure the chicken reaches 165°F before shredding. Thawed chicken tends to cook more evenly, though.

Q: Can I prepare this ahead and freeze it before adding dumplings?
A: Absolutely. Cook the chicken and vegetables in the stock, cool, and freeze. Add dumplings when reheating so they keep a better texture.

Q: My dumplings clump — how do I fix that?
A: Break them apart as you add them and stir frequently while they cook. If a batch clumps, gently tease them apart with two forks and continue cooking; a light splash of hot stock can help separate sticky dough.

Q: Can I make this in a stovetop pot instead?
A: Yes. Simmer the chicken and veggies gently in a large pot for 25–35 minutes until tender, shred chicken, then add dumplings and simmer until cooked. Watch closely and stir so dumplings don’t stick.

Q: How can I thicken the broth without cornstarch?
A: Mash a few cooked carrots into the broth for natural body, or stir in a couple of tablespoons of instant mashed potato flakes to thicken without flour.

Conclusion

If you want a slightly different slow-cooker technique and dumpling style, this Crock Pot Chicken and Dumplings guide is a helpful comparison for timing and ingredient swaps. For a wide range of reader-tested methods and reviews, check the classic Slow Cooker Chicken and Dumplings Recipe on Allrecipes. And if you prefer a very simple, step-by-step blog walkthrough, Belle of the Kitchen’s Slow Cooker Chicken and Dumplings {Super Easy!} post is a friendly companion to this recipe.

Enjoy the slow-cooked comfort — and don’t forget to stir those dumplings!