Slow Cooker Chicken and Dumplings

Servings: 4–6 | Prep: 15 min | Cook: 4–6 hrs (Low) or 2–3 hrs (High)

Ingredients

For the Soup Base:

• 1½ lbs boneless, skinless chicken breasts (or thighs)

• 2 cups chicken broth

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of celery soup (or another cream of chicken)

• 1 cup milk

• 1 cup frozen peas and carrots (or mixed vegetables)

• ½ onion, diced

• 2 celery stalks, sliced

• 2 garlic cloves, minced

• 1 tsp dried thyme

• ½ tsp dried rosemary

• ½ tsp black pepper

• ½ tsp salt

• 2 tbsp butter

For the Dumplings:

• 1½ cups all-purpose baking mix (like Bisquick)

• ½ cup milk

• ¼ cup shredded cheddar cheese (optional)

• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Add the base ingredients. Place chicken, broth, both cream soups, milk, onion, celery, garlic, thyme, rosemary, salt, pepper, and butter in the slow cooker. Stir gently to combine.

2. Cook the chicken. Cover and cook on Low 4–5 hours or High 2–2½ hours, until chicken is cooked through and tender.

3. Shred the chicken. Remove chicken, shred with two forks, then return it to the slow cooker.

4. Add vegetables. Stir in the frozen peas and carrots. Cover and cook 10 minutes while you make the dumpling dough.

5. Make the dumpling dough. In a medium bowl, mix baking mix, milk, cheddar (if using), and parsley until just combined. Don’t overmix.

6. Drop the dumplings. Turn slow cooker to High. Drop spoonfuls of dough (about 2 tbsp each) onto the surface of the soup. Space them slightly apart.

7. Cook the dumplings. Cover and cook on High for 25–35 minutes. Do not lift the lid — the steam cooks the dumplings.

8. Check doneness. A toothpick inserted into a dumpling should come out clean. Dumplings will be fluffy on top and slightly moist underneath.

9. Serve. Ladle into bowls, spooning a dumpling or two into each. Garnish with extra parsley.

Tips

• Don’t stir after adding dumplings — it breaks them apart.

• Keep the lid on. Every peek releases steam and slows cooking.

• Thicker soup? Mix 2 tbsp cornstarch with 2 tbsp cold water and stir in before adding dumplings.

• Thinner soup? Add a splash of broth or milk.

• Fresh dumplings alternative: Use refrigerated biscuit dough cut into quarters — cook the same way.

• Make it creamy: Stir in ¼ cup sour cream at the end (off heat to prevent curdling).

• Herb variation: Add ½ tsp poultry seasoning or swap thyme for sage.

Mini Crockpot Version (1.5–2 qt)

Halve all ingredients except dumplings (use ¾ cup baking mix + ¼ cup milk). Cook chicken on Low 3–4 hrs, then add dumplings on High for 20–25 min. Makes 2–3 servings.

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