Easy Slow Cooker Chicken And Dumplings Recipe

Chicken and dumplings, like many dishes before it, has a history that can change depending on who you ask. While some trace it to Southern and Midwestern United States, others suggest it's a French Canadian dish that originated in the Great Depression. Going back even further, the dish has undeniable ties to floury European dishes from as early as 1600.

Regardless of its origins, this hearty dish has made its way across the world in the form of many recipes that can change depending on the location. While some people prefer a Dutch oven for their chicken and dumplings, others — including recipe developer Erin Johnson — prefer a slow cooker. 

This recipe has a preparation time of just five minutes and a cook time of four-and-a-half to seven-and-a-half hours, depending on how high you want to set the temperature on your cooker (more on that in the instructions below). Although that might sound like a long wait, this hearty meal is more than worth it, and you can enjoy your day knowing a delectable dinner will be ready when you get home. Now, let's take a look at how to make this deliciously simple recipe come to life.

You'll need one onion (diced), two carrots (diced), two celery stalks (diced), one pound boneless and skinless chicken breasts, one 22-ounce can of condensed cream of chicken soup (Cambell's has a great one, which creator Erin Johnson uses for this recipe), two cups chicken broth, one tablespoon herbes de Provence, one bay leaf, two cloves garlic (minced), and one can of refrigerated biscuits (cut into pieces). 

"If you don't have herbes de Provence you can use a combination of rosemary and thyme, but this blend really deserves a spot in your spice drawer," Johnson advised. For those not a fan of cream of chicken, you can swap it for any other cream soups. Celery or mushroom would also work particularly well, Johnson said.

Start by adding your three piles of diced vegetables — one onion, two carrots, and two celery stalks — into the bottom of the slow cooker. Now, sprinkle some salt and pepper over your pound of boneless, skinless chicken breasts and layer them flat on top of the vegetables. Finally, pour one 22-ounce can condensed cream of chicken soup (or cream soup of choice), two cups chicken broth, one tablespoon herbes de Provence, and one bay leaf on top of the one pound of chicken. 

Now, you have two options: set your slow cooker to "high" and let your ingredients cook for three hours, or leave it on "low" for six hours.

After cooking your ingredients, take out the chicken and shred it. If you have a stand mixer, shredding your chicken is as easy as putting it into the mixer bowl and turning it to medium speed. For those without one, simply take two forks and pull the breasts apart until you have the desired amount of shredded pieces. You can also use your hands to break apart larger chunks into smaller pieces if you'd like.

Add the shredded chicken, garlic, and refrigerated biscuit pieces to the slow cooker. Cook the mixture for an additional 90 minutes on high or until the biscuits are cooked through.

"The best way to tell if the biscuits are cooked through is to cut one in half to see if it's still raw on the inside or, my preferred method, taste them," recipe creator Erin Johnson said.

Now you can serve your chicken and dumplings. Between each of these ingredients — not to mention the vegetables — this is a meal that will likely leave you more than full and satisfied. 

"This is a very hearty dish so a light side like a side salad is all you need for a complete meal," recipe developer Erin Johnson said. If you have any leftovers, put them in the fridge in an airtight container and eat them within one day. After this time, the dumplings will start to get hard, Johnson advised.