This 5‑ingredient slow cooker chicken and dumplings recipe is a cozy, comforting meal that takes very little effort. I just add the ingredients to my slow cooker, let it simmer for hours, and finish it off with biscuit dough for soft, fluffy dumplings. It’s rich, hearty, and perfect for any day I want something warm and filling without spending much time in the kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s simple, quick to prepare, and incredibly satisfying. With just five ingredients and no complicated steps, I can get a hearty homemade dinner without hovering over the stove. The chicken becomes tender and flavorful from slow cooking, and the biscuit dough transforms into pillowy dumplings that soak up all the delicious flavors. It’s perfect for busy days, chilly nights, or when I just want something that tastes like comfort in a bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.5 ounce) cans condensed cream of chicken soup
1 medium onion, finely diced
1 (10 ounce) package refrigerated biscuit dough, torn into pieces
Directions
I place the chicken breasts, butter, diced onion, and both cans of cream of chicken soup into the slow cooker.
I pour in enough water to cover the chicken completely.
I cover the slow cooker and cook everything on High for about 5 to 6 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, I tear the biscuit dough into small pieces and drop them on top of the chicken mixture.
I cover the slow cooker again and continue to cook for 30 minutes, or until the biscuit dough is fully cooked and fluffy.
Once everything is done, I gently shred or cut the chicken, stir lightly, and serve warm.
Servings and timing
Servings: 8
Prep time: 10 minutes
Cook time: 5 to 6 hours on high, plus 30 minutes with dumplings
Total time: 5 hours 40 minutes to 6 hours 40 minutes
Variations
I like adding vegetables such as diced carrots, peas, or celery during the last hour of cooking to add more color and nutrition.
Sometimes I replace the water with chicken broth for a deeper, more savory flavor.
I’ve used chicken thighs instead of breasts—they give a juicier result and more flavor.
If I want more seasoning, I’ll add garlic powder, black pepper, or poultry seasoning when I load the ingredients into the slow cooker.
For extra richness, I sometimes stir in a splash of heavy cream just before serving.
storage/reheating
Storage: I let the leftovers cool completely, then store them in an airtight container in the refrigerator. They stay good for 3 to 5 days.
Freezing: I prefer to freeze the chicken and soup mixture before adding the biscuit dough. Then I thaw it, reheat, and add fresh biscuit dough when I’m ready to serve.
Reheating: I reheat portions in the microwave or on the stovetop over low heat. If the dumplings get too soft, I let them simmer gently to help them firm up.
FAQs
1. How do I know when the dumplings are fully cooked?
I check by inserting a toothpick into one of the dumplings—if it comes out clean, they’re ready. They should look puffed and not doughy on the surface.
2. Can I use chicken thighs instead of breasts?
Yes, I’ve used chicken thighs and they work great. They tend to be juicier and more flavorful after slow cooking.
3. What if I don’t have biscuit dough?
If I’m out of biscuit dough, I make a quick homemade biscuit dough or drop dumplings from scratch. It changes the texture a bit, but still tastes great.
4. Can I cook this on Low instead of High?
Yes, I can cook the recipe on Low for about 7 to 8 hours instead of High. I still add the biscuit dough about 30 minutes before the end.
5. Is it okay to add cheese or herbs to the dumplings?
Absolutely. I sometimes mix shredded cheese or chopped herbs into the biscuit dough before adding it to the slow cooker—it adds a nice flavor twist.
Conclusion
This 5‑ingredient slow cooker chicken and dumplings recipe is one I keep coming back to because it’s easy, satisfying, and full of comfort. Whether I make it exactly as written or add my own twist with extra veggies or seasoning, it always hits the spot. I love how the slow cooker does most of the work, and the end result is a hearty, homemade meal that feels like a warm hug.
This 5-ingredient slow cooker chicken and dumplings recipe is an easy, hearty meal made with tender chicken, creamy soup, and fluffy biscuit dumplings. It’s the ultimate comfort food with minimal prep and maximum flavor.
Total Time:6 hours 40 minutes
Yield:8 servings
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.5 ounce) cans condensed cream of chicken soup
1 medium onion, finely diced
1 (10 ounce) package refrigerated biscuit dough, torn into pieces
Water, enough to cover chicken
Instructions
Place chicken breasts, butter, diced onion, and both cans of cream of chicken soup into the slow cooker.
Pour in enough water to fully cover the chicken.
Cover and cook on High for 5 to 6 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, tear biscuit dough into small pieces and drop on top of the chicken mixture.
Cover and cook for an additional 30 minutes, until the dumplings are cooked and fluffy.
Gently shred or cut the chicken, stir lightly, and serve warm.
Notes
Add diced vegetables like carrots, peas, or celery for extra nutrition and flavor.
Substitute water with chicken broth for richer taste.
Use chicken thighs instead of breasts for a juicier texture.
Enhance seasoning with garlic powder, black pepper, or poultry seasoning.
Stir in a splash of cream at the end for added richness.
