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Chicken and dumplings in the slow cooker recipe

Chicken and dumplings in the slow cooker recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
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  • Easy chicken

A delicious dish, which requires hardly any prep time at all. It's the perfect winter warming dish.

8153 people made this

IngredientsServes: 8

  • 4 skinless, boneless chicken breast fillets
  • 30g butter
  • 2 (295g) tins condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (320g) boxes scone mix, plus milk to make a dough, torn into pieces

MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min

  1. Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover.
  2. Cover and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn scone dough in the slow cooker. Cook until the dumplings are no longer doughy in the centre.


Follow packet directions for scone mix.

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Reviews & ratingsAverage global rating:(9513)

Reviews in English (6926)

Quick and easy to prepare and very tasty.-22 Dec 2011

Love this! Great the next day too!-30 Nov 2014

A lot of these slow cooker chicken recipes end up being very bland but this one was fantastic.-03 Aug 2014

Recipe Summary

  • 2 Tbsp.s canola oil, divided
  • 8 (4-oz.) boneless, skinless chicken thighs
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. black pepper, divided
  • 2 (2-oz.) carrots, halved lengthwise and diagonally sliced (about 1/2 cup sliced)
  • 2 (1-oz.) celery stalks, diagonally sliced (about 3/4 cup sliced)
  • 1 small yellow onion, chopped (about 1 cup chopped)
  • 1 1/4 cups (about 5 3/8 oz.) all-purpose flour, divided
  • 4 cups chicken broth
  • 1 1/4 tsp. baking powder
  • 1 cup whole buttermilk
  • 1 large egg
  • 3 Tbsp.s unsalted butter, melted
  • 2 Tbsp.s chopped fresh chives, plus more for garnish
  • 2 Tbsp.s chopped fresh flat-leaf parsley, plus more for garnish

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Season chicken evenly with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Working in 2 batches, if necessary, so as not to overcrowd, add chicken to skillet cook, turning once, until nicely browned on both sides, about 5 minutes. Transfer chicken to a 6-quart slow cooker. Wipe skillet clean.

Heat remaining 1 tablespoon oil in skillet over medium. Add carrots, celery, and onion cook, stirring often, until vegetables are softened, about 8 minutes. Add 1/4 cup of the flour cook, stirring constantly, until vegetables are fully coated, about 30 seconds. Add chicken broth, and bring to a boil over medium-high cook, stirring often, until slightly reduced and thickened, about 10 minutes. Transfer mixture to slow cooker, and stir to combine with chicken.

Whisk together baking powder and remaining 1 cup flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Whisk together buttermilk, egg, melted butter, chopped fresh chives, and chopped fresh parsley in a separate medium bowl. Fold buttermilk mixture into flour mixture until dough just comes together.

Drop dough by heaping tablespoonfuls onto chicken mixture, spacing as evenly apart as possible, about 12 dumplings. Cover and cook on LOW until dumplings are cooked through and soup is thickened and bubbly, 5 to 6 hours.

Remove chicken from cooker, and shred with 2 forks return chicken to cooker. Divide chicken and dumplings evenly among 4 bowls. Garnish with additional chopped fresh chives and parsley.

Recipe Summary

  • ¼ cup water, or as needed
  • 1 teaspoon poultry seasoning
  • salt and ground black pepper to taste
  • 4 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can low-sodium chicken broth, divided
  • 1 large onion, finely diced
  • 3 carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons butter
  • 1 (10.75 ounce) can reduced-fat condensed cream of celery soup (such as Campbell's®)
  • 1 (10.75 ounce) can reduced-fat condensed cream of chicken soup (such as Campbell's® Healthy Request)
  • ½ teaspoon dried rosemary
  • 1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Whisk water, poultry seasoning, salt, and black pepper together in a bowl add chicken to bowl and turn to coat.

Pour 1/2 of the chicken broth into a slow cooker add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.

Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

This is truly an easy chicken recipe from start to finish. There are just a few quick steps you need to do before you turn your slow cooker on.

What Kind of Chicken Do You Use?

I use boneless, skinless, chicken breasts in this recipe. They are lean and shred beautifully after being slow cooked.

You certainly COULD use boneless chicken thighs as well, but they typically have more fat to trim, and this recipe really doesn’t need additional fat to make it delicious. But yes, you could use them if you wanted!

And yes, of course you could use bone-in chicken and then pull the meat from the bone…but why would you want to? ha!

Why Does the Recipe Say To Microwave the Onions?

Ok, so the first step in my recipe is to microwave diced onions. You CAN skip this if you really want to, but I just like to get the onions cooking a little bit…soften them up…before placing them in the slow cooker.

Onions don’t always soften up in the slow cooker, and I really, REALLY dislike crunchy onions in soups and stews. So cooking them in the microwave gets the process started. It’s a lot like if you were to sauté them…it just gets that crunch gone!

Do You Have To Use Canned Biscuits?

You can absolutely make your own homemade biscuit dough and use that in this recipe. I just like using canned biscuits in this recipe because it’s a time saver!

What Vegetables Do You Use in Chicken and Dumplings?

I like the combo of peas and carrots in my chicken and dumplings, but you can honestly use just about any type of veggies you prefer!

More Easy Chicken Recipes You’ll Love

If you love this easy chicken recipe, but you’re not quite ready to bust out your cutting board, just pin this to your favorite easy appetizer ideas board on Pinterest so you can find it quick later!

How to make Chicken and Dumplings in the Crockpot:

Follow my easy directions for the best Chicken and Dumplings! You will want to have this on the menu every week!

  1. Add diced chicken, carrots, celery and onion to a slow cooker.
  2. Add a can of cream of chicken and a can of cream of celery. Also, add thyme and black pepper.
  3. Pour over a can of chicken broth and 1 cup of water. Stir.
  4. Place the lid on the slow cooker and cook for 4 hours on HIGH or 8 hours on LOW. (WAIT TO ADD THE BISCUITS)
  1. After the cooking time is up. Cut up 7 Pilsbury Grand Biscuits into quarters, this is the perfect amount for this recipe, use any extra for another purpose.
  2. Stir in the frozen peas into the soup. Add the cut up biscuits on top of the soup, spreading them out evenly. Sprinkle over dried thyme and black pepper.
  3. Place the lid back on the slow cooker and cook on HIGH for 45 minutes more.
  4. Serve and enjoy!


  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 medium Yukon Gold potato, cut into 1-inch pieces (about 2 cups)
  • 2 cups baby-cut carrots orق-inch pieces peeled carrots
  • 2 stalks celery, sliced (about 1 cup)
  • 2 cans (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup or Cream of Chicken Soup
  • 1 1/4 cups water
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
  • 2 cups biscuit baking mix
  • 2/3 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup shredded Cheddar cheese


Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown.

Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside.

Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.

When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper.

Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough.

Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.

Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up.

Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans.

Recipe Tips

This casserole can be made with boneless, skinless chicken thighs if preferred, but the bone-in thighs add extra flavour.

To considerably reduce the calories and fat in this recipe, half the dumpling recipe to make eight dumplings (two smaller dumplings per person).

How to make crockpot chicken dumplings:

We&rsquore keeping this recipe super easy and convenient because we all need easy and convenient comfort food some days, right?

You&rsquore going to start with a couple of pounds of chicken breast (or thighs, if you prefer!) in a slow cooker.

Add some onions, garlic, and cream of chicken soup to the slow cooker. You can use my homemade cream of chicken soup substitute if you don&rsquot like to purchase the canned stuff.

Pour in some chicken broth and season everything with poultry seasoning, parsley, and pepper. Add a bit of salt if you&rsquore using homemade cream of chicken soup, but if you use the canned stuff, you can probably skip it.

Give everything a quick stir and the cover the slow cooker.

You&rsquoll want to cook this on low for about 7 hours or on high for 3 hours.

When the chicken is nice and tender and cooked through, use a couple of forks to shred the meat and give everything a good stir.

Open up a can of biscuits and press the dough into flat rounds. Use a sharp knife or pizza cutter to cut the dough into narrow strips and drop those into the crockpot. Give it quick stir and then cover the pot and cook for another hour.

After an hour, the biscuits should be soft and fluffy. Some slow cookers take longer to cook than others, so you may have to adjust a bit depending on your slow cooker.

That&rsquos it! Serve this up in a big bowl or over a pile of mashed potatoes. Either way, these chicken and dumplings are oh so good!

More crockpot recipes to try:

Crockpot Honey Garlic Chicken: This chicken is so juicy and so flavorful!

Potato Soup: Nothing is tastier than a big bowl of potato soup topped off with cheese and bacon!

  • 1 small onion (minced, about 1 cup)
  • 2 celery stalks (cut into 1/2-inch slices)
  • 4 to 5 medium carrots (cut into 1/2-inch slices)
  • 1 cup green beans (ends trimmed, 1-inch slices, about 1/4 pound)
  • 1 to 2 cloves garlic ( minced or grated)
  • 3 pounds chicken breast and thigh pieces (skinless, fat trimmed, bone-in or boneless)
  • 1 bay leaf
  • 32 ounces chicken stock
  • For the Dumplings:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter (cold, in pieces)
  • 2 teaspoons fresh parsley (chopped)
  • 3/4 cups milk

In a 6-quart slow cooker, combine minced onion, sliced celery, and carrots, green beans, and garlic. Season chicken parts with salt and pepper, then add them to the slow cooker: thighs in first, then chicken breasts. Add bay leaf, then pour chicken stock over the ingredients. Cover slow cooker and cook on high for 1 hour, then reduce to low (you can also cook on low for the entire time, just add 30 minutes to an hour to the total cooking time). Cook for 7 to 8 hours.

Forty-five minutes before serving, remove the chicken parts from the stew (The internal temperature should read at least 165 F when checked with a meat thermometer). Cover and keep warm.

Begin making the dumplings. In a mixing bowl, combine the flour, baking powder and salt, stirring with a wooden spoon. Add the butter, and using your hands or a pastry cutter, work the butter into the flour mixture until the mixture resembles coarse crumbs. Add the chopped parsley, stir to combine. Stir in the milk, and stir the mixture until a sticky dough forms.

Using two tablespoons or a dough scoop, scoop up a portion of dough, 2 to 3 tablespoons in volume, and drop it into the stew. Continue dropping dumplings into the stew, making about 12 dumplings or as many as there is room for in the crock, leaving a little space in between so dumplings don't stick together. Immediately ladle a little broth over each dumpling, then cover and let simmer on low for 30 minutes.

Meanwhile, pull the chicken meat off the bones, discarding bones, and shred meat into bite-sized pieces. Keep warm.

To serve, place a portion of chicken in a shallow soup bowl. Place three dumplings in the bowl, and ladle broth and vegetables over the chicken and dumplings.

Watch the video: Schnitzeltopf aus dem Slow Cooker Morphy Richards (July 2022).


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