Mommy Hates Cooking

Slow Cooker Chicken & Dumplings

Disclosure: This post is sponsored by Cans Get You Cooking. The recipes and opinions are my own.

Slow Cooker Chicken & Dumplings

Back when I first started blogging I made this Slow Cooker Chicken & Dumplings.  I decided recently to remake it as it is still one of my husband’s favorite dinners.  I rarely make it nowadays because I am gluten free so I miss out on enjoying it.

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Slow Cooker Chicken & Dumplings

After some begging from him, I thought I would surprise him and make it for dinner.  This time I decided to use canned goods as part of Cans Get You Cooking! I used a can of Del Monte Sweet Peas to make this a one dish dinner!  Trust me with the busy season that’s the way to go!

This was such an easy, simple meal to make on a busy night.

Slow Cooker Chicken & Dumplings by @MomHatesCooking

How did this one get even better?

My son that is extremely picky and hardly eats anything I make, he actually ate it too!  He loved it!  Then, we gave some to my almost year old daughter and she scarfed it up too.  That made the cooking an easy night for my family, it was loved by all!

Slow cooker Chicken & Dumplings

To make the dumplings, you will simply rip up canned biscuits and place them on top in the slow cooker.  Close the lid and about 30 minutes later you will have tasty, doughy dumplings.

Slow Cooker Chicken & Dumplings

Doesn’t this look like the perfect dinner for a cold, winter day?

Slow Cooker Chicken & Dumplings

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Slow Cooker Chicken & Dumplings


  • 2 Large Chicken Breast, thawed and cubed
  • 2 10.5 oz Cans of Cream of Chicken
  • 1 14.5oz Can of Chicken Broth
  • 1 Can Sweet Peas
  • 1 Cup Water
  • 1 Can of Biscuits
  • Salt and Pepper


  1. In a 5 quart slow cooker, combine chicken breast, cream of chicken, chicken broth, peas, and water.
  2. Let this cook on low for 6 hours.
  3. In the last 30 minutes, rip up the biscuits into small pieces and drop into the top of the slow cooker. Be sure to push these down a bit so the liquid covers them.
  4. Let these cook until they are swelled up and nice and doughy.



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20 Responses to “Slow Cooker Chicken & Dumplings”

  1. Bridget Swinneyposted November 27, 2013 at 7:45 am

    This looks like a perfect recipe for our first winter storm–can’t wait to try!


    • Kristyreplied November 27th, 2013 at 8:02 am

      Hope you enjoy it! It’s a great, warm you up recipe!

  2. Noraposted January 12, 2014 at 1:27 pm

    can you leave the peas out altogether ?


    • Kristyreplied January 12th, 2014 at 1:38 pm

      Yes you can, it shouldn’t change anything.

  3. jerryposted January 13, 2014 at 12:40 pm

    what is a can of biscuits?


    • Kristyreplied January 13th, 2014 at 12:54 pm

      Like Pillsbury biscuits that are in the fridge at the stores.

  4. Amyposted February 18, 2014 at 4:35 pm

    This is delicious! And incredibly filling. I used a can of mixed veggies, for variety. My only problem was that I made my pieces of biscuits too big, and they expanded to be pretty huge haha. Would there be any issues if I cooked this on high for 4 hours or so? Have you tried that?


    • Kristyreplied February 18th, 2014 at 9:58 pm

      You should be able to, typically that’s what I do with most of the recipes if I need it down in a quicker time frame. I haven’t done it with this one specifically, but I do think it should work out fine.

  5. Tiffanyposted February 26, 2014 at 5:45 pm

    You do not specify if the dumplings should be baked before or if you put them in raw..


    • Kristyreplied February 26th, 2014 at 5:53 pm

      Not baked, just the dough then they will swell up in the slow cooker to form the dumplings.

      • Tiffanyreplied February 26th, 2014 at 5:55 pm

        I did this and it’s been in for over an hour and the dough is most certainly raw… any solution? Thank you for the fast reply! 🙂

        • Kristyreplied February 26th, 2014 at 5:58 pm

          Hmm…they will still be pretty dough, so it won’t look like a typical cooked biscuit, it’s going to be a dumpling/dough consistency. I’ve never left mine in for more than about 30 minutes, but you may want to try to put them on high for a few minutes.

          • Tiffanyreplied February 26th, 2014 at 6:01 pm

            Thank you very much. Will try that! The stew is delicious, but I can deffs tell that the dough isn’t cooked.

          • Kristyreplied February 26th, 2014 at 6:03 pm

            Yes, and you def want it cooked. That’s strange that it isn’t cooking within that time frame, so def trying maybe 15-20 minutes on high and check it again. Be sure the lid is on tight too so all the heat stays in.

  6. Susan Haworthposted November 28, 2014 at 6:59 pm

    How how much turkey from your thanksgiving meal would I use to replace the 2 large chicken breasts?


    • Kristyreplied November 28th, 2014 at 7:30 pm

      I would start with about 2 cups if you are shredding it, then add a little bit more in if you feel like it could use more. If it’s shredded though that may be enough. If it’s more sliced/chunked you may want a little more than that.

  7. kaylaposted November 28, 2014 at 9:18 pm

    Hi! The chicken breast should be cooked before? thank you 🙂


    • Kristyreplied November 28th, 2014 at 9:20 pm

      I put mine in uncooked, but you can cook it.

  8. Lilposted June 20, 2015 at 11:29 am

    Hi. How many servings does this make?


    • Kristyreplied June 20th, 2015 at 1:54 pm

      Typically about 6

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