No Peek Slow Cooker Chicken and Dumplings
Experience the ultimate comfort food with this set-it-and-forget-it slow cooker recipe. Tender, shredded chicken in a rich, creamy gravy is topped with perfectly steamed, fluffy dumplings for a hearty and effortless family meal.
Equipment
- Slow cooker (6-quart or larger)
- Medium mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Two forks (for shredding chicken)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1.5 cups chicken broth
- 1 large yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- Place the chicken breasts in a single layer at the bottom of the slow cooker. Top with the diced onion, sliced carrots, and sliced celery.
- In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, dried parsley, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the soup mixture evenly over the chicken and vegetables in the slow cooker.
- Secure the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- Carefully remove the cooked chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir to combine it with the gravy and vegetables.
- Open the can of refrigerated biscuits and cut each biscuit into quarters.
- Drop the biscuit pieces on top of the hot chicken mixture, spreading them in a single, even layer.
- Place the lid back on the slow cooker, turn the heat to HIGH, and cook for 1 additional hour. Do not lift the lid during this time to allow the dumplings to steam properly.
- Once the dumplings are puffed and cooked through, serve the chicken and dumplings hot in bowls, garnished with fresh parsley if desired.
Notes
To ensure perfect results, follow these tips. The most critical rule is not to peek while the dumplings are steaming for the final hour; lifting the lid releases steam and results in dense, doughy dumplings. For the best texture, use simple, plain refrigerated biscuits, avoiding 'flaky layers' or 'grands' styles. For ingredient variations, boneless chicken thighs can be used for extra moistness, and cream of mushroom or celery soup can be substituted. For a flavor boost, consider searing the chicken in a skillet before adding it to the slow cooker, or finish the dish with a sprinkle of fresh parsley or chives before serving.