Slow Cooker Southern Chicken & Dumplings

A comfort classic, made for real life

There are some meals that don’t just feed you, they settle you.

Chicken and dumplings is one of those dishes. It’s the kind of comfort food that feels like care passed down quietly, made not for show but for the people gathered around the table. Over the years, I’ve learned that the best versions of this dish aren’t rushed, and thankfully, they don’t have to be complicated either.

This slow cooker version keeps the heart of a Southern classic intact while making room for real life. It’s meant for busy days, slow Sundays, and evenings when you want something warm waiting for you at home.

Why the Slow Cooker Works

Letting this dish simmer low and slow gives the chicken time to become tender, the broth time to deepen, and the flavors time to settle into something familiar and comforting. It’s the kind of meal that fills the house with a quiet sense of anticipation.

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken thighs (or breasts)

• 4 cups chicken broth

• 1 cup whole milk

• 1 can (10.5 oz) cream of chicken soup

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 tsp poultry seasoning

• 1 tsp dried thyme

• 1 tsp black pepper

• 1 tsp salt (adjust to taste)

• 2 tbsp butter

For the Dumplings:

• 2 cups refrigerated biscuit dough, cut into small pieces
  (Southern shortcut—simple and reliable)

Instructions

1. Layer the base
   Place the chicken in the bottom of the slow cooker. Add onion, garlic, carrots, and celery.

2. Season and pour
   Sprinkle poultry seasoning, thyme, salt, and pepper over the top. Add chicken broth, milk, cream of chicken soup, and butter.

3. Cook low and slow
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shredded.

4. Shred the chicken
   Remove the chicken, shred it gently with two forks, then return it to the slow cooker.

5. Add the dumplings
   Stir in the biscuit dough pieces. Cover and cook on HIGH for 30–45 minutes, until the dumplings are cooked through and tender.

6. Serve warm
   Stir gently and let sit for a few minutes before serving. The broth will thicken slightly as it rests.

Serving Notes

• Best served hot, with a simple side like green beans or a garden salad

• Even better the next day, once the flavors settle

• Freezes well without the dumplings (add fresh when reheating)

A Dish That Holds More Than Flavor

Chicken and dumplings is a reminder that comfort doesn’t need reinvention, it needs intention. This version honors tradition while meeting the pace of modern life, making it easier to gather, slow down, and share a meal that feels like home.

From Eat, Grow, Love

This recipe is part of Eat, Grow, Love, a cookbook rooted in comfort, care, and connection. The collection was created for home cooks who value simple, nourishing meals and the moments that happen around the table. Each recipe is inspired by seasonal living, family rhythms, and the idea that food can be both grounding and generous.

Eat, Grow, Love isn’t just about what we cook, it’s about how we gather, how we slow down, and how we tend to ourselves and the people we love.

👉 You can explore the full cookbook here: https://buy.stripe.com/14A4gy6WoeP81pX5hJcwg0n