Slow Cooker Chicken and Dumplings and the Snow Storm that Wasn’t

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Slow Cooker Chicken and DumplingsWhen you’re in the deep South and the weatherman even mentions the word snow, folks absolutely go ballistic.  People start running around like chickens with their heads cut off.  You can’t find a loaf of bread or gallon of milk within 24 hours of the impending disaster.  And truth be told, some people are just gun shy after the blizzard of ’93.  But I’m still not sure why folks are so interested in milk sandwiches when it snows…   🙂  Anyway, last week they mentioned the word and folks got all worked up in lather.  Fearing I might feel left out, I went out and got some movies and a spare propane tank just in case we lost power and we prepared to hunker down.  I get back to the house and the phone rings.  Heather was on-call and the hospital was afraid she would have trouble getting there if they needed her (it’s about a 20 minute drive) so she had to go in and spend the night in the hospital.  We get her packed up with some snacks, movies, the laptop, and send her on her way.  J-man and I get all our snow gear ready so we can head out first thing the next morning to play and we head to bed.  I get up early the next morning and peer through the blinds to see exactly how much snow we had gotten…. nothing!  Just a little ice.  Folks about 80 miles north ended up getting something like 6 inches and we get nothing!  Ugh!  Anyway, it was really cold so we just spent the day watching cartoons (mainly Barney… have I mentioned how much I hate purple dinosaurs?).  Heather made it home about lunchtime and hit the sack.  She was exhausted.  J laid down for a nap and all was quiet for the entire afternoon.  I started working on a King Cake recipe (you’ll see that on the blog soon) and these delicious Slow Cooker Chicken and Dumplings.  It was just the kind of day for something warm and filling and with a two-year old cooped up in the house with me all day, the slow cooker was the best option.  I was super impressed with this recipe.  Lots of other recipes I saw called for canned biscuits for the dumplings, but I’m not a huge thick gooey dumpling fan so I made them the old fashion way.  And though it may seem a little daunting it’s really super easy to make your own.  Here’s my take on Slow Cooker Chicken and Dumplings…   Y’all enjoy!


  • 4 boneless, skinless chicken breasts
  • 2 cans cream of chicken soup (I used the 98% fat free to lighten it up a bit)
  • 1 can chicken broth (14.5 oz)
  • 1 small onion, chopped
  • 2 tablespoons of butter
  • 1/2 cup self rising flour
  • 5 tablespoons of ice cold water


  1. Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts.  Make sure the breasts are covered with liquid.

    Doesn’t that just look delicious??? ummm….

  2. Cook on low for 6 to 8 hours.
  3. About an hour before serving, crank the slow cooker up to high and break up your chicken.  (I used a potato masher and just mashed it up.  It should be very tender and easy to piece up.)
  4. Combine 1/2 cup self rising flour with 5 tablespoons of ice cold water.  You may have to add a little more water or a little more flour to get to the right consistency to roll out.
  5. Turn the dough out onto a floured surface and roll thin (about 1/8″).  Cut into 1″ squares with a pizza cutter or knife.
  6. Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
  7. Cover and cook for at least 45 minutes.

Slow Cooker Chicken and Dumplings
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Course: Main Course
  • 4 boneless, skinless chicken breasts
  • 2 (10.75-ounce) cans cream of chicken soup (I used the 98% fat free to lighten it up a bit)
  • 1 (14.5-ounce) can chicken broth
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 1/2 cup self rising flour
  • 5 tablespoons ice cold water
  1. Turn the slow cooker on low and add the butter, 2 cans of cream of chicken soup, chicken broth plus one can of water, chopped onion, and chicken breasts. Make sure the breasts are covered with liquid.
  2. Cook on low for 6 to 8 hours.
  3. About an hour before serving, crank the slow cooker up to high and break up your chicken. (I used a potato masher and just mashed it up. It should be very tender and easy to piece up.)
  4. Combine 1/2 cup self rising flour with 5 tablespoons of ice cold water. You may have to add a little more water or a little more flour to get to the right consistency to roll out.
  5. Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.
  6. Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
  7. Cover and cook for at least 45 minutes.

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  1. Yum…..that really looks good!! I’ll have to try that.

  2. Two thumbs way up for making your own dumplings. Homemade are just indescribably better than canned biscuit dumplings. 🙂

  3. Just put this in the crockpot to cook. Can’t wait to have it for dinner tonight!

    • I’ve been debating whether to ask if you enjoyed it or not since I haven’t heard back from you… So at the risk of being told it was gross… how was it?

  4. Tracy Griffin says:

    I made these tonight and they were wonderful and so easy!! Can’t wait to try some other recipes!

  5. This looks fantastic. I grew up in South Jersey where Pennsylvania Dutch Style (aka Rolled) Chicken Potpie was very popular (and still is in some areas). It bears a striking resemblance to your chicken and dumplings (which I’ve had in Knoxville and love) other than the chicken is served separately, not incorporated into the broth. Mom made her strips without self-rising flour, but the difference stops there. She’d roll it out, cut it into long strips and let it sit while she made the broth/stock. The chicken came out and was kept warm and then the strips were added to the stock and cooked until everything was thick and wonderful. When she was young, she liked potatoes in hers (whole potatoes boiled in the stock), but I prefer just the “dumplings”. It was and is my ultimate comfort food and my body is proof of just how comforting it has been over the years! 😉 I will be trying this method as soon as I can. I have self-rising flour and the rest of the ingredients, and I’m in need of some comfort, so it’s about time! Thank you for this!!!

    • Wendy, thanks for the wonderful story! I hope you’ll enjoy this recipe. And trust me, my body know all to well how comforting some foods can be! 🙂

  6. So, I’ve been browsing your recipes and I came across this…I have to laugh, doesn’t it just tickle you a little when people use can biscuits? I like bread, I like dough even, I love dumplings, but these can biscuit dumplings? Eeewww, I’ve tried it, guh-ross. Two words. I look forward to trying this new dumpling recipe, thanks for sharing. OH- I live in IN and we get snow, a lot in the winter and folk around here do the same darn thing. Like we are NEVER going to get back into civilization again…always turns out I just need groceries, but the whole town has bought out everything. Too funny.

    • You know, I have no problem with folks making things easy, but that’s just one short cut I can’t make. These dumplings are super easy and delish.

  7. Thank you for this recipe! I’m trying it today! I was looking for something like this because I can’t quite get my mom’s Lancaster, PA “potpie” right when I try it on the stovetop. I’m hoping the crockpot version will work better for me. And, like the others who left comments, I refuse to use the canned biscuits for this! 🙂

  8. Mozzie Starlet says:

    Stumbled across this today and it’s in the crockpot simmering for tonight’s supper. I love Chicken n Dumplings and this was too easy to pass up! Thanks for sharing. 🙂

  9. Shauna and Allan Anderson says:

    I made these for dinner tonight and they were great and so easy!

  10. Thanks for sharing. I have never made this before and it looks and smells really good. My 12 year old is now whining because she has to wait 30 more min. before she can eat it.

  11. This looks good. Historically, I’ve used bisquick for dumplings. These homemade ones look like they’ll be even better! My chicken is cooking in the crock pot now with the soup, broth water and onion. I also added some chopped garlic, fresh chopped basil and parsley (just a pinch), carrots and salt and pepper to mine. Looking really forward to dinner tonight. Thanks for the recipe!

  12. Jalee Scott says:

    So great! Made it yesterday and my family LOVED it!

  13. I happened upon this page this morning. (thank you, Google!) I immediately printed the recipe and headed for the kitchen. I set my empty bowl in the sink a few minutes ago, and placed the recipe in my “Keeper” file. Dang, that was good! Thank you so much for the recipe. 🙂

  14. Looks yummy! However, I think your instructions are missing a step. Shouldn’t you cut the butter into the flour before adding the water?

  15. Stacey, I want to try these out, and was wondering if the frozen dumplings will work. I have never used biscuits, but the frozen dumplings are really good. I might have to try them out. I would think they would work as good as homemade or maybe better since they are frozen and firm.

    • Libby – I think the frozen dumplings will work just fine, though they might take a little bit longer to cook. Enjoy!

    • Sandra Mull says:

      I use frozen dumplings (Mary Hill, Mary B’s Open Kettle, or Anne’s) all the time and they are wonderfully light, just like my Grandmother’s were. I let the package thaw on the counter for about 30 minutes, or until softened but still firm, and they are still easy to handle but don’t slow down the cooking. I believe the package suggests partial thawing, also.

  16. This sounds wonderful, but I despise making dough for the dumplings. Do you think the frozen dumpling strips would work? I make them on the stove that way, but it’s so hard to keep them from sticking and to get the consistency right, I would love to try it this way!

  17. Can’t wait to try this, sounds yummy! Could you possibly use the refrigerated pie crusts for the dumplings?

  18. I made this tonight for dinner since it’s nice fall like weather here in PA today! It was so yummy! And homemade dumplings were so worth it! Thanks for the great recipe!

  19. I grew up on this stuff, but here in South Jersey, it was called Chicken Potpie (PA Dutch Style). We never used cream of chicken soup, but made a stock with the chicken and all the seasonings (including onion and celery), removed the chicken and placed the strips of dough (Mom didn’t cute them into squares) into the boiling broth. The chicken was then served on the side. I just love this kind of food (and it loves me, too, since it never seems to leave my sides!) I frequently make it with flour tortillas cut into strips instead of making my own dough.

    Again with the timed-out request. Ugh.

  20. I have this in my crock pot now! Smells amazingly good! I have never had good luck with the dumpling part, wish me luck! I will let you know how it turns out! Love this website by the way!!

  21. I make this recipe at least once a month. As a college student it’s great because I make it before class and come home to a great dinner!

  22. I made this tonight and it was delicious!! I can’t wait to make it again!! Thanks so much!!!

  23. I tried this recipe last night…letting it cook all night and then making the dumplings this morning. Thedelicious smell wafting through the house woke me up..ha. I made the dumplings…by the way…this is the easiest dumpling recipe I have ever seen..and I decided to double the recipe so there would be plenty of dumplings floating around. It taste wonderful! The only thing is I thought it tasted a bit salty but that was my fault for adding extra chicken bouillon. Will I make this again? You betcha!! Thanks for the wonderful recipe! Merry Christmas!

  24. Made this for supper tonight. Loved it. Thanks for the recipe.

  25. This recipe sounds wonderful! I’ve never tried to make chicken and dumplings. I’m
    Going to try it tonight though!

  26. Debbie Henson says:

    I fixed your chicken and dumplings last night. My husband and I both loved it. It was so good, I looked thru your other recipes and am going to try your Corned Beef and Cabbage recipe tomorrow night. Thanks for posting!

  27. Kay Overman says:

    Saw your post today. I am so going to try these. I love chicken and dumplings and these dumpling sound great.

  28. I make these everytime I want Chicken and Dumplings….Love it and so easy to prepare! Thank you for sharing!!!

  29. 1/2 cup flour sure doesn’t seem like much. But then I usually make dumplings in a stock pot so we can pig out several times.

    • No, this doesn’t make a whole lot of dumplings because they will have to cook in the slow cooker and adding lots of them would cause the cook time to increase. It’s formatted specifically for the slow cooker. I’ve not had any complaints about the amount of dumplings though. I think the ratio of dumplings to chicken is about right.

  30. This looks so good. I plan to try this soon. Do you serve any other side or bread with the chicken and dumplings?

  31. Kathy Panchyk says:

    Just adding the dumplings. Smells heavenly. Can’t wait to try it!

  32. I love these dumplins’ but I make the soup part a bit different. After putting the chicken in I add three cans of broth, one can of cream of chicken, one can of cream of celery, and about 1/2 top of each Thyme, rubbed sage, and rosemary. It turns out incredibly delicious.

  33. Add some Evaporated milk and oh so creamy!!

  34. Julia Wyrick-Egan says:

    Hi Stacey,
    Want to make these with the frozen dumplings(please dont judge me;), about how many dumplings came out of your mix? I dont want to throw the whole package in and ruin the whole pot.

    Thank you!!! Julia

  35. I make mine the same way except when I throw in the chicken I also add a couple of sliced carrots and a couple of stalks of sliced celery .Then to spice it up a little I add one jalapeno cut in half.Before I add the dumplings I take the veggies out and mash about half of them into the dumpling dough.Delicious !

  36. This looks awesome – it looks like you are using a smaller crock pot? Do you recall which size you use for this recipe? Our house is for sell and I’m going to have this cooking as prospective buyers view the property – I think it will do the trick! Thank you Stacey!

  37. The weather report said, sleet and snow today and I’ve been looking at this recipe for a few weeks now. Today was my chance to bring out the crock pot and cook this admired comfort food I’ve loved since childhood. I have a few more minutes for my dumplings to cook and I’m diving in face first! Of course, I have my yeast bread for sopping.! I’ll let you know how it taste as soon as I come up for air.

  38. This dish was creamy and delicious. It warmed my soul.

  39. Help me, Jesus, this looks good!
    I’m from the South and I moved to Missouri about four years ago. I still feel so lost. Thanks for “bringing me home” with your wonderful recipes!
    Blessings to you!

  40. Hi,
    I was wondering if instead of making the dumplings… could we just drop in pieces of canned biscuit dough ?? I know this works on casseroles in the oven, my daughter-law does this all the time —but I have always made my dumplings from scratch, so just not sure how it would be in the crock pot. I appreciate any help -advise you might have.

  41. That was one of the easiest meals I have ever cooked and it was delicious. Best thing was coming home and smelling the food as I walked in the door. One question though is I have a lot left over, can this be frozen and used later? Would love to try it with a bit of curry added. Yummmm!

  42. Made this for my husband and he loved it (as did I)! I’ve tried to replicate his grandmother’s chicken and dumplings for 40 years and your recipe finally did it! THANKS! I don’t have a slow cooker so I made it on the stove and it turned out just fine. Thank you for sharing your wonderful recipes Stacey.

  43. Gerri Barron says:

    Getting my menu together for the week, trying to use what I have in the house and freezer. I have frozen dumplings so I going give this a try. Add some cracklin cornbread 🙂

  44. Think I made my dumplings to thick, tried one with 30 minutes left on timer and it’s like a biscuit in the middle. But it still taste good. Next time I will make thinner. Can you use buttermilk in place of the water or season the dough some how?

  45. Tried this tonight and just did not like it at all. I usually make mine homemade and everyone loves them but this just tasted like cream of chicken soup with onions. Sorry, I’ll stick to my original recipe. I might try some of your other recipes though! Hey, you can’t please everyone right?

  46. Yum! This sounds absolutely delicious. It’s on our menu for this week. I wanted to ask, how would the dumplings turn out with just all-purpose flour? I typically don’t buy self-rising. Thanks for sharing!

  47. Susan Knell says:

    I love your recipes and your stories! I wanted you to know I tried the crock pot chicken and dumplings and it came out perfect! I had never made dumplings in my life and I guess was always a little afraid that I couldn’t do it, but yours were so easy! Whenever I try something new, if my husband really likes it, he says, “you can make that again”, and of course he said it with this recipe! Thanks for your great recipes and stories!

  48. Ingredients doesn’t say one cup water ,but directions call for it is this needed? Sounds delicious just don’t want to make a mistake thanx

  49. Ok, I am making it for dinner tonight. What side dishes do you think would go good with this? I was kind of trying to channel Cracker Barrell 😉 but I wanted to hear what other people have done.

  50. This looks so good! Dumplins’ are my absolute favorite. About how many servings would this recipe make?

  51. jolene ecker says:

    I’ll be making this soon…sounds delish…Do you think some mashed and rolls would go with this? Haven’t made this before and it seems kinda bare…LOL

  52. Substitute Squirrel for the chicken and you have the Southern Classic Squirrel and Dumplings -Totally Awesome and so many great memories

  53. Supriya Kutty says:

    Amazing Recipe!!! I’ve Bookmarked your website. Do write more so people get help from your Recipe. Thank you.

  54. Claire P says:

    This looks awesomely delicious!!!!! This is going to be my dinner tonight with a glass of red wine. Thank you so much for sharing the recipe.

  55. Natalie Green says:

    My dumplings still look like flour in the middle. Help!! What have I done wrong???

  56. Ashley Edgar says:

    I made your recipe and I have to say it was incredibly easy! I of course made the homemade dumplings & am so excited to try this when the hubby gets home from work! It’s smelled divine cooking in my slow cooker all day! There’s nothing better than a home cooked meal and it’s smell permeating throughout the house. Thanks again for the recipe!

  57. How many does this serve? My family of 6 are big eaters. I would serve it with mashed taters!

  58. Hello! My 12 year old son, a budding cook himself, found your website around the holidays and we made your Santa Belly Oreo truffles. They were a HUGE hit at home and at my office, and super fun to make. I also made the pecan snow balls which were delicious. On to this recipe. I made this a couple of weeks ago and it was also delicious and easy. My only modification when I make it tonight will be to halve the amount of chicken and quadruple the dumplings! YUM YUM!!

    • Love hearing that, Lesley! If there’s anything I can do to help encourage him, please let me know! I’m so happy you enjoyed the truffles, snowballs, and chicken and dumplings!! I hope you’ll find even more you love just as much!

  59. The first thing I’ve ever made that myself, the wife, and all 4’of the kids loved. Also the first time there was no leftovers!

  60. Making this during our forth snowstorm in a month. House smelled so yummy when we came in from a round of shoveling

  61. Carol Belles says:

    Made these today. The broth / gravy was delicious. I used thighs instead of breasst but that is the only change. The dumplings were gummyI checked them after 45 minutes and they were still very gummy like they weren’t done. Cooked them another 30 minutes but that didn’t help. The dumplings generally dissolved in the broth. Those left were still gummy I now have a nice thick gravy that is delicious but only one or two dumplings. I must have done something wrong.

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