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Slow Cooker Chicken and Dumplings

Prep Time30 mins
Cook Time8 hrs
Total Time8 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


  • 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.
  • Cook on low for 6 to 8 hours.
  • 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.)
  • 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.
  • Turn the dough out onto a floured surface and roll thin (about 1/8″). Cut into 1″ squares with a pizza cutter or knife.
  • Drop the dumplings around the side of the slow cooker where it is the hottest and stir.
  • Cover and cook for at least 45 minutes.


Find the gravy too thin?  Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold broth or water in a small bowl.   Stir the mixture it into the slow cooker.  Cover and increase the heat to high for about 20 minutes or until the sauce has thickened.