Chicken and dumplings is one of those deeply comforting dishes with roots in frugal home cooking across the American South and Midwest—places where stretching a pot of broth with a bit of flour and fat was both practical and delicious. Traditionally, you’d be simmering a whole chicken and rolling out dumpling dough, but on a busy weeknight, that’s not always realistic. This 4-ingredient slow cooker version leans on canned biscuits and pantry staples to capture the same cozy, creamy character with a fraction of the work. It’s a great entry point for newer cooks, or a low-effort staple for those of us who already spend plenty of time in the kitchen but still want something warm, nostalgic, and hands-off.
This slow cooker chicken and dumplings is hearty enough to stand on its own, but a few simple sides round it out nicely. A crisp green salad with a bright vinaigrette helps cut through the richness, while steamed green beans or roasted carrots add color and texture. If you want to stay in full comfort-food mode, serve it with a side of buttered peas or a simple pan of roasted frozen vegetables tossed with olive oil and salt. A slice of crusty bread isn’t strictly necessary, since you already have dumplings in the bowl, but it’s excellent for swiping up any extra sauce. For a little freshness, top each serving with a sprinkle of chopped parsley or sliced green onions.
4-Ingredient Slow Cooker Chicken and Dumplings (with Canned Biscuits)
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
2 (10.5-ounce) cans condensed cream of chicken soup
3 cups low-sodium chicken broth
1 (16-ounce) can refrigerated biscuit dough (8 large biscuits)
2 (10.5-ounce) cans condensed cream of chicken soup
3 cups low-sodium chicken broth
1 (16-ounce) can refrigerated biscuit dough (8 large biscuits)
Directions
