Dump and Go Creamy Chicken and Dumplings – Cozy Comfort With Minimal Effort

This is the kind of recipe that saves your weeknight. Toss everything into one pot or slow cooker, walk away, and come back to creamy, comforting chicken and fluffy dumplings. No browning, no complicated steps, and no fancy ingredients.

It’s nostalgic, hearty, and exactly what you want when you need a warm meal without a lot of work. If you love comfort food but hate a mess, this one’s for you.

Dump and Go Creamy Chicken and Dumplings - Cozy Comfort With Minimal Effort

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5–2 pounds boneless skinless chicken breasts or thighs (thighs stay extra tender)
• Cream soups: 2 cans (10.5 oz each) cream of chicken soup (or 1 cream of chicken + 1 cream of celery)
• Chicken broth: 2–3 cups, low sodium
• Vegetables: 1 medium yellow onion (diced), 2 cups frozen mixed vegetables (peas, carrots, corn)
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, salt to taste
• Butter: 2 tablespoons (optional, for richness)
• Canned biscuits: 1 can (16 oz) refrigerated biscuits, cut into 6–8 pieces each
• Milk or half-and-half: 1/2 cup (optional, for extra creaminess)
• Fresh parsley: A handful, chopped, for garnish (optional)

Instructions

 

• Choose your method: Slow cooker is the easiest, but you can use an Instant Pot or stovetop. Instructions below focus on the slow cooker for maximum “dump and go.”
• Layer the base: Add diced onion, frozen vegetables, and butter to the slow cooker.
• Add chicken: Place chicken breasts or thighs on top of the veggies.
• Whisk the sauce: In a bowl, whisk cream soups, 2 cups broth, garlic powder, onion powder, thyme, pepper, and a pinch of salt. Pour over the chicken.
• Cook: Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is fork-tender.
• Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return to the slow cooker and stir. If the mixture seems too thick, add up to 1 cup more broth.
• Make dumplings: Cut biscuits into small pieces. Stir in the milk or half-and-half if using, then gently nestle biscuit pieces on the surface of the stew. Do not stir them in.
• Finish cooking: Cover and cook on High for 1–1.5 hours, or until the biscuit dumplings are puffed and cooked through (no raw dough inside).
• Taste and adjust: Add salt and more pepper if needed. Sprinkle with chopped parsley. Serve hot.

What Makes This Recipe So Good

• Truly “dump and go”: No sautéing or pre-cooking required. Just layer, pour, and let the appliance do the rest.
• Thick, creamy broth: Canned soup, broth, and a touch of seasoning create a velvety base that clings to every bite.
• Fluffy biscuit dumplings: Shortcut canned biscuits cook right on top, turning into tender dumplings without extra effort.
• Family-friendly flavor: Mild, cozy, and customizable.

  Even picky eaters tend to ask for seconds.

• Flexible method: Make it in a slow cooker, Instant Pot, or on the stovetop—whichever fits your day.

Shopping List

• Chicken: 1.5–2 pounds boneless skinless chicken breasts or thighs (thighs stay extra tender)
• Cream soups: 2 cans (10.5 oz each) cream of chicken soup (or 1 cream of chicken + 1 cream of celery)
• Chicken broth: 2–3 cups, low sodium
• Vegetables: 1 medium yellow onion (diced), 2 cups frozen mixed vegetables (peas, carrots, corn)
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, salt to taste
• Butter: 2 tablespoons (optional, for richness)
• Canned biscuits: 1 can (16 oz) refrigerated biscuits, cut into 6–8 pieces each
• Milk or half-and-half: 1/2 cup (optional, for extra creaminess)
• Fresh parsley: A handful, chopped, for garnish (optional)

How to Make It

1. Choose your method: Slow cooker is the easiest, but you can use an Instant Pot or stovetop. Instructions below focus on the slow cooker for maximum “dump and go.”
2. Layer the base: Add diced onion, frozen vegetables, and butter to the slow cooker.
3. Add chicken: Place chicken breasts or thighs on top of the veggies.
4. Whisk the sauce: In a bowl, whisk cream soups, 2 cups broth, garlic powder, onion powder, thyme, pepper, and a pinch of salt. Pour over the chicken.
5. Cook: Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is fork-tender.
6. Shred the chicken: Remove chicken to a cutting board and shred with two forks.

   Return to the slow cooker and stir. If the mixture seems too thick, add up to 1 cup more broth.

7. Make dumplings: Cut biscuits into small pieces. Stir in the milk or half-and-half if using, then gently nestle biscuit pieces on the surface of the stew.

   Do not stir them in.

8. Finish cooking: Cover and cook on High for 1–1.5 hours, or until the biscuit dumplings are puffed and cooked through (no raw dough inside).
9. Taste and adjust: Add salt and more pepper if needed. Sprinkle with chopped parsley. Serve hot.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 3–4 days.
• Freezer: The creamy base freezes well, but biscuit dumplings can get soggy after thawing.

  For best results, freeze the chicken mixture without dumplings for up to 3 months. Add fresh biscuit dumplings when reheating.

• Reheating: Warm gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring between intervals. Add a splash of broth or milk to loosen if needed.

Benefits of This Recipe

• Time-saving: Minimal chopping and no pre-cooking.

  Dinner basically makes itself.

• Budget-friendly: Uses pantry items and affordable chicken cuts.
• Comfort factor: Creamy, cozy, and filling—like a hug in a bowl.
• One-pot cleanup: Fewer dishes means less stress after eating.
• Customizable: Swap veggies, adjust seasoning, or change the cooking method to fit your needs.

Pitfalls to Watch Out For

• Under-cooked biscuits: The dumplings should be dry and fluffy in the center, not doughy. Give them extra time if needed, and avoid lifting the lid too often.
• Too salty: Cream soups and broth vary in sodium. Use low-sodium broth and taste before adding more salt.
• Overcooking chicken: Thighs handle longer cook times well.

  If using breasts, aim for the lower end of the time range and shred once they’re just tender.

• Watery sauce: If the base is thin, let it simmer uncovered for 10–15 minutes after shredding the chicken, or stir in a slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and cook until thickened.

Alternatives

• Instant Pot: Add all ingredients except biscuits and milk. Pressure cook on High for 12 minutes (breasts) or 15 minutes (thighs), quick release, shred chicken, return to pot. Add biscuit pieces on top, then switch to Sauté-Low with the lid on for 10–15 minutes until dumplings are cooked.

  Stir in milk at the end.

• Stovetop: Combine everything except biscuits and milk in a large pot. Simmer gently, covered, for 25–30 minutes until chicken is tender. Shred and return to the pot.

  Add biscuit pieces on top, cover, and simmer on low 12–15 minutes without lifting the lid. Stir in milk at the end.

• Homemade dumplings: Instead of canned biscuits, mix 1 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons cold butter (cut in), and 1/2 cup milk. Drop spoonfuls onto the stew and cook as directed.
• Dairy-light version: Use one can cream of chicken + 1 can cream of mushroom or a dairy-free condensed soup substitute.

  Skip the added milk and butter.

• Veggie boost: Add diced celery, extra carrots, or a handful of spinach at the end. Fresh herbs like parsley or dill brighten the flavor.
• Gluten-free: Use gluten-free condensed soup and gluten-free biscuit dough or dumpling mix. Check your broth label.

Can I use rotisserie chicken?

Yes.

Stir in shredded rotisserie chicken after the base has cooked and thickened. Since it’s already cooked, add it right before the dumplings and heat through.

Do I have to use canned soup?

No. You can make a quick substitute by whisking 2 cups milk with 3 tablespoons butter and 3 tablespoons flour over medium heat until thick.

Season with salt, pepper, and a little chicken bouillon for depth.

Why are my dumplings gummy?

They likely need more time or the lid was opened too often, releasing heat. Keep the lid on and cook until the center of a dumpling is dry and fluffy.

Can I make this ahead?

Yes. Cook the chicken mixture and refrigerate up to 2 days.

Reheat until hot and add the biscuit dumplings just before serving so they stay tender.

What sides go well with this?

A simple green salad, steamed green beans, or roasted Brussels sprouts balance the richness. Warm biscuits or crusty bread are great if you want extra comfort.

Breasts or thighs—which is better?

Thighs are more forgiving and stay juicy. Breasts work too—just avoid overcooking, and shred as soon as they’re tender.

In Conclusion

Dump and Go Creamy Chicken and Dumplings keeps things easy without sacrificing comfort.

With simple prep, pantry staples, and flexible cooking methods, it fits busy weeknights and cozy weekends alike. The creamy broth, tender chicken, and fluffy dumplings make it a dependable crowd-pleaser. Keep this one in your rotation for a warm, low-effort dinner that feels like home.