The Ultimate Comfort: Slow-Cooker Chicken and “Cloud” Dumplings

There is something deeply nostalgic about a bowl of Chicken and Dumplings. It’s “hug in a bowl” food. This version is designed for the busy modern family—it takes 15 minutes of prep in the morning and rewards you with a gourmet-style dinner that night.

Why This Recipe Works

Unlike traditional dumplings that can turn out “gummy,” this method uses refrigerated biscuit dough to create light, pillowy “clouds” that float on top of a rich, herb-infused gravy.

The Ingredients

• The Protein: 2 lbs of boneless, skinless chicken (we recommend a mix of breasts and thighs for the best texture).
• The Base: 2 cans of condensed cream of chicken soup and 3 cups of high-quality organic chicken broth.
• The Aromatics: 1 large white onion, 3 stalks of celery, and 2 large carrots—all finely diced.
• The Seasoning: 2 teaspoons of dried thyme, 1 teaspoon of garlic powder, and a generous amount of cracked black pepper.
• The Secret Ingredient: 1/2 cup of heavy cream (added at the very end for richness).
• The Dumplings: 1 can of refrigerated “Flaky Layers” biscuits.

The Method

1. The Foundation: Place the chicken, vegetables, broth, soup, and spices into the slow cooker. Cover and cook on High for 4 hours or Low for 7 hours.
2. The Shred: Remove the chicken, shred it with two forks, and return it to the pot.
3. The Clouds: Cut each biscuit into 6 small pieces. Stir the heavy cream into the pot, then drop the biscuit pieces across the top. Do not stir them in!
4. The Magic: Cover and cook on High for an additional 60-90 minutes. The biscuits will steam into perfect, fluffy dumplings.