Slow Cooker Chicken and Dumplings
A comforting and cozy meal featuring tender chicken, creamy broth, and fluffy dumplings, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs Can substitute with chicken breasts.
- 1 cup diced onion
- 1 cup sliced carrots
- 1 cup diced celery Optional
- 2-3 cloves garlic, minced
- 4 cups low sodium chicken broth Helps control salt levels.
- 1 can cream of chicken soup Or use a quick roux for a homemade option.
- 1 tsp salt Adjust to taste.
- 1 tsp black pepper Adjust to taste.
- 1 tsp dried thyme
- 1 tsp poultry seasoning If available.
- 8 oz refrigerated biscuit dough Can also use favorite dumpling dough.
- 1 splash milk or cream Optional, for added creaminess.
- 2 tbsp chopped parsley For garnish.
Instructions
Preparation
- Add onion, carrots, celery, garlic, chicken, broth, and seasoning to the slow cooker. Give it a quick stir.
- Cook on low for about 6 to 7 hours or on high for about 3 to 4 hours until chicken shreds easily.
- Shred the chicken right in the pot using two forks.
- Stir in the cream of chicken soup (or your thickener) and let it heat through for about 15 minutes.
- For biscuit dough, cut each biscuit into small pieces. Drop them on top in an even layer, pressing gently.
- Cook on high for another 45 to 60 minutes. Avoid opening the lid frequently to maintain heat.
Notes
Dumplings can be adjusted with more carrots or different herbs for variety. This dish can also be made dairy-free by using a suitable thickener.