Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

introduction

Slow Cooker Chicken and Dumplings is a warm, simple comfort meal. It uses chicken, vegetables, broth, and biscuit dough to make soft dumplings in a creamy stew. If you like easy slow-cooker dinners, also try our slow cooker garlic butter chicken and veggies for another set-and-forget option.

why make this recipe

This recipe is easy and hands-off. You can start it in the morning and come home to a hot, full meal. It feeds a family and uses common pantry items. The dumplings make the dish filling and comforting.

how to make Slow Cooker Chicken and Dumplings

1. Spray the slow cooker insert with nonstick spray or rub with a little oil.
2. Place the chicken breasts or thighs in the bottom of the cooker.
3. Add the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
4. Sprinkle the dried thyme, dried parsley, salt, and pepper evenly over the vegetables and chicken.
5. Pour the 4 cups of chicken broth into the slow cooker, covering the ingredients as much as possible.
6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.
7. Remove the chicken to a cutting board and shred with two forks, discarding any large bits of fat. Return the shredded chicken to the slow cooker.
8. Stir in the heavy cream or half and half to create a creamy base. Taste and adjust seasoning.
9. Tear or cut each biscuit into quarters and drop pieces evenly across the top of the simmering stew.
10. Cover and cook on high for 30 to 45 minutes until the dumplings are puffed and cooked through.
11. Let rest 5 minutes before serving. Serve warm.

Ingredients :

• 2 pounds boneless chicken breasts or thighs
• 1 cup chopped onion
• 2 cups sliced carrots
• 1 cup sliced celery
• 2 cloves minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups chicken broth
• 1 cup heavy cream or half and half
• 1 package refrigerated biscuit dough

Directions :

1. Spray the slow cooker insert with nonstick spray or rub with a little oil.
2. Place the chicken breasts or thighs in the bottom of the cooker.
3. Add the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
4. Sprinkle the dried thyme, dried parsley, salt, and pepper evenly over the vegetables and chicken.
5. Pour the 4 cups of chicken broth into the slow cooker, covering the ingredients as much as possible.
6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.
7. Remove the chicken to a cutting board and shred with two forks, discarding any large bits of fat. Return the shredded chicken to the slow cooker.
8. Stir in the heavy cream or half and half to create a creamy base. Taste and adjust seasoning.
9. Tear or cut each biscuit into quarters and drop pieces evenly across the top of the simmering stew.
10. Cover and cook on high for 30 to 45 minutes until the dumplings are puffed and cooked through.
11. Let rest 5 minutes before serving. Serve warm.

how to serve Slow Cooker Chicken and Dumplings

Serve hot in deep bowls. A little chopped fresh parsley on top looks nice. Offer crusty bread or a simple side salad if you want extra veg.

how to store Slow Cooker Chicken and Dumplings

Cool to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Slow Cooker Chicken and Dumplings

• Cut vegetables evenly so they cook at the same rate.
• Use thighs for more flavor, or breasts for leaner meat.
• Add the cream near the end to keep it from breaking down.
• For extra flavor, brown the chicken quickly in a pan before adding to the slow cooker (optional).
• For a bright twist, try ideas from slow cooker lemon herb chicken and rice and adjust herbs to suit your taste.

variation (if any)

• Make it gluten-free by using gluten-free biscuit dough.
• Add peas or corn in the last 30 minutes for extra color.
• Use store-bought rotisserie chicken and reduce cook time for a quick version.

FAQs

Q: Can I use frozen chicken?
A: Yes, but add extra cook time and check that the center reaches a safe temperature.

Q: Can I skip the cream?
A: Yes. You can use milk or a mix of milk and a spoon of flour to thicken, but the texture will be lighter.

Q: How do I know dumplings are done?
A: They should puff up and feel cooked through in the center. A toothpick should come out clean.

Q: Can I make this on the stove?
A: Yes. Simmer the broth and vegetables until tender, add shredded chicken and cream, then drop dumplings and cook until done.

Q: Can I add more seasoning?
A: Yes. Taste before adding dumplings and adjust salt, pepper, or herbs as you like.

Slow Cooker Chicken and Dumplings

A warm, simple comfort meal featuring chicken, vegetables, and soft dumplings in a creamy stew, perfect for an easy slow-cooked dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 pounds boneless chicken breasts or thighs Thighs provide more flavor, breasts are leaner
• 1 cup chopped onion
• 2 cups sliced carrots Cut evenly for consistent cooking
• 1 cup sliced celery
• 2 cloves minced garlic
• 4 cups chicken broth Cover ingredients as much as possible
• 1 cup heavy cream or half and half Add near the end to prevent breakdown
• 1 package refrigerated biscuit dough Cut into quarters before adding to the stew

Seasoning

• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt Adjust to taste
• 1 teaspoon pepper Adjust to taste

Method

 

Preparation

1. Spray the slow cooker insert with nonstick spray or rub with a little oil.
2. Place the chicken breasts or thighs in the bottom of the cooker.
3. Add the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
4. Sprinkle the dried thyme, dried parsley, salt, and pepper evenly over the vegetables and chicken.
5. Pour the 4 cups of chicken broth into the slow cooker, covering the ingredients as much as possible.

Cooking

1. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.
2. Remove the chicken to a cutting board and shred with two forks, discarding any large bits of fat. Return the shredded chicken to the slow cooker.
3. Stir in the heavy cream or half and half to create a creamy base. Taste and adjust seasoning.
4. Tear or cut each biscuit into quarters and drop pieces evenly across the top of the simmering stew.
5. Cover and cook on high for 30 to 45 minutes until the dumplings are puffed and cooked through.
6. Let rest 5 minutes before serving. Serve warm.

Nutrition

Serving: 1Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 850mgFiber: 3gSugar: 5g

Notes

Serve hot in deep bowls, topped with fresh parsley. Pair with crusty bread or a side salad. Cool to room temperature for storage, then refrigerate for up to 3 days or freeze for up to 2 months.

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