This Easy Slow Cooker Chicken and Dumplings dish is a cozy meal full of tender chicken, juicy veggies, and soft dumplings. Just toss everything in the slow cooker and let it do the magic!
Honestly, who doesn’t love a meal that cooks while you relax? Plus, those fluffy dumplings are like little pillows of joy you won’t want to stop eating! 😋
I appreciate how simple this recipe is. Just mix the ingredients, set the timer, and come back to a warm, comforting dinner that feels like a hug. Perfect for busy days!
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts for a leaner option or thighs for more juiciness. If you’re looking for another protein, shredded rotisserie chicken works well and cuts down on the cooking time!
Broth: Chicken broth is key here for flavor. If you want to keep it lighter, you could use low-sodium broth. Vegetable broth is also a great alternative for a meat-free version.
Vegetables: The classic combo of onion, carrots, and celery is perfect for a hearty texture and flavor. Feel free to add other veggies like peas, corn, or even green beans if you have them on hand.
Dumplings: Ready-made biscuit dough speeds things up, but you can also make your own dumplings from scratch if you’re feeling adventurous! Alternatively, homemade drop biscuits can be used and will add a nice touch.
How to Shred Chicken Perfectly Without Making a Mess?
Shredding chicken can be a bit tricky, but here’s an easy method! After cooking, take the chicken out of the slow cooker and let it cool for a few minutes. This way, you can handle it comfortably.
- Use two forks to pull apart the meat. Hold one fork steady and use the other to pull the chicken apart gently.
- If it’s still a bit tough to shred, consider using your hands. Just make sure to wash them before and after!
- Once shredded, return the chicken to the slow cooker and mix it in well with the broth and veggies.
Easy Slow Cooker Chicken and Dumplings
Ingredients You’ll Need:
- 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 cup frozen peas (optional)
- 1 cup heavy cream or half-and-half
- 1 (16-ounce) can refrigerated biscuit dough (such as Pillsbury Grands), cut into quarters
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare. Then, you’ll need to let it cook in the slow cooker for around 6-7 hours on low or 3-4 hours on high. So, essentially, it’s a “set it and forget it” kind of meal perfect for busy days! Just grab a bowl when it’s done and enjoy the warmth of this comforting dish.
Step-by-Step Instructions:
1. Prepare the Chicken and Veggies:
Start by placing the boneless chicken breasts or thighs right into your slow cooker. On top of the chicken, add in the diced onion, sliced carrots, sliced celery, and minced garlic. Sprinkle the dried thyme, dried parsley, salt, and pepper over the mixture to pack in that delicious flavor!
2. Add the Chicken Broth:
Pour the chicken broth over everything in the slow cooker. This will keep the chicken moist and create a wonderful base for the soup.
3. Cook it Low and Slow:
Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. This will make sure the chicken becomes tender and easy to shred!
4. Shred the Chicken:
About 30 minutes before you’re ready to eat, take the chicken out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces. It’s okay if it’s still a bit warm; just be careful!
5. Mix it All Together:
Now, return the shredded chicken back into the slow cooker. If you decided to use frozen peas, mix them in now along with the heavy cream or half-and-half. This will give your dish that creamy, comforting touch!
6. Add the Dumplings:
Next, cut the refrigerated biscuit dough into quarters and drop them over the top of the chicken and soupy mixture. Don’t worry about them being perfect; they’ll puff up nicely as they cook!
7. Final Cooking Time:
Cover the slow cooker again and cook on high for another 30-45 minutes until the biscuits have risen and cooked through. They should look fluffy and delightful!
8. Serve and Enjoy:
Once cooked, taste the chicken and dumplings. Adjust with some extra salt and pepper if needed. Then, ladle it into bowls and enjoy your warm, delicious meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken For This Recipe?
Absolutely! You can use frozen chicken, but make sure to cook on high for the full 4 hours to ensure it reaches a safe internal temperature. However, if you have time, thawing in the fridge overnight is ideal for even cooking.
Can I Make This Recipe Ahead of Time?
Yes, you can prep the ingredients and store them in the fridge overnight. Just add everything to the slow cooker in the morning and set it to cook. You could also prepare the chicken and broth separately and combine them in the slow cooker when ready.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave. If the dumplings get a bit hard, adding a splash of broth or cream can help bring them back to life!
Can I Use Alternative Dumpling Recipes?
Yes! If you’d like to use homemade dumplings instead, feel free to prepare your favorite drop biscuit or dumpling recipe and add them to the slow cooker during the final cooking stage. Just keep an eye on the cooking time to ensure they are fully cooked through!
