Description
Slow Cooker Chicken and Dumplings
Ingredients
4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
4 cups chicken broth
1 small onion, diced
2 cups frozen mixed vegetables (optional)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
Fresh parsley, chopped (for garnish)
Directions
Place chicken breasts in the slow cooker. Season with garlic powder, onion powder, salt, and pepper.
Add diced onion, cream of chicken soup, and chicken broth. If using mixed vegetables, add them now. Stir to combine.
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
Shred the chicken with two forks directly in the slow cooker.
Add the biscuit dough pieces on top of the mixture. Cover and cook on HIGH for 1 hour, or until the dough is fully cooked and fluffy.
Garnish with chopped parsley and serve warm!
Prep Time: 15 minutes
Cook Time: 6-7 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: ~340 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your chicken breasts are thawed. Place them in the slow cooker insert and season evenly with the garlic powder, onion powder, salt, and pepper. Next, add the diced onion, cream of chicken soup, and chicken broth. For a richer base, you can whisk the soup and broth together in a bowl first before pouring it over the chicken. If including frozen vegetables, add them now and give everything a gentle stir to combine. Cover and cook according to your schedule. Once the chicken is fully cooked and tender, use two forks to shred it directly in the pot. For the dumplings, open the biscuit can and cut each biscuit into four equal quarters. Drop these pieces evenly across the top of the stew. Do not stir them in. Cover and cook on HIGH for one final hour. The dumplings are done when they are fluffy, no longer doughy in the center, and have absorbed some of the flavorful broth.
Serving Suggestions
This hearty dish is a complete meal on its own, but a few simple sides can elevate it. Serve it in a deep bowl to contain all the delicious broth. A simple side salad with a bright vinaigrette cuts through the richness beautifully. For a classic comfort food pairing, offer warm, buttery cornbread or crusty bread for dipping. A sprinkle of fresh parsley or thyme just before serving adds a pop of color and freshness.
How-to Summary
Season chicken and place in slow cooker. Add soup, broth, onion, and optional vegetables. Cook on LOW 6 hrs or HIGH 3 hrs. Shred chicken in the pot. Top with quartered biscuit dough. Cover and cook on HIGH for 1 more hour. Garnish and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs will add more flavor, but cooking times remain similar. Remove skin and bones after cooking before shredding.
My dumplings turned out gummy. What happened? This usually means the dough was stirred into the liquid or the slow cooker was opened during the final cooking hour, causing steam to escape. Ensure you only place dough on top and keep the lid on.
Can I make this recipe ahead of time? You can prepare the stew base (through the shredded chicken step) and refrigerate it for up to 2 days. Reheat it in the slow cooker before adding the biscuit dough for the final hour.
Is there a substitute for canned biscuit dough? Yes. You can use homemade drop biscuit dough or even canned flaky layers biscuits, adjusting the final cook time slightly until they are cooked through.
How can I thicken the broth if it’s too thin? Before adding the dumplings, mix 2 tablespoons of cornstarch with ΒΌ cup of cold broth. Stir this slurry into the hot stew and let it cook for 10-15 minutes on HIGH to thicken.
Common Mistakes to Avoid
- Overcrowding the Dumplings: Drop biscuit pieces in a single layer without touching too much to allow steam to circulate and cook them evenly.
- Peeking During the Final Hour: Resist lifting the lid while the dumplings cook, as this releases essential steam and can lead to undercooked dough.
- Using Frozen Chicken: Adding frozen chicken can lower the overall temperature and lead to unsafe cooking conditions. Always use thawed chicken.
- Stirring After Adding Dumplings: This will break up the dumplings and make the entire dish starchy and thick.
Conclusion
This Slow Cooker Chicken and Dumplings recipe is the ultimate set-and-forget comfort meal. By following the step-by-step guide and heeding the common mistakes, you’ll achieve tender chicken, flavorful broth, and perfectly fluffy dumplings with minimal effort. It’s a forgiving, versatile dish that is sure to become a cherished staple in your weekly dinner rotation, delivering warmth and satisfaction in every bowl.