Description
This Slow Cooker Chicken and Dumplings recipe offers a comforting and hearty meal with tender chicken, flavorful vegetables, and fluffy biscuit dumplings, all slow-cooked to perfection in one pot. It’s an easy, hands-off dinner perfect for busy days or cozy nights in.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
Broth and Seasoning
- 4 cups low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
Dumplings and Additions
- 1 cup frozen peas
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup whole milk
- 1 can refrigerated biscuit dough, cut into small pieces
- 2 tablespoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Prepare Ingredients: Start by placing the boneless skinless chicken breasts at the bottom of the slow cooker. Layer the diced onion, minced garlic, sliced carrots, and sliced celery evenly over the chicken to build the base of your stew.
- Add Broth and Seasonings: Pour the low sodium chicken broth over the layered ingredients. Sprinkle in the salt, black pepper, dried thyme, dried parsley, and paprika to season the dish. Ensure the spices are evenly distributed for balanced flavor.
- Cook Chicken and Vegetables: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender, and the vegetables are soft but still hold their shape.
- Shred Chicken: Remove the chicken breasts from the slow cooker carefully, then shred the meat using two forks. Return the shredded chicken to the slow cooker pot, mixing it in with the vegetables and broth.
- Add Creaminess and Peas: Stir in the cream of chicken soup, whole milk, and frozen peas to the mixture. This combination enriches the broth, giving it a creamy texture and adding sweetness from the peas.
- Thicken Broth: Add the cornstarch slurry (cornstarch mixed with water) to the slow cooker and stir well. This will help thicken the broth slightly, giving it a nice consistency for the dumplings to settle on.
- Add Dumplings: Scatter the biscuit dough pieces evenly on top of the simmering mixture. Do not stir after adding the biscuit dough to allow them to cook properly and become fluffy dumplings.
- Cook Dumplings: Cover the slow cooker again and cook on high for an additional 1 to 2 hours. The dumplings will puff up and cook through, forming the classic soft dumplings typical in this dish.
- Serve: Before serving, gently stir the stew to distribute the dumplings. Serve warm, offering a comforting, hearty meal perfect for any day.
Notes
- For a time-saving option, use shredded rotisserie chicken added during the final hour of cooking instead of raw chicken breasts.
- If you prefer a thicker broth, mix in an additional tablespoon of cornstarch with water and add it slowly to the stew.
- Fresh herbs such as thyme and parsley can replace dried ones for a more vibrant flavor profile.
- Ensure not to stir after adding the biscuit dough to allow proper cooking and fluffiness of the dumplings.
