Slow Cooker Chicken and Dumplings

why make this recipe

This slow cooker chicken and dumplings is warm, simple, and low work. It uses a few common ingredients and a slow cooker. You can set it in the morning and come back to a filling meal. It works well on cold days or when you want comfort food.

introduction

This recipe makes soft chicken, a light broth, and quick dumplings. You only need basic pantry items and frozen vegetables. The slow cooker keeps the chicken tender. If you like other slow cooker meals, try this similar recipe: Slow Cooker Asian Beef Short Ribs.

how to make Slow Cooker Chicken and Dumplings

Cook the chicken first in the slow cooker with the broth and soup. When the chicken is done, shred it and return it to the pot. Drop small pieces of biscuit dough into the cooking liquid. Cover and let the dumplings cook until set. Keep the heat low and steady so the chicken stays moist.

Ingredients :

• 4 cups of chicken broth
• 1 pound of boneless, skinless chicken breasts
• 1 can of cream of chicken soup
• 1 cup of frozen mixed vegetables (peas, carrots, corn)
• 2 cups of biscuit dough (store-bought or homemade)
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Directions :

1. In a slow cooker, combine chicken broth, chicken breasts, cream of chicken soup, frozen vegetables, thyme, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
3. Remove the chicken, shred it, and return it to the slow cooker.
4. Cut the biscuit dough into small pieces and drop them into the slow cooker.
5. Cover and cook on high for an additional 30 minutes, or until dumplings are cooked through.
6. Serve hot.

how to serve Slow Cooker Chicken and Dumplings

Spoon into bowls while hot. Serve with a side of green salad or steamed vegetables. Add a little fresh parsley on top if you like. This dish is best warm and fresh.

how to store Slow Cooker Chicken and Dumplings

Cool the dish to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until hot. Do not freeze dumplings well; texture may change.

tips to make Slow Cooker Chicken and Dumplings

• Use frozen mixed vegetables so you do not need to chop.
• Do not skip shredding the chicken — it mixes into the broth better.
• Cut biscuit dough small so dumplings cook through in 30 minutes.
• If the broth is too thin, mix 1 tablespoon of flour with cold water and stir in a little before adding dumplings.
• For a different flavor, try paprika or herbs like rosemary. You can also look at another simple baked chicken idea: Paprika Chicken and Rice Bake.

variation (if any)

• Make dumplings from scratch using flour, baking powder, salt, milk, and butter.
• Use cooked shredded rotisserie chicken to cut cook time.
• Add celery or onions at the start for more flavor.
• Use cream of mushroom soup instead of cream of chicken for a different taste.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and work well. Adjust time if they are very large.

Q: Can I make the dumplings earlier and add them later?
A: You can make the dough earlier, but add and cook dumplings only near the end so they stay soft.

Q: Can I make this in a pot on the stove?
A: Yes. Simmer the broth and chicken until cooked, shred chicken, then add dumplings and cook until set.

Q: How can I thicken the broth?
A: Mix a little flour or cornstarch with cold water and stir into the hot broth. Cook a few minutes to thicken.

Q: Are there gluten-free options?
A: Use gluten-free biscuit dough or make dumplings with gluten-free flour.

Conclusion

For another version and ideas, see this full recipe: Slow Cooker Chicken and Dumplings Recipe.

Slow Cooker Chicken and Dumplings

This comforting recipe combines tender chicken, a light broth, and easy dumplings, all made effortlessly in a slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Comfort Food, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken and Broth

• 4 cups chicken broth Low-sodium recommended
• 1 pound boneless, skinless chicken breasts Can substitute with thighs
• 1 can cream of chicken soup Can use cream of mushroom soup for variation
• 1 cup frozen mixed vegetables (peas, carrots, corn) No chopping needed
• 1 teaspoon dried thyme Herbs like rosemary can be used for variation
• to taste Salt and pepper

For the Dumplings

• 2 cups biscuit dough Store-bought or homemade

Method

 

Preparation

1. In a slow cooker, combine chicken broth, chicken breasts, cream of chicken soup, frozen vegetables, thyme, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through.
3. Remove the chicken, shred it, and return it to the slow cooker.
4. Cut the biscuit dough into small pieces and drop them into the slow cooker.
5. Cover and cook on high for an additional 30 minutes, or until dumplings are cooked through.

Serving

1. Spoon into bowls while hot. Serve with a side of green salad or steamed vegetables. Add a little fresh parsley on top if you like.

Notes

Cool the dish to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until hot. Do not freeze dumplings well; texture may change. Use frozen vegetables to avoid chopping, and don’t skip shredding the chicken for better mixing into the broth.