Hearty Slow Cooker Chicken and Dumplings
This comforting slow cooker recipe delivers a hearty and flavorful chicken and dumpling dish with minimal effort. Tender chicken, vegetables, and fluffy dumplings cook together in a rich broth, perfect for a cozy meal.
Equipment
- Slow Cooker
- Two Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 4 cups chicken broth low-sodium
- 1 cream of chicken soup (10.5 oz) can
- 1 medium onion diced
- 2 stalks celery diced
- 2 medium carrots peeled and sliced or diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
For the Dumplings
- 1 refrigerated biscuit dough (16.3 oz) can, e.g., Pillsbury Grands! Flaky Layers
Instructions
Cooking
- In your slow cooker, combine the chicken, broth, soup, diced onion, celery, carrots, minced garlic, thyme, rosemary, bay leaf, salt, and pepper; stir gently to combine, ensuring the chicken is mostly submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Carefully remove the chicken and shred it with two forks, then return it to the slow cooker; if the sauce is thin, mash vegetables or add a cornstarch slurry to thicken.
- Open the biscuit dough and cut each biscuit into 4-6 pieces; drop the pieces evenly over the chicken mixture in the slow cooker without stirring them in completely.
- Cover again and continue to cook on high for another 20-30 minutes, until the dumplings are puffed up, cooked through, and no longer doughy.
- Remove the bay leaf before serving, then ladle generous portions into bowls.
Notes
For a richer sauce, consider browning the chicken before adding it to the slow cooker. You can also add frozen peas or green beans during the last hour of cooking for extra vegetables. Adjust seasoning to your taste, adding more salt or pepper as needed.