Nothing beats the comfort of homemade chicken and dumplings, especially when it’s made easier with a slow cooker! This Slow Cooker Chicken and Dumplings recipe is a perfect cozy dish for cold nights or when you’re craving some classic comfort food without spending hours in the kitchen. With tender chicken thighs, savory veggies, and fluffy dumplings, this dish will soon become a family favorite.
Ingredients:
1 diced onion
6 boneless, skinless chicken thighs
1 can cream of chicken soup
1 can cream of celery soup
2 tbsp fresh parsley, chopped
1 tsp poultry seasoning
2 cups chicken broth
1 can buttermilk refrigerated biscuits
2 cups frozen mixed vegetables, defrosted
Black pepper, to taste
Instructions:
- Prepare the Slow Cooker Base: Start by spreading the diced onion evenly across the bottom of your slow cooker.
- Layer the Chicken: Place the chicken thighs over the onions in a single layer, ensuring the chicken is well-distributed.
- Mix the Soup Base: In a separate mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper. Stir until the mixture is smooth and well combined.
- Add to the Slow Cooker: Pour the soup mixture evenly over the chicken thighs.
- Add Chicken Broth: Pour 2 cups of chicken broth into the slow cooker, making sure the liquid covers most of the chicken.
- Slow Cook: Cover the slow cooker with its lid and set it to cook on high for 5 hours. Avoid lifting the lid during the cooking process, as this can release the steam needed to cook the chicken properly.
- Add Vegetables & Shred Chicken: After 4 hours (when there’s 1 hour left), lift the lid and stir in the defrosted mixed vegetables. Use two forks to shred the chicken thighs directly in the slow cooker.
- Prepare the Dumplings: While the chicken and vegetables continue to cook, take the refrigerated buttermilk biscuits and flatten them slightly. Cut each biscuit into 4 long strips.
- Add the Dumplings: Layer the biscuit strips on top of the chicken mixture, making sure they’re evenly spread across the surface.
- Finish Cooking: Replace the lid and let the biscuits cook for the remaining hour. Afterward, gently stir the mixture to incorporate the dumplings into the chicken stew.
- Serve: Ladle the chicken and dumplings into bowls and top with freshly chopped parsley. Enjoy your hearty, slow-cooked meal!
Tips and Variations:
Customize the Vegetables: While this recipe uses frozen mixed vegetables, feel free to use your favorite fresh veggies like carrots, peas, or green beans. Just make sure to add them at the same time as directed for the frozen vegetables.
Add More Seasoning: For extra flavor, add garlic powder, thyme, or even a splash of hot sauce for a spicy kick.
Thicker Broth: If you prefer a thicker sauce, try mixing a tablespoon of cornstarch with 2 tablespoons of cold water and adding it in when you add the vegetables.
Use Different Biscuits: If you can’t find buttermilk biscuits, regular refrigerated biscuits will work just as well.
Low & Slow Option: If you’d like to cook this recipe on low, set your slow cooker to low for 8 hours instead of high for 5 hours. Add the dumplings in the last 1.5 hours of cooking.
How to Store:
Refrigerating: Let the chicken and dumplings cool completely before transferring them to an airtight container. They will last in the fridge for up to 3 days.
Freezing: You can also freeze this dish for up to 3 months. To reheat, let the frozen chicken and dumplings thaw overnight in the fridge and warm them up on the stovetop or in the microwave until heated through.
Reheating: Reheat leftovers in the microwave for 2-3 minutes, or warm them up on the stovetop over medium heat, stirring occasionally until hot.
FAQs:
- Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts for the thighs. However, chicken thighs tend to be more flavorful and remain juicier during the slow cooking process. - Do I have to use canned biscuits?
No, you can make homemade dumplings if you prefer. Simply prepare your dumpling dough and drop spoonfuls into the slow cooker during the final hour of cooking. - Can I make this recipe gluten-free?
Absolutely! Substitute the canned soups with gluten-free versions and use gluten-free biscuits or dumplings to adapt this recipe to a gluten-free diet. - Can I make this dish dairy-free?
To make this recipe dairy-free, look for dairy-free versions of the canned soups and use dairy-free biscuit dough. You may also want to use a plant-based butter substitute if your biscuit recipe calls for it.
Enjoy this comforting, classic chicken and dumplings meal with minimal effort, thanks to the magic of your slow cooker!