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Slow Cooker Chicken Dumplings: 1 Amazing Comfort Meal

Slow Cooker Chicken Dumplings
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This slow cooker chicken and dumplings recipe offers a comforting and easy way to prepare a classic dish. Tender chicken and a creamy broth are topped with fluffy, homemade-style dumplings, making it a perfect meal for a cozy night in.

Ingredients

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  • 8 boneless, skinless chicken breasts (about 4–5 lbs)
  • 4 tbsp butter
  • 4 (10.5 oz) cans cream of chicken soup
  • 2 medium onions, finely diced
  • 4 cups chicken broth
  • 2 tsp garlic powder
  • 1 tsp dried thyme or poultry seasoning
  • 1/2 tsp black pepper
  • 2 (10 oz) packages refrigerated biscuit dough, cut into small pieces
  • Optional: 2 cups chopped carrots and celery
  • Optional: 1/2 cup frozen peas
  • Optional: 1/2 cup heavy cream

Instructions

  1. Place chicken breasts in the slow cooker. Add diced onions, butter, cream of chicken soup, garlic powder, thyme (or poultry seasoning), and black pepper. Pour in chicken broth. If using, add carrots and celery. Stir everything together.
  2. Cover and cook on LOW for 4-5 hours, or until the chicken is tender and easily shreds.
  3. Carefully remove the chicken breasts from the slow cooker. Shred the chicken using two forks and return it to the pot.
  4. Cut the refrigerated biscuit dough into 4-6 small pieces each. Scatter the biscuit pieces evenly over the top of the chicken and broth mixture in the slow cooker. Gently push them down so they are partially submerged.
  5. Cover the slow cooker and switch the setting to HIGH. Cook for another 45 minutes to 1 hour, without peeking for the first 30 minutes, until the dumplings are fluffy and cooked through.
  6. If using, stir in frozen peas during the last 10 minutes of cooking. Stir in heavy cream during the last 30 minutes for extra richness.
  7. Gently stir the dumplings into the broth. Let sit on Warm for 5-10 minutes before serving.

Notes

  • For a richer flavor, consider using chicken thighs instead of breasts.
  • If you don’t have cream of chicken soup, you can make a homemade version using a roux of butter and flour, then whisking in chicken broth and milk or cream until thickened.
  • You can add other vegetables like diced potatoes, corn, or green beans at the beginning of cooking.
  • Fresh herbs like dill or rosemary can be substituted for dried thyme.
  • For a spicy kick, add Cajun or Creole seasoning.
  • If the broth is too thin, create a slurry with cornstarch and cold water, stir it into the pot before adding dumplings, and cook until thickened.
  • Leftovers can be stored, but dumplings may become soft upon reheating. For best results, freeze only the soup base and make fresh dumplings later.

Nutrition

Find it online: https://yummywords.com/slow-cooker-chicken-dumplings/

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