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Slow Cooker Chicken and Dumplings

  • Author: Avery
  • Total Time: 6–7 hours
  • Yield: 6 servings 1x
  • Diet: Omnivore

Description

This cozy slow cooker chicken and dumplings recipe delivers all the classic comfort of grandma’s kitchen with almost no hands-on effort. Tender shredded chicken simmers in a herby broth with vegetables, then gets topped with fluffy biscuit dumplings and sweet peas for a hearty, family-friendly meal that practically cooks itself.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 can (16 oz) refrigerated biscuit dough
  • 1 cup frozen peas
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for thickening)

Instructions

  1. Place the chicken breasts in the bottom of the slow cooker and pour the chicken broth over the top.
  2. Add the sliced carrots, sliced celery, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir gently to combine and submerge the vegetables.
  3. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  4. Transfer the cooked chicken to a cutting board and shred it with two forks. Return the shredded chicken and any juices to the slow cooker, stirring to combine.
  5. If you’d like a thicker broth, whisk together the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker, cover, and cook on HIGH for 15–20 minutes, or until slightly thickened.
  6. While the broth thickens, cut each biscuit from the can into quarters (or smaller bite-size pieces, if desired).
  7. Drop the biscuit pieces evenly over the surface of the simmering mixture. Gently press them down so they lightly touch the liquid, but don’t stir.
  8. Cover and cook on HIGH for about 30 minutes, or until the dumplings are puffed, cooked through, and no longer doughy in the center.
  9. Stir in the frozen peas, cover, and let them heat through for 5 minutes.
  10. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot straight from the slow cooker.

Notes

  • For richer flavor, use a mix of chicken breasts and thighs or replace some broth with a splash of cream at the end.
  • If using full-sodium broth or salty biscuit dough, reduce added salt and season to taste at the very end.
  • The cornstarch is optional skip it if you prefer a looser, more soup-like consistency.
  • If your slow cooker runs hot, start checking the dumplings after 20 minutes so they don’t overcook.
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 320 kcal
  • Sugar: 4 g (approx.)
  • Sodium: 780 mg (approx., will vary with broth and biscuits)
  • Fat: 11 g (approx.)
  • Saturated Fat: 4 g (approx.)
  • Unsaturated Fat: 6 g (approx.)
  • Trans Fat: 0 g (approx.)
  • Carbohydrates: 32 g (approx.)
  • Fiber: 3 g (approx.)
  • Protein: 23 g (approx.)
  • Cholesterol: 70 mg (approx.)

Keywords: slow cooker chicken and dumplings,crockpot chicken and dumplings,comfort food,easy weeknight dinner,one pot meal

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