Slow Cooker Chicken and Dumplings

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🍲 Slow Cooker Chicken and Dumplings

Prep time: 15 mins | Cook time: 6–7 hours (Low) or 3–4 hours (High) | Servings: 6

Ingredients

  • Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs.

  • Vegetables: 1 onion (diced), 2 carrots (sliced), 2 stalks celery (sliced).

  • Liquid: 2 cans (10.5 oz each) condensed cream of chicken soup + 2 cups low-sodium chicken broth.

  • Seasoning: 1 tsp dried thyme, 1 tsp garlic powder, ½ tsp black pepper, and 1 bay leaf.

  • The Dumplings: 1 can (16.3 oz) refrigerated flaky layers biscuits (e.g., Pillsbury Grands).

  • Finish: 1 cup frozen peas (optional, for color and fiber).

Instructions

  1. Layer the Base: Place the chicken at the bottom of the slow cooker. Top with onions, carrots, and celery.

  2. Add the Sauce: In a bowl, whisk together the soup, broth, thyme, garlic powder, and pepper. Pour this over the chicken. Drop in the bay leaf.

  3. Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours.

  4. Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the pot. Stir in the frozen peas if using.

  5. Add Dumplings: Cut each raw biscuit into 6–8 small pieces. Toss them into the slow cooker, pushing them down slightly so they are submerged in the liquid.

  6. Final Simmer: Cover and cook on High for 45–60 minutes. Avoid opening the lid during this time! The steam is what cooks the dough.

📝 Chef’s Notes & Tips

  • The “No-Peek” Rule: Every time you lift the lid to check the dumplings, you release the steam needed to make them fluffy. Resist the urge!

  • Thicker Sauce: If you prefer a stew-like consistency, whisk 1 tbsp of cornstarch with a splash of water and stir it in 30 minutes before serving.

  • Biscuit Choice: Use “Flaky Layers” biscuits for dumplings that have a bit of texture, or “Southern Style” for a denser, more traditional dough.

📊 Nutritional Info (Per Serving)

  • Calories: 410 kcal

  • Protein: 32g

  • Carbohydrates: 44g

  • Fat: 12g

  • Fiber: 3g

  • Sodium: 1,150mg (Note: High due to canned soup/biscuits; use low-sodium broth to reduce).

✨ Benefits

  1. High Protein: Keeps you full and supports muscle repair.

  2. One-Pot Meal: Minimal cleanup since everything happens in the slow cooker.

  3. Meal Prep Friendly: Leftovers taste even better the next day as the flavors meld.

❓ Common Q&A

Q: Can I use homemade dumpling dough? A: Absolutely. Drop spoonfuls of your favorite biscuit or dumpling batter onto the liquid instead of the canned biscuits. They may need an extra 15 minutes to cook through.

Q: Why are my dumplings doughy in the middle? A: This usually happens if they were too large or didn’t cook long enough. Make sure to cut the biscuits into small bite-sized pieces so the heat can penetrate the center.

Q: Can I use frozen chicken? A: It’s safer to thaw chicken first to ensure it reaches a safe internal temperature quickly enough in the slow cooker.

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