Slow Cooker Chicken and Dumplings
This comforting dish of slow-cooked chicken and dumplings is perfect for busy weeknights. The tender chicken simmers in a creamy broth alongside vegetables, while fluffy dumplings steam on top, creating a satisfying meal that the whole family will love.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 large mixing bowl
- 1 set measuring cups and spoons
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup frozen peas
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- 2 cups biscuit mix
- ⅔ cup milk (for dumplings)
- to taste optional fresh parsley (for garnish) Optional garnish.
Instructions
- Place the chicken thighs in the slow cooker. Pour in the chicken broth, then add the sliced carrots, chopped celery, and chopped onion.
- Sprinkle the garlic powder, dried thyme, salt, and black pepper over the top. Add the cream of chicken soup and 1 cup of milk, stirring gently to combine all the ingredients.
- Cover the slow cooker and cook on low for 6 hours, or until the chicken is fully cooked and tender.
- After 6 hours, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker. Stir in the frozen peas.
- In a large mixing bowl, combine the biscuit mix and ⅔ cup of milk to make the dumpling batter. Stir until just combined.
- Drop spoonfuls of the dumpling batter over the hot chicken mixture in the slow cooker. Cover the slow cooker and cook on high for an additional 30 minutes, or until the dumplings are cooked through and fluffy.
- Once the dumplings are done, garnish with fresh parsley if desired and serve warm.
Notes
For added flavor, you can sauté the onions, carrots, and celery in a skillet before adding them to the slow cooker. You can substitute the chicken thighs with chicken breasts if you prefer a leaner option. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.