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Easy Slow Cooker Chicken and Dumplings: Best Comfort Food

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This easy slow cooker chicken and dumplings recipe is pure weeknight magic, born from a moment of panic and a slow cooker that saved the day. It looks like you fussed and tastes like you simmered it for hours, but the secret is you didn’t.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 4 cups (960ml) low-sodium chicken broth
  • 1 can (10.5 oz or 298g) condensed cream of chicken soup
  • 2 tablespoons (28g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 can (16.3 oz or 462g) refrigerated biscuit dough (Pillsbury Grands! Homestyle recommended)
  • 1 cup (150g) frozen peas
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the vegetables: dice the onion, slice the carrots into rounds, slice the celery, and mince the garlic.
  2. Layer the ingredients in the slow cooker: place the chicken breasts in the bottom, then scatter the onion, carrots, celery, and garlic over the top.
  3. Add the liquids and seasonings: pour the chicken broth and cream of chicken soup over the chicken and vegetables. Add the butter, dried thyme, dried rosemary, dried parsley, bay leaf, salt, and pepper. Stir gently to combine.
  4. Cook on low for 6-7 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, remove the chicken breasts and shred with two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir.
  6. Stir in the frozen peas.
  7. Open the can of refrigerated biscuit dough. Do not separate the biscuits. Cut the whole tube into 8-10 rough chunks using a sharp knife or kitchen shears.
  8. Drop the biscuit pieces gently into the slow cooker, pushing them down slightly to partially submerge. Do not stir. Cover and cook on high for 25-30 minutes, until the dumplings are puffed and a toothpick inserted comes out clean.
  9. Serve immediately, ladled into bowls. Garnish with fresh parsley if desired.

Notes

Don’t peek too often as it releases heat. Cut the biscuit dough with a knife or shears for even pieces. Don’t add dumplings too early; they only need 25-30 minutes. Season in layers. Use a slow cooker liner for easy cleanup. For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in before adding dumplings.

Nutrition

Keywords: slow cooker chicken and dumplings, easy chicken and dumplings, comfort food, weeknight dinner, set it and forget it

Find it online: https://vexifood.com/easy-slow-cooker-chicken-and-dumplings-best-comfort-food/