Slow cooker chicken and dumplings is that warm, cozy hug of a meal that feels like home. Perfect for busy weeknights or special gatherings, this dish comes together effortlessly to create a comforting bowl of joy that the whole family will love. It captures that Southern flair with tender chicken, rich gravy, and fluffy dumplings that soak up all the goodness. Get ready to savor every delicious bite!
Reasons to try it
There are so many reasons to love this dish! First off, it’s a true family favorite, bringing smiles at the dinner table. It’s quick to prepare, making it ideal for those hectic evenings when you want something hearty without spending hours in the kitchen. Plus, it’s budget-friendly—most of the ingredients are pantry staples, which means you won’t break the bank serving up comfort.
“This recipe is a lifesaver! It’s quick, easy, and my family devours it every time!” – A satisfied home cook
The cooking process explained
Making slow cooker chicken and dumplings is a breeze. With just a few simple steps, you’ll be greeted with the smell of savory goodness wafting through your home. You’ll start by layering your fresh ingredients, whisking up a creamy mixture, and letting your slow cooker do all the magic. Just imagine coming home to a spread of tender chicken covered in fluffy dumplings, all nestled in a rich gravy!
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What you’ll need
To whip up this delightful dish, you’ll need the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon thyme
- Pepper, to taste
- 1 bay leaf
- 1 (10 oz.) can cream of celery soup
- 1 (10 oz.) can cream of chicken soup
- 1 teaspoon poultry seasoning
- 2 cups water or low sodium chicken broth
- 2 cups frozen peas and carrots, thawed
- 1 (16 oz.) can refrigerated homestyle buttermilk biscuits (about 8 biscuits)
- Chives or parsley, to garnish (optional)
Feel free to substitute fresh herbs or other frozen veggies based on your family’s preferences!
Directions to follow
- Add chicken breasts to a 6 qt. slow cooker.
- Top with onions, garlic, butter, thyme, pepper, and bay leaf.
- In a separate bowl, whisk the cream of celery and cream of chicken soups along with the poultry seasoning in some water or chicken broth until smooth.
- Pour the soup mixture over the chicken and cook on LOW for 4-6 hours or until the chicken is fork-tender and shreds easily.
- Remove the bay leaf. Transfer chicken to a cutting board and shred into bite-sized pieces. Add the shredded chicken back to the slow cooker along with the peas and carrots, stirring to mix well.
- Cut each biscuit into quarters and add them to the slow cooker. Push the biscuits halfway into the gravy to submerge them for maximum flavor absorption. Spoon gravy over the top of the biscuits.
- Cook on HIGH for 1 1/2 – 2 hours or until the biscuits are cooked through to your desired doneness.
- Sprinkle with chives or parsley (if using) and serve hot. Enjoy!
Best ways to enjoy it
To serve this hearty meal, ladle generous portions into bowls. You might pair it with a side salad or warm cornbread for that Southern touch. A dollop of hot sauce can add a nice zing for those who love a little kick!
Keeping leftovers fresh
Storing leftovers is easy! Just refrigerate any uneaten chicken and dumplings in an airtight container for up to 3 days. For longer storage, you can freeze the dish in a freezer-safe container for up to 3 months. Just remember to let it thaw in the fridge overnight before reheating.
Helpful cooking tips
- When shredding the chicken, you can use two forks or simply use a hand mixer for quick results.
- To avoid soggy biscuits, be mindful of cooking times and check on them periodically.
- If you like a bit of crunch, consider adding some sautéed celery or bell pepper on top right before serving.
Recipe variations
Get creative with this dish! Try using leftover rotisserie chicken instead of raw chicken breasts for a quicker meal. You could also swap the mixed vegetables for your favorites—think corn, green beans, or even a bit of spinach. Herbs like rosemary or sage can add an interesting twist, too!
Your questions answered
What is the prep time for this dish?
Prep time is about 15 minutes, making it perfect for busy days.
Can I substitute the cream soups for a lighter option?
Yes! You can use a homemade roux and low-fat dairy for a lighter dish.
How do I ensure my dumplings are fluffy?
Make sure not to overmix the biscuit dough—gentle handling leads to softer dumplings.
Slow Cooker Chicken and Dumplings
Ingredients
Method
- Add chicken breasts to a 6 qt. slow cooker.
- Top with onions, garlic, butter, thyme, pepper, and bay leaf.
- In a separate bowl, whisk the cream of celery and cream of chicken soups along with the poultry seasoning in some water or chicken broth until smooth.
- Pour the soup mixture over the chicken and cook on LOW for 4-6 hours or until the chicken is fork-tender and shreds easily.
- Remove the bay leaf. Transfer chicken to a cutting board and shred into bite-sized pieces.
- Add the shredded chicken back to the slow cooker along with the peas and carrots, stirring to mix well.
- Cut each biscuit into quarters and add them to the slow cooker.
- Push the biscuits halfway into the gravy to submerge them for maximum flavor absorption.
- Spoon gravy over the top of the biscuits.
- Cook on HIGH for 1 1/2 – 2 hours or until the biscuits are cooked through to your desired doneness.
- Sprinkle with chives or parsley (if using) and serve hot.