Print

Cozy Slow Cooker Chicken and Dumplings – Easy Family Dinner

cozy slow cooker chicken and dumplings - featured image
Print Recipe

This cozy slow cooker chicken and dumplings is the kind of meal that makes you feel like you’ve got it all figured out. It’s affordable, easy, and tastes like something your grandmother would make—if your grandmother had a slow cooker and a can of biscuit dough in her pantry.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 can (10.5 oz / 298 g) condensed cream of chicken soup
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (150 g) frozen peas (optional)
  • 1 can (16.3 oz / 462 g) refrigerated biscuit dough (8 flaky layers)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the vegetables: Dice the onion, slice the carrots into rounds, and slice the celery. Mince the garlic.
  2. Layer the ingredients: Place the chicken thighs in the bottom of the slow cooker. Scatter the onion, carrots, celery, and garlic over the top. Pour in the chicken broth. Add the condensed cream of chicken soup, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir gently to combine.
  3. Cook on low: Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily with a fork.
  4. Shred the chicken: About 30 minutes before serving, remove the chicken thighs from the slow cooker. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir in the frozen peas if using.
  5. Add the dumplings: Open the can of biscuit dough. Cut each biscuit into 6 pieces. Gently drop the pieces into the hot broth, pushing them down slightly so they’re mostly submerged. Do not stir after adding them.
  6. Cook the dumplings: Cover and cook on HIGH for 20-25 minutes, or until the dumplings are puffed up and cooked through. The broth will thicken slightly.
  7. Finish and serve: Ladle the chicken and dumplings into bowls. Garnish with fresh parsley if desired. Serve hot, with extra black pepper on the table.

Notes

Don’t lift the lid during the dumpling cooking time. The steam is essential for light and fluffy dumplings. For best texture, use full-fat condensed soup. Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: slow cooker chicken and dumplings, easy chicken and dumplings, comfort food, family dinner, weeknight dinner, creamy chicken and dumplings

Find it online: https://willarecipes.com/cozy-slow-cooker-chicken-and-dumplings-easy-family-dinner/