Slow Cooker Chicken and Dumplings
A comforting meal of tender chicken and fluffy dumplings, slow-cooked to perfection for a warm, homey dinner.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts Thighs can be used for added flavor.
- 4 cups chicken broth Use low-sodium for better control over saltiness.
- 1 cup carrots, sliced Fresh carrots add sweetness; frozen works fine too.
- 1 cup celery, diced For that refreshing crunch and flavor.
- 1 medium onion, chopped Offers a base of flavor. Try shallots for a milder taste.
- 3 cloves garlic, minced Fresh garlic enhances the depth of your broth.
- 1 teaspoon dried thyme Use fresh if you have it — it brightens the dish.
- 1 teaspoon dried parsley For a fresh taste. Add at the end for a pop of color.
- to taste none Salt and pepper Season to your preference.
- 1 can (16 oz) refrigerated biscuit dough The star of your dumplings! Substitute with homemade dough if you’re feeling ambitious.
- 1 cup frozen peas Optional: Sprinkle in just before serving for extra color and sweetness.
Instructions
Preparation
- In your slow cooker, combine the chicken, chicken broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper. Give it a gentle stir to mix everything together.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken right inside the slow cooker using two forks. Stir it well so every piece is coated in the broth.
- Open the can of biscuit dough and tear off small sections, rolling them into balls or placing pieces in the broth.
- Cover again and let the dumplings steam in the broth for the last 30 minutes.
- Once done, if you added peas, toss them in and stir gently before serving. Garnish with extra fresh parsley if desired.
Notes
Any leftovers should be stored in an airtight container in the fridge for up to 3 days. To freeze, transfer cooled portions into freezer-safe bags or containers; they’ll last for up to three months. When ready to enjoy, thaw overnight in the fridge then reheat gently on the stove over medium heat, adding a splash of broth to maintain creaminess.