Slow Cooker Chicken & Dumplings
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Slow cooker chicken and dumplings is a comforting meal that’s easy to make. You’ll love how simple it is to throw everything in your crockpot and let it do the work. The key to this dish is cooking the chicken low and slow, then adding fluffy dumplings near the end.
Your family will be excited to smell this delicious meal cooking all day. With tender chicken, veggies, and soft dumplings in a creamy broth, it’s the perfect dinner for chilly evenings. Get ready to enjoy a tasty, home-cooked meal without spending hours in the kitchen!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make slow cooker chicken and dumplings:
• 4 boneless, skinless chicken breasts
• 2 cans cream of chicken soup
• 1 diced onion
• 1/4 cup butter
• Salt and pepper to taste
• 1 can refrigerated biscuit dough
You can swap the chicken breasts for thighs if you prefer dark meat. For a healthier option, use low-sodium cream of chicken soup.
No onion? Try 1 teaspoon of onion powder instead. You can also add other veggies like carrots or celery for extra flavor and nutrition.
If you don’t have biscuit dough, you can make easy drop dumplings from scratch. Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 3/4 cup milk.
Want to spice things up? Add some garlic powder, thyme, or rosemary to the mix. You can even toss in some frozen peas near the end of cooking for a pop of color and extra veggies.
Instructions
Start by placing chicken breasts in your slow cooker. Add chopped onion and butter on top. Sprinkle dried parsley, seasoning salt, poultry seasoning, and garlic powder over the chicken.
Pour chicken broth and cream of chicken soup into the pot. Stir everything together gently. Cover and cook on low for 6 hours or high for 3-4 hours.
About an hour before serving, remove the chicken and shred it. Return the meat to the slow cooker. Add any veggies you like at this point.
Now it’s time for the dumplings! Roll out refrigerated biscuit dough and cut it into strips. Place these strips on top of the chicken mixture.
Cook for another 60-90 minutes until the dumplings are fluffy and cooked through. Stir occasionally to prevent sticking.
Your slow cooker chicken and dumplings are ready! Serve hot and enjoy your comforting meal.
Tips, Tricks & Storing
Want to make the best slow cooker chicken and dumplings? Here are some handy tips:
Use boneless, skinless chicken thighs for more flavor. They stay juicy and tender during the long cooking process.
Chop veggies into bigger pieces so they don’t turn mushy. This keeps some texture in your dish.
For fluffier dumplings, don’t overmix the dough. Stir just until combined to avoid tough, chewy results.
Add a splash of heavy cream at the end for extra richness. It makes the broth creamier and more delicious.
To store leftovers, let the dish cool completely. Then put it in an airtight container in the fridge for up to 3 days.
Freeze portions for later! Use freezer-safe containers and leave some space at the top. They’ll keep for about 2-3 months.
When reheating, add a bit of broth or milk if it seems dry. Warm it up slowly on the stove or in the microwave.
Try mixing herbs into your dumpling dough for extra flavor. Dried thyme or rosemary work great!