This hearty meal is a convenient way to prepare a classic comfort dish using a slow cooker. It minimizes active prep time while delivering tender chicken and soft dumplings in one pot.
List of ingredients
- 3 boneless skinless chicken breasts – provides the lean protein base.
- 12 oz frozen mixed vegetables (peas and carrots only) – adds color and nutrients.
- 1/2 onion (chopped finely) – adds a subtle aromatic base.
- 2 cans cream of chicken soup (10.5 oz cans) – thickens the sauce.
- 2 cups chicken broth – provides the necessary cooking liquid.
- 1 tsp garlic salt – enhances the savory profile.
- 1/2 tsp poultry seasoning – adds traditional herbal notes.
- 1 tsp salt – balances the overall flavors.
- 1/2 tsp pepper – adds a mild spicy kick.
- 1 can biscuits (10 count) – used to create the dumplings.
step-by-step instructions
- Combine Base: Place the chicken and vegetables in the crock pot.
- Add Flavorings: Stir in the cream of chicken soup and all the seasonings.
- Add Liquid: Pour the chicken broth over the top of the other ingredients.
- Slow Cook: Cook on low for 6 hours, or on high for 3 hours.
- Prepare Meat: Once cooked through, remove the chicken to shred it, then place the shredded meat back into the crockpot.
- Prepare Dumplings: Cut the biscuits into quarters and place them on top of the chicken mixture.
- Final Bake: Cover and cook on high for 60-90 minutes until the biscuits are cooked through, stirring occasionally.
- Serve: Serve warm in bowls.
Pro Cooking Techniques for Best Results
Maintaining Internal Temperature
Avoid opening the lid of the slow cooker too frequently during the cooking process. Every time the lid is lifted, a significant amount of heat escapes, which can extend the cooking time for the biscuits. Keep the lid sealed to ensure the dumplings steam properly and cook through evenly.
Achieving Proper Dumpling Texture
Wait until the chicken and vegetable mixture is bubbling and hot before adding the biscuit dough. Adding dough to a lukewarm liquid can result in a gummy or dense texture. Ensuring a high heat environment allows the dumplings to rise and maintain a dough-like consistency.
Preventing Biscuit Compression
When cutting the refrigerated biscuits into quarters, use a pizza cutter or kitchen scissors rather than pressing down hard with a knife. Smashing the dough during the cutting process removes the air pockets. Keeping the dough light ensures the resulting dumplings are fluffy rather than flat.
Optimizing Chicken Tenderness
Shredding the chicken after the initial cooking cycle allows the meat to absorb more of the thickened sauce. By returning the shredded pieces to the pot before adding dumplings, you ensure every bite of meat is coated in the cream sauce. This prevents the chicken from tasting dry during the final cooking stage.
Ingredient Substitutions and Alternatives
Using Chicken Thighs
You can substitute boneless, skinless chicken thighs for chicken breasts. Thighs have a higher fat content, which can make the final sauce richer and the meat even more tender. The cooking time remains the same regardless of whether you use white or dark meat.
Rotisserie Chicken Shortcut
Using a pre-cooked rotisserie chicken significantly reduces the initial cooking time. Dice or shred the cooked meat and add it to the pot with the vegetables and soup. Since the meat is already cooked, you only need to simmer the base for a shorter period before adding the biscuits.
Alternative Vegetable Combinations
While peas and carrots are traditional, you can use fresh diced carrots and green beans. If using canned vegetables, ensure they are thoroughly drained to avoid adding excess water to the sauce. Celery can also be added to the onion mixture for a more complex aromatic base.
Different Biscuit Dough Options
If you do not have canned biscuits, you can use homemade biscuit dough or crescent rolls. Follow the same process of cutting the dough into small pieces. Homemade dough may require slightly more cooking time to reach the desired tenderness.
Using Turkey for Leftovers
Leftover roasted turkey is an excellent substitute for chicken. This is a practical way to use Thanksgiving remains. Since turkey is already cooked, follow the rotisserie chicken method by adding the meat toward the end of the vegetable simmer.
Customizing Flavor and Consistency
Thickening the Sauce
If the sauce is too thin after shredding the chicken, create a cornstarch slurry. Mix two tablespoons of cornstarch with a small amount of warm water until smooth, then stir it into the crockpot. Set the heat to high for 15 minutes to allow the starch to activate and thicken the base.
Adjusting Liquid Levels
For those who prefer a more soup-like consistency, increase the chicken broth by one to two cups. This turns the dish into a stew-style chicken and dumpling meal. Be careful not to add too much liquid, or the biscuits may dissolve into the sauce.
Adding Root Vegetables
Dicing small pieces of potato and adding them with the frozen vegetables adds heartiness. Potatoes release natural starches that help thicken the sauce further. Ensure the potato cubes are small enough to cook through during the primary 6-hour low-heat cycle.
Enhancing the Seasoning
To add more depth, you can replace the poultry seasoning with a mix of dried thyme and sage. A pinch of paprika can also be added for a slight color change and a subtle smoky undertone. Always taste the sauce after shredding the chicken but before adding dumplings to adjust the salt.
Storage and Reheating Guide
Refrigeration Guidelines
Store leftover chicken and dumplings in airtight containers in the refrigerator. The dish will remain fresh for 2 to 3 days. Keep the containers shallow to ensure the meal cools quickly and evenly, which prevents bacterial growth.
Best Reheating Methods
Reheating on the stovetop is the best method to maintain the texture of the dumplings. Place the leftovers in a pot over medium-low heat and add a splash of chicken broth or water to loosen the sauce. This prevents the biscuits from becoming rubbery, which can happen in the microwave.
Microwave Reheating Tips
If using a microwave, cover the dish with a damp paper towel. Heat in short 1-minute intervals, stirring between each session. This distributes the heat evenly and prevents the edges of the dumplings from drying out.
Freezing Instructions
You can freeze the chicken and vegetable base, but do not freeze the dumplings. Store the cooked base in a freezer-safe bag for up to 4 months. When ready to eat, thaw the base, heat it in the crockpot, and add fresh biscuit pieces for the final cooking stage.
Troubleshooting Common Issues
Why are my dumplings doughy?
Doughy dumplings usually result from opening the lid too often or undercooking them. Ensure the biscuits cook for the full 60-90 minutes on high. If they remain doughy, extend the cooking time in 15-minute increments until the center is set.
Why is my sauce too watery?
Watery sauce can happen if frozen vegetables release too much moisture or if the lid is not sealed. Use a cornstarch slurry as mentioned in the thickening section to resolve this. Additionally, ensure you are using the correct amount of cream of chicken soup for binding.
How do I prevent the chicken from overcooking?
While slow cookers are forgiving, using high heat for too long can make breasts dry. Sticking to the 6-hour low setting is generally safer for breast meat. Shredding the meat and returning it to the sauce helps rehydrate it before the final dumpling stage.
Can I use a programmable crockpot?
Yes, a programmable crockpot is highly recommended for this recipe. You can set the initial chicken and vegetable stage to start in the morning. However, you must be present at the end to shred the chicken and add the biscuits manually.
Frequently Asked Questions
Can I use cream of celery soup instead?
Yes, cream of celery soup is a suitable replacement for cream of chicken soup. It provides a similar thickness and a slightly different, yet complementary, savory flavor profile.
Should I peel the onion?
Yes, the onion should be peeled and finely diced. Finely dicing the onion ensures that it blends into the sauce, providing flavor without large, chunky pieces of vegetable.
Do I need to brown the chicken first?
Browning the chicken is not necessary for this recipe. The slow cooker process tenderizes the meat effectively. Skipping the browning step keeps the prep time to a minimum.
What if I don’t have poultry seasoning?
You can substitute poultry seasoning with a combination of dried thyme, rosemary, and sage. If those are unavailable, a small amount of extra garlic salt and black pepper will still provide a savory taste.
Print
Slow Cooker Chicken and Dumplings with Biscuits
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy crock pot chicken and dumplings recipe is delicious! It is the best chicken and dumplings with biscuits that you can make. The best comfort food!
Ingredients
- 3 boneless skinless chicken breasts
- 12 oz frozen mixed vegetables (peas and carrots only)
- 1/2 onion, chopped finely
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cups chicken broth
- 1 tsp garlic salt
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 can (10 count) biscuits
Instructions
- Step 1: Place the chicken and veggies in the crock pot.
- Step 2: Add in the cream of chicken soup and seasonings.
- Step 3: Pour the chicken broth over the top.
- Step 4: Cook on low for 6 hours, or high for 3.
- Step 5: Once cooked through shred the chicken and place back into the crockpot.
- Step 6: Cut up the biscuits into quarters and place on top of the other ingredients in the crock pot.
- Step 7: Cover and cook on high for 60-90 minutes until the biscuits are cooked through (stir occasionally during this cook time).
- Step 8: Serve warm and enjoy!
Notes
Feel free to modify this recipe with what veggies you have on hand. Refrigerate the leftovers in an air tight container for up to 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 4 g
- Sodium: 2594 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg