This hearty slow cooker chicken and dumplings recipe is a comforting, straightforward dinner perfect for feeding a hungry household. By utilizing the gentle, low-and-slow cooking environment of a crockpot, you achieve fork-tender chicken and a rich, velvety broth without constant stove-side attention. The use of pre-made refrigerated biscuits ensures you get soft, fluffy dumplings every time with minimal effort during your busy week.
List of ingredients
- 2 pounds boneless chicken breast halves
- salt and pepper to season
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1 large onion, finely chopped
- 6 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter, cut into small cubes
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 teaspoon dried rosemary
- 1 (10 ounce) package refrigerated biscuit dough
- flour to coat
step-by-step instructions
- Step: Season the chicken breasts with salt and pepper on both sides. Place in the bottom of slow cooker.
- Step: Add chicken broth, thyme and Italian seasonings on top of chicken breasts and stir.
- Step: Add onion, carrots, celery and garlic into slow cooker. Place small cubes of butter on top of the vegetables. Add 2 cans of soup into slow cooker and sprinkle rosemary on top. Stir to fully combine.
- Step: Cook on LOW for 7 hours. Remove chicken from slow cooker, shred it up with a fork and place back into slow cooker.
- Step: Remove biscuits from package and cut each biscuit up into 4 pieces. Roll dough pieces in flour to coat. Drop into slow cooker on top (don’t mix) and cook for 1 more hour on HIGH.
- Step: Serve and enjoy!
Refining your slow cooker technique
Ensuring even cook times for vegetables
When chopping your carrots and celery, try to keep the pieces uniform in size. If the pieces are too large, they may remain slightly crunchy even after seven hours, while excessively small pieces can break down too much. Aim for half-inch slices to ensure they soften perfectly in the simmering broth.
Selecting the right chicken cuts
While chicken breasts are a standard choice, boneless, skinless chicken thighs can be used if you prefer a slightly more succulent result. Thighs are generally more forgiving during long cooking cycles and maintain their moisture content better than breasts, especially if the pot is left on for longer than the recommended time.
Managing broth consistency
If you find that the broth is a bit too thin when you add the dumplings, you can stir in a quick slurry of cornstarch and water during the final hour. This will give the sauce an extra glossy, thick texture that clings beautifully to the dumplings and shredded chicken for a more professional presentation.
Practical tips for optimal results
Properly coating your dumplings
The flour coating is a functional step, not just an aesthetic one. When you roll the biscuit dough pieces in flour, you are creating a barrier that prevents the raw dough from instantly dissolving into the hot liquid. This helps the dumplings maintain their individual shape and gives the broth that signature creamy, thick texture as the extra flour cooks into the sauce.
The importance of the final hour
Resist the urge to peek or stir during the final hour of cooking when the dumplings are on top. Removing the lid releases the trapped steam that is essential for the biscuits to rise and fluff up properly. Keep the lid sealed tightly to create the moist, hot environment required for the biscuit pieces to double in size.
Choosing the right soup base
The combination of cream of mushroom and cream of chicken soups creates a balanced, savory depth. If you have an allergy to mushrooms, you can swap the mushroom soup for a second can of cream of chicken or even cream of celery to maintain the thickness without altering the overall flavor profile significantly.
Serving ideas for a complete meal
Accompaniments for texture
While the recipe is already quite hearty, serving it alongside a crisp, acidic garden salad can provide a refreshing contrast to the creamy, heavy nature of the stew. The sharp bite of a vinegar-based dressing cuts through the richness, cleansing the palate between bites of fluffy dumpling and savory chicken.
Bread options for dipping
If you feel like adding more carbs to the table, crusty bread or soft rolls are excellent choices for soaking up the remaining broth. A simple toasted sourdough or a rustic baguette can handle the thick sauce much better than light, airy breads that would crumble under the moisture of the stew.
Storage and reheating guidance
Storing your leftovers safely
To store your leftovers, allow the pot to cool completely before transferring the contents into airtight containers. This prevents condensation from building up inside the container, which can lead to soggy dumplings. Keep the mixture refrigerated for up to three days for the freshest quality.
Reheating the stew efficiently
When reheating on the stove, add a small splash of additional chicken broth to the pot, as the dumplings will have absorbed much of the liquid while sitting in the fridge. Warm the mixture over low heat, stirring occasionally to ensure the bottom does not scorch, until the chicken and dumplings are steaming hot throughout.
Freezing considerations
Freezing this dish is possible, but be aware that the texture of the dumplings may change slightly upon thawing. If you plan to freeze the meal, it is often best to prepare the base with the chicken and vegetables, freeze that portion, and add the fresh biscuit dumplings only when you are ready to reheat and serve.
Frequently Asked Questions
Can I use fresh herbs instead of dried ones?
Yes, you can substitute fresh herbs for dried ones, but keep in mind that fresh herbs are less potent. A general rule of thumb is to triple the amount of fresh herbs compared to the dried measurement; use 1.5 teaspoons of fresh thyme instead of 1/2 teaspoon of dried.
Why are my dumplings turning out gummy?
This usually occurs if the liquid is boiling too vigorously or if the biscuits were stirred into the sauce too early. Ensure your slow cooker is on the correct setting, and strictly avoid stirring once you have dropped the biscuit pieces on top of the liquid.
Can this be made in a faster timeframe?
You can adjust the slow cooker to the HIGH setting for 3 to 4 hours if you need the dish ready sooner. Check the chicken after 3 hours to ensure it is tender enough to shred, then add the dumplings for the final hour of cooking to maintain the correct texture for the dough.
Print
Slow Cooker Chicken and Dumplings
- Total Time: PT495M
- Yield: 8 servings 1x
- Diet: Poultry
Description
Slow Cooker Chicken and Dumplings is the ultimate comfort food dinner—easy, hearty, and perfect for busy weeknights or chilly evenings. This classic crockpot recipe delivers tender chicken and fluffy dumplings in a rich, savory broth that’s ready in 8 hours and sure to warm up the whole family.
Ingredients
- 2 pounds boneless chicken breast halves
- salt and pepper to season
- 2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1 large onion, finely chopped
- 6 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter, cut into small cubes
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 teaspoon dried rosemary
- 1 (10 ounce) package refrigerated biscuit dough
- flour to coat
Instructions
- Step: Season the chicken breasts with salt and pepper on both sides. Place in the bottom of slow cooker.
- Step: Add chicken broth, thyme and Italian seasonings on top of chicken breasts and stir.
- Step: Add onion, carrots, celery and garlic into slow cooker. Place small cubes of butter on top of the vegetables. Add 2 cans of soup into slow cooker and sprinkle rosemary on top. Stir to fully combine.
- Step: Cook on LOW for 7 hours. Remove chicken from slow cooker, shred it up with a fork and place back into slow cooker.
- Step: Remove biscuits from package and cut each biscuit up into 4 pieces. Roll dough pieces in flour to coat. Drop into slow cooker on top (don’t mix) and cook for 1 more hour on HIGH.
- Step: Serve and enjoy!
Notes
You can serve any leftovers over mashed potatoes or turn them into a chicken and dumpling pot pie by topping with pastry and baking.
- Prep Time: PT15M
- Cook Time: PT480M
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg