Slow Cooker Chicken and Dumplings: The Ultimate Comfort Food Made Easy
Creamy broth and herbed biscuits come together in a fuss-free, heartwarming dinner.
Chicken and dumplings—is there a dish more synonymous with pure comfort? This recipe celebrates the heart and soul of classic chicken and dumplings, reimagined for easy weeknight cooking thanks to the magic of the slow cooker. Forget standing over the stove stirring and fussing with homemade dough: canned biscuits and a hands-off cooking approach bring this hearty staple into your busy schedule, with just as much rich, creamy flavor and pillowy dumpling goodness you crave.
The slow cooker makes this an ideal choice for family dinners, lazy weekends, and anyone who wants a soul-warming meal without hours in the kitchen.
Why You’ll Love This Slow Cooker Chicken and Dumplings
- True comfort food flavor: Creamy broth, tender chicken, and fluffy, cheesy dumplings with every bite.
- Minimal effort: Let the slow cooker do the hard work—no standing over a hot stove!
- Weeknight convenience: Simple ingredients, straightforward steps, and a forgiving cooking method make this recipe perfect for any day of the week.
- Kid and family friendly: Mild flavors, familiar textures, and a fun, interactive dumpling-making step get everyone involved and excited.
Recipe Overview
This recipe uses canned biscuits for the dumplings, pressed with cheddar and chives for extra flavor. The chicken cooks low and slow in a savory broth with aromatic vegetables, then shredded and combined with the fluffy dumplings for a meal that’s both hearty and satisfying. Swap chicken thighs for breasts if you prefer, and see our tips section for make-ahead, freezing, and customization ideas.
Here’s what you’ll need:
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic cloves | 4, minced | – |
| Celery stalks | 3, thinly sliced | – |
| Carrots | 2 medium, thinly sliced | – |
| Large yellow onion | 1, sliced | – |
| Cream of chicken soup | 2 (10.5 oz) cans | Condensed |
| Low-sodium chicken broth | 4 cups | – |
| Boneless skinless chicken thighs | 2 lbs | Or use 1.5 lbs chicken breasts |
| Salt and pepper | To taste | – |
| Dried thyme | 1/2 tsp | – |
| Bay leaf | 1 | – |
| Heavy cream | 1/2 cup | – |
| Refrigerated canned biscuits | 1 (16 oz) tube | – |
| Cheddar cheese | 1 cup, shredded | Add to biscuit dough |
| Chives | 2 tbsp, finely chopped | – |
Optional Additions
- Fresh parsley
- Paprika for warmth
- Additional herbs (sage, rosemary)
Step-by-Step Directions
- Prepare Vegetables: Add garlic, celery, carrots, and onion to the bottom of your slow cooker.
- Start the Broth: Pour in cream of chicken soup and chicken broth. Add salt, pepper, dried thyme, and bay leaf. Stir to combine.
- Add the Chicken: Place the chicken thighs or breasts directly into the mixture, nestling them among the vegetables.
- Cook Low and Slow: Cover the slow cooker and cook on low for 4–6 hours, or until the chicken is extremely tender.
- Shred Chicken: Remove the chicken from the cooker and, using two forks, shred into bite-sized pieces. Return the meat to the broth.
- Stir in Heavy Cream: Pour in heavy cream and stir thoroughly for richer flavor and mouthfeel.
- Make Cheddar-Chive Dumplings: Take each biscuit, gently flatten, and press a little cheddar cheese and chives into the top. Slice each biscuit into quarters for rustic dumpling pieces.
- Add Dumplings: Drop biscuit quarters directly into the broth, making sure they’re spaced apart for even cooking.
- Cook Dumplings: Cover and cook on high for 1–2 hours, until the dumplings are puffed, cooked through, and irresistible.
- Finish and Serve: Check seasoning, adjust salt and pepper, and sprinkle with extra chives or parsley before serving.
Pro Tips for Perfect Chicken and Dumplings
- Use chicken thighs for juicier, richer flavor; breasts are leaner but still work wonderfully.
- Don’t overcook the dumplings: Wait until the chicken is fully cooked before adding the biscuit pieces to avoid sogginess or disintegration.
- Customize your broth: Stir in peas, corn, or mushrooms for a veggie boost.
- Shred chicken finely: For best results, shred the chicken so it evenly disperses through the broth, ensuring every bite features chicken and dumpling.
- Elevate your dumplings: Cheddar and chives transform simple canned biscuits into flavorful, herby pillows.
Nutritional Insights
| Component | Approximate Amount (per serving) |
|---|---|
| Calories | 350–500 |
| Protein | 28g |
| Fat | 18g |
| Carbohydrates | 40g |
| Fiber | 3g |
Exact values may vary depending on specific ingredient brands and additions.
Common Variations and Alternatives
- Vegetarian alternative: Substitute chicken with diced potatoes, mushrooms, and extra veggies. Use vegetable broth and omit cream of chicken soup.
- Classic dumplings: Make homemade dumplings with flour, baking powder, salt, half-and-half, and fresh herbs for an old-fashioned feel.
- Spicy twist: Add a dash of hot sauce or sliced jalapeños for added heat.
- Gluten-free option: Use certified gluten-free canned biscuits and thickener, or drop spoonfuls of gluten-free dough in place of biscuits.
Storage and Make-Ahead Tips
- Making ahead: Prepare the broth and chicken steps up to 1 day in advance; refrigerate and bring to a gentle simmer before adding biscuit dumplings fresh.
- Leftovers: Store leftover chicken and broth (without dumplings) for up to 3 days in the refrigerator. Add fresh biscuits and reheat to serve.
- Freezing: Avoid freezing with dumplings, as they may become mushy when thawed. Freeze broth and chicken only, adding dumplings after reheating.
What others are reading
Serving Suggestions
- Pair with: Crusty bread or simple side salad.
- Top with: Fresh herbs, cracked black pepper, or a sprinkle of Parmesan cheese for extra richness.
- Make it a meal: Serve with roasted vegetables for a balanced, cozy dinner.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Yes! Both thighs and breasts work in this recipe. Thighs offer more moisture and flavor but breasts will produce a leaner dish. For this recipe, use about 1.5 pounds of boneless skinless chicken breasts in place of thighs.
Can I freeze slow cooker chicken and dumplings?
No, it’s not recommended to freeze the finished dish because the dumplings may fall apart or become mushy after thawing. To freeze, prepare and freeze the chicken and broth mixture only, adding fresh biscuit pieces during reheating.
Can I use homemade dumplings?
Absolutely! You can substitute canned biscuits with your own scratch-made dumplings—simply drop spoonfuls into the hot broth and cook until set.
Is this dish gluten-free?
You will need to use gluten-free canned biscuits and make sure all other ingredients (such as soup and broth) are certified gluten-free.
How do I know the dumplings are done?
They will be puffed, soft, and cooked through. Cut into one: the center should be cooked and not doughy.
Can I add extra vegetables?
Yes! Feel free to stir in peas, corn, mushrooms, or green beans with the carrots and celery for added flavor and nutrition.
Tips for Success
- For firmer dumplings, avoid overcrowding—the biscuit pieces need space to puff in the broth.
- Season gradually. Taste and adjust your seasoning just before serving.
- If you like a thicker broth, remove the slow cooker lid during the last 20 minutes of cooking or mix in a bit of cornstarch slurry.
- Use cheese with strong flavor, such as extra sharp cheddar, for an even bolder bite.
Conclusion: Cozy Up With Slow Cooker Chicken and Dumplings
This slow cooker chicken and dumplings recipe reimagines a classic, using friendly shortcuts and creative twists to make weeknight comfort possible for every family. With tender chicken, a silky broth, and cheese-chive dumplings you can customize to your taste, it’s proof that you don’t need hours in the kitchen to enjoy the flavors of tradition.
Try this recipe soon—your home will smell amazing and the table will be filled with happy faces ready for seconds!
References
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