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–+ servings
Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings for Cozy Family Nights

This Slow Cooker Chicken and Dumplings recipe is perfect for busy weeknights, offering comforting flavors and ease of preparation.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken (breasts or thighs) Use thighs for juiciness or rotisserie chicken for quicker prep.
For the Vegetables
  • 1 medium Onion Adds sweetness and depth of flavor; shallots can be a milder substitute.
  • 3 medium Carrots Contributes sweetness and color; feel free to use fresh or frozen.
  • 2 stalks Celery Adds a nice crunch; can be omitted if not on hand.
  • 3 cloves Garlic Enhances overall flavor; fresh cloves are the best choice.
For the Seasonings
  • 1 teaspoon Dried thyme Provides earthy undertones; Italian seasoning makes a great alternative.
  • 1 teaspoon Dried parsley Adds freshness; can be replaced with fresh parsley or omitted altogether.
  • to taste Salt Essential for seasoning; adjust to suit your taste.
  • to taste Pepper Essential for seasoning; adjust to suit your taste.
For the Liquid
  • 4 cups Chicken broth Key for flavor and moisture; opt for low-sodium or vegetable broth for a lighter option.
  • 1 cup Heavy cream or half-and-half Infuses creaminess into the dish; substitute with milk for a lighter texture.
For the Dumplings
  • 1 can Refrigerated biscuit dough The base for fluffy dumplings; homemade drop biscuits can enhance the dish.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Begin by placing your chicken breasts or thighs into the slow cooker.
  2. Add the Vegetables: Next, dice the onion, slice the carrots and celery, and mince the garlic.
  3. Season the Mixture: Evenly sprinkle dried thyme, dried parsley, salt, and pepper over the chicken and vegetable mixture.
  4. Pour in the Broth: Next, pour the chicken broth over the entire mixture in the slow cooker.
  5. Set the Slow Cooker: Cover the slow cooker with its lid and set it to low for 6-7 hours or high for 3-4 hours.
  6. Shred the Chicken: About 30 minutes before serving, carefully remove the lid and use two forks to shred the chicken.
  7. Add Cream and Peas: Stir in the heavy cream or half-and-half along with frozen peas.
  8. Prepare the Dumplings: Cut the refrigerated biscuit dough into quarters and drop them over the chicken and vegetables.
  9. Final Cook for Dumplings: Cover the slow cooker again and cook on high for an additional 30-45 minutes.
  10. Adjust Seasoning and Serve: Taste and adjust the seasoning with salt and pepper as necessary, then serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

Feel free to swap chicken for turkey or use leftover rotisserie chicken for quicker prep. Layer vegetables on top of the chicken to ensure even cooking. Allow the chicken to cool slightly before shredding to avoid burns. Add dumplings right before serving for the best texture. Revive leftover dumplings with a splash of broth when reheating.

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