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Slow Cooker Chicken and Dumplings

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A warm and comforting slow cooker chicken and dumplings recipe that is easy to prepare and perfect for busy weeknights.

Ingredients

Scale
  • 2 pounds boneless chicken breasts or thighs
  • 1 cup chopped onion
  • 2 cups sliced carrots
  • 1 cup sliced celery
  • 2 cloves minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups chicken broth
  • 1 cup heavy cream or half and half
  • 1 package refrigerated biscuit dough

Instructions

  1. Spray the slow cooker insert with nonstick spray or rub with a little oil.
  2. Place the chicken breasts or thighs in the bottom of the cooker.
  3. Add the chopped onion, sliced carrots, sliced celery, and minced garlic on top of the chicken.
  4. Sprinkle the dried thyme, dried parsley, salt, and pepper evenly over the vegetables and chicken.
  5. Pour the chicken broth into the slow cooker, covering the ingredients as much as possible.
  6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and vegetables are tender.
  7. Remove the chicken to a cutting board and shred with two forks, discarding any large bits of fat. Return the shredded chicken to the slow cooker.
  8. Stir in the heavy cream or half and half to create a creamy base. Taste and adjust seasoning.
  9. Tear or cut each biscuit into quarters and drop pieces evenly across the top of the simmering stew.
  10. Cover and cook on high for 30 to 45 minutes, until the dumplings are puffed and cooked through.
  11. Let rest 5 minutes before serving so the dumplings set slightly. Serve warm.

Notes

Use boneless, skinless chicken for easy shredding. For a lighter option, swap heavy cream for half and half or whole milk. Fresh herbs can be used instead of dried.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-chicken-and-dumplings/