When you crave a hearty, soul-warming meal that practically cooks itself, this slow cooker chicken and dumplings recipe is your best friend. By utilizing the low and slow heat of your crock pot, you transform simple pantry staples into a creamy, comforting feast that is perfect for busy families. This one-pot wonder balances tender poultry, vibrant vegetables, and pillowy, soft dumplings for a truly satisfying dinner experience.
List of ingredients
- 2 pounds chicken breast, boneless, skinless, thawed
- 1/2 cup onion, chopped
- 10.5 ounces cream of chicken soup, canned
- 10.5 ounces cream of celery soup, canned
- 32 ounces chicken broth
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 ounces frozen peas and carrots
- 15 ounces refrigerated biscuit dough (2 cans, 10 biscuits each)
step-by-step instructions
- Step: Place chicken breasts in the bottom of a 6-quart slow cooker and sprinkle with chopped onions.
- Step: In a bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, parsley, thyme, poultry seasoning, garlic powder, salt, and pepper; pour over the chicken.
- Step: Add frozen peas and carrots on top, cover, and cook on high for 4 hours.
- Step: Remove chicken, shred with two forks, and stir back into the slow cooker.
- Step: Cut biscuits into bite-size pieces, scatter over the mixture, and cook on high for 30 minutes.
- Step: Gently stir to submerge dumplings, cover, and cook for another 30 minutes until fluffy and cooked through.
Practical Cooking Pointers
Uniform Biscuit Sizing for Even Cooking
To ensure every dumpling reaches the same level of fluffiness, cut your biscuit dough into uniform pieces. If some pieces are significantly larger than others, the smaller ones may become mushy while larger chunks remain slightly doughy in the center. Aim for pieces that are approximately one inch in size for the best results.
Managing Sauce Consistency
The thickness of your sauce depends on your brand of condensed soup and the amount of moisture released by the chicken. If the sauce appears too thin after shredding the chicken, you can stir in a small amount of cornstarch slurry before adding the dumplings. Conversely, if it is too thick, simply splash in an extra quarter cup of chicken broth to loosen it up before serving.
Substitutions and Variations
Replacing Canned Soups
If you prefer to avoid canned condensed soups, you can replace them with an equal amount of homemade béchamel sauce seasoned with onion powder and chicken bouillon. This provides more control over the sodium content and allows you to use fresh ingredients like sautéed celery and mushrooms to mimic the flavor profile of the cream soups.
Protein Swaps and Alternatives
While chicken breasts are standard, boneless, skinless chicken thighs are an excellent alternative because they remain moist even during longer cooking times. You can also experiment with using cooked, shredded turkey if you have leftovers from a holiday dinner. For a non-poultry version, firm tofu cubes can be added in the final hour of cooking, though the flavor profile will shift significantly.
Effective Storage and Reheating
Proper Refrigeration Techniques
Leftovers should be cooled to room temperature before transferring them into airtight containers. This dish keeps well in the refrigerator for up to three days. Note that the dumplings will continue to absorb the sauce while stored, so you may need to add a splash of broth when reheating to restore the creamy texture.
Freezing the Base
The chicken and sauce base can be frozen for up to two months, but it is not recommended to freeze the biscuits already cooked in the sauce. Instead, freeze the liquid base and prepare fresh biscuits when you are ready to serve. Simply thaw the base, reheat it on the stove, and drop in fresh biscuit dough to finish the dish properly.
Frequently Asked Questions
Can I use fresh biscuits instead of canned?
Yes, homemade dumpling dough or raw biscuits made from scratch work well. The key is to ensure the dough is dropped in small, thin pieces so they do not become heavy or dense in the slow cooker.
Why did my dumplings turn out mushy?
Mushy dumplings are often the result of stirring the dish too early in the final cooking stage. Allow the biscuits to set for the first 30 minutes of the dumpling stage before attempting to stir or separate them. This ensures they maintain their structural integrity.
Can I leave the slow cooker on all day?
Yes, this recipe can be adapted to cook on the low setting for 7 to 8 hours instead of high for 4 hours. However, always add the biscuit dough only in the final hour of cooking, regardless of whether you use the low or high setting, to prevent the dough from overcooking and breaking down into the sauce.
What should I serve on the side?
This dish is very rich and filling, so it pairs best with a bright, acidic side dish to cut through the creaminess. A simple garden salad with a sharp vinaigrette or steamed green beans tossed with lemon juice and zest provides a perfect textural and flavor contrast to the soft, hearty dumplings.
How do I know if the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. In a slow cooker set to high for 4 hours, chicken breasts will typically be tender enough to shred with minimal effort, which is a reliable sign that the protein is ready to be returned to the pot.
Can I use different vegetables?
Absolutely, feel free to use whatever vegetables you have on hand. Corn, green beans, or diced potatoes work beautifully in this recipe. Be sure to cut root vegetables like potatoes into small, half-inch cubes so they soften within the 4-hour cooking window along with the chicken.
Is this meal suitable for large gatherings?
This recipe is excellent for gatherings because it is easily scalable. If you are using a very large slow cooker, you can double the ingredients. Just be mindful not to overfill the pot, as the steam needs room to circulate to properly cook the biscuit dough on top.
Print
Slow Cooker Comfort: Classic Chicken and Dumplings
- Total Time: PT315M
- Yield: 8 servings
- Diet: Comfort Food
Description
Crock Pot Chicken and Dumplings is the ultimate Southern comfort food made easy in your slow cooker. Tender chicken, soft dumplings, and a creamy sauce come together in a cozy, family-style meal. Perfect for Sunday dinners, potlucks, or stress-free weeknight suppers.
Ingredients
- 2 pounds chicken breast, boneless, skinless, thawed
- 1/2 cup onion, chopped
- 10.5 ounces cream of chicken soup, canned
- 10.5 ounces cream of celery soup, canned
- 32 ounces chicken broth
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 ounces frozen peas and carrots
- 15 ounces refrigerated biscuit dough (2 cans, 10 biscuits each)
Instructions
- Step: Place chicken breasts in the bottom of a 6-quart slow cooker and sprinkle with chopped onions.
- Step: In a bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, parsley, thyme, poultry seasoning, garlic powder, salt, and pepper; pour over the chicken.
- Step: Add frozen peas and carrots on top, cover, and cook on high for 4 hours.
- Step: Remove chicken, shred with two forks, and stir back into the slow cooker.
- Step: Cut biscuits into bite-size pieces, scatter over the mixture, and cook on high for 30 minutes.
- Step: Gently stir to submerge dumplings, cover, and cook for another 30 minutes until fluffy and cooked through.
Notes
Ensure biscuit pieces are similar in size for even cooking. Avoid opening the lid during the dumpling phase to maintain heat. If sauce is too thick when reheating, thin with a splash of broth or milk.
- Prep Time: PT15M
- Cook Time: PT300M
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 655 kcal
- Sugar: 6 g
- Sodium: 2285 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.01 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 83 mg