Slow Cooker Chicken and Dumplings (Print Version)
A hearty one-pot comfort meal with tender chicken, vegetables and fluffy biscuit dumplings ready when you are.
# Ingredients:
→ Protein
01 -
1.5-2 pounds boneless, skinless chicken breasts or thighs
→ Base
02 -
4 cups chicken broth
03 -
1 cup heavy cream or half-and-half
→ Vegetables
04 -
1 medium onion, diced
05 -
3 medium carrots, peeled and sliced
06 -
3 celery stalks, sliced
07 -
2 cloves garlic, minced
08 -
1 cup frozen peas (optional)
→ Seasonings
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried parsley
11 -
Salt and pepper, to taste
→ Dumplings
12 -
1 (16-ounce) can refrigerated biscuit dough, cut into quarters
# Steps:
01 -
Place chicken breasts or thighs in the slow cooker. Add diced onion, sliced carrots, sliced celery, and minced garlic on top. Season with dried thyme, dried parsley, salt, and pepper.
02 -
Pour chicken broth over all ingredients in the slow cooker.
03 -
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken becomes tender.
04 -
Remove chicken from slow cooker and shred into bite-sized pieces using two forks.
05 -
Return shredded chicken to the slow cooker. Add frozen peas (if using) and heavy cream or half-and-half, stirring to combine.
06 -
Cut refrigerated biscuit dough into quarters and place pieces on top of the mixture.
07 -
Cover and cook on high for an additional 30-45 minutes until dumplings have risen and cooked through.
08 -
Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.
# Notes:
01 -
This is a 'set it and forget it' meal perfect for busy days.