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Slow cooker chicken and dumplings

Slow Cooker Chicken and Dumplings

This slow cooker chicken and dumplings recipe is an easy way to make a hearty, comforting dinner with minimal hands-on preparation.
This is the kind of recipe that's easy enough for a busy weeknight but comforting enough to become a regular family favorite.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 can 10.5 ounces condensed cream of chicken soup
  • 3 medium carrots sliced
  • 3 stalks celery sliced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup frozen peas
  • 1 can (16 ounces) refrigerated biscuit dough
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley chopped, for serving

Method
 

Step 1: Prepare the slow cooker
  1. Lightly grease the inside of a 6-quart slow cooker. Place the chicken breasts in the bottom of the slow cooker in an even layer.
Step 2: Add the vegetables
  1. Add the sliced carrots, celery, diced onion, and minced garlic around and over the chicken.
Step 3: Add the broth and seasonings
  1. Pour the chicken broth into the slow cooker. Add the condensed cream of chicken soup, dried thyme, dried parsley, black pepper, and salt.
  2. Stir the liquid and vegetables gently around the chicken. The cream of chicken soup does not need to be completely dissolved at this stage because it will blend into the broth as it cooks.
Step 4: Cook the chicken
  1. Cover the slow cooker and cook on LOW for approximately 5–6 hours, or until the chicken is tender and cooked through.
  2. Cooking times can vary depending on your slow cooker and the size of the chicken breasts, so check that the chicken has reached a safe internal temperature before proceeding.
Step 5: Shred the chicken
  1. Carefully remove the cooked chicken from the slow cooker and place it on a plate or cutting board.
  2. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the creamy broth.
Step 6: Add the peas and cream
  1. Stir the frozen peas and heavy cream into the chicken mixture.
  2. Allow the mixture to heat through for a few minutes. Taste the broth and adjust the seasoning if necessary.
Step 7: Prepare the dumplings
  1. Separate the refrigerated biscuit dough and cut each biscuit into smaller pieces. Smaller pieces cook more evenly and make bite-sized dumplings.
Step 8: Add the dumplings
  1. Carefully arrange the biscuit pieces over the surface of the chicken mixture. Try to distribute them evenly so that they have enough room to cook.
  2. Do not stir the dumplings into the broth once they have been added.
Step 9: Cook the dumplings
  1. Cover the slow cooker and cook for approximately 30–45 minutes, or until the dumplings are puffed and cooked through in the center.
  2. Keep the lid closed as much as possible during this stage. Removing the lid allows heat and steam to escape and can increase the cooking time.
Step 10: Finish and serve
  1. Once the dumplings are cooked, sprinkle the fresh chopped parsley over the top.
  2. Serve the chicken and dumplings warm, spooning plenty of creamy chicken, vegetables, broth, and dumplings into each bowl.