Slow Cooker Chicken and Dumplings
Cozy up with this Slow Cooker Chicken and Dumplings recipe featuring tender shredded chicken, hearty vegetables, and fluffy dumplings in a rich, creamy broth. This easy crockpot comfort food is perfect for busy weeknights, meal prep, and family dinners.
Ingredients
- For the Chicken Stew:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
- 1 cup frozen peas
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- 1 bay leaf
- Salt and black pepper, to taste
- For the Dumplings:
- 1 can refrigerated biscuit dough (or make homemade dumplings, see variation below)
- 2 tbsp all-purpose flour (to coat biscuits, prevents sticking)
- Optional Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the base: Add chicken, onion, carrots, celery, garlic, broth, cream of chicken soup, thyme, parsley, bay leaf, salt, and pepper into the slow cooker. Stir well.
- Cook the chicken: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.
- Shred chicken: Remove chicken, shred with two forks, and return it to the slow cooker. Discard bay leaf.
- Add peas: Stir in frozen peas.
- Prepare dumplings: Cut biscuit dough into quarters, lightly toss in flour, then drop pieces evenly over the stew.
- Cook dumplings: Cover and cook on HIGH for 1 more hour, until dumplings are fluffy and cooked through.
- Final touch: Stir gently, garnish with parsley, and serve hot.