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Slow Cooker Chicken and Dumplings is pure comfort in a bowl. Imagine tender chicken breasts simmering all day in a rich, creamy chicken broth with mixed vegetables. The best part? Fluffy biscuit dough dumplings soaking up all that goodness. This recipe is a game-changer for busy days when you crave something hearty and homemade. Let's dive in and make your kitchen smell amazing!
Slow Cooker Chicken and Dumplings Recipe
Ingredients:
- 4 pieces boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can 16.3 oz refrigerated biscuit dough
Instructions:
- Place chicken breasts in the slow cooker.
- Add chicken broth, cream of chicken soup, frozen mixed vegetables, garlic powder, onion powder, salt, and black pepper.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- About 30 minutes before serving, shred the chicken in the slow cooker.
- Cut biscuit dough into small pieces and add to the slow cooker. Stir gently.
- Cover and cook on high for an additional 30 minutes or until the dough is cooked through.
What You Will Need for This Recipe
What you will need to make slow cooker chicken and dumplings
- Chicken breasts: Provides lean protein, becoming tender and flavorful after slow cooking, forming the base of the dish.
- Chicken broth: Adds depth and richness, enhancing the overall flavor and keeping everything moist.
- Cream of chicken soup: Creates a creamy, comforting texture, binding all ingredients together.
- Frozen mixed vegetables: Adds color, nutrients, and variety, making the dish more balanced and visually appealing.
- Garlic powder: Infuses a subtle, savory flavor, enhancing the overall taste without overpowering.
- Onion powder: Adds a mild, sweet onion flavor, complementing the other seasonings.
- Refrigerated biscuit dough: Transforms into fluffy dumplings, providing a comforting, hearty texture to the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Slow Cooker Chicken and Dumplings Recipe
- Slow cooker: Essential for cooking chicken slowly, making it tender and flavorful.
- Cutting board: Needed for cutting biscuit dough into small pieces.
- Knife: Used to cut the biscuit dough and shred the chicken.
- Measuring cups: Ensures accurate measurement of broth and seasonings.
- Mixing spoon: Helps stir ingredients together and mix in the biscuit dough.
Slow Cooker Chicken and Dumplings
A comforting and easy slow cooker recipe for chicken and dumplings.
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Ingredients:
Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 2 cups Chicken broth
- 1 can Cream of chicken soup 10.5 oz
- 1 cup Frozen mixed vegetables
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Dumplings
- 1 can Refrigerated biscuit dough 16.3 oz
Instructions:
- Place chicken breasts in the slow cooker.
- Add chicken broth, cream of chicken soup, frozen mixed vegetables, garlic powder, onion powder, salt, and black pepper.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
- About 30 minutes before serving, shred the chicken in the slow cooker.
- Cut biscuit dough into small pieces and add to the slow cooker. Stir gently.
- Cover and cook on high for an additional 30 minutes or until the dough is cooked through.
Notes:
For extra flavor, add a bay leaf while cooking and remove before serving.
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gCholesterol: 60mgSodium: 1200mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the chicken mixture as directed.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Shred the chicken and let it cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat in the slow cooker on low for 1-2 hours.
- Add biscuit dough pieces and cook on high for 30 minutes.
Freezing Instructions
- Prepare the chicken mixture as directed.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Shred the chicken and let it cool completely.
- Transfer to a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
- Reheat in the slow cooker on low for 1-2 hours.
- Add biscuit dough pieces and cook on high for 30 minutes.
Using refrigerated biscuit dough instead of traditional dumplings cuts down on prep time and adds a unique texture to the dish.
Frequently Asked Questions
FAQ:
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra flavor.
How do I know when the dumplings are done?
They should be fluffy and cooked through, not doughy.
Can I add other vegetables?
Absolutely, feel free to add your favorites like peas or carrots.
Do I need to pre-cook the chicken?
No, the slow cooker will cook the chicken thoroughly.
Can I make this recipe gluten-free?
Yes, use gluten-free biscuit dough and soup.
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