Slow-Cooker Chicken and Dumplings
Slow-Cooker Chicken and Dumplings combines comfort food elements in a beautiful blend that warms your heart and fills your home with an irresistible aroma. This classic dish features tender chicken simmered in a creamy broth, accompanied by fluffy dumplings that soak up the delightful flavors. The ease of using a slow cooker allows you to set it and forget it while you go about your day, making it a perfect meal for a busy weeknight or a cozy Sunday dinner. Readers will love how straightforward this recipe is while still delivering a robust taste that feels like a warm hug in a bowl.
Why You’ll Love This Recipe
- Effortless preparation with only a few simple steps needed.
- Rich and comforting flavors, perfect for chilly evenings.
- The slow-cooked chicken is incredibly tender and easy to shred.
- Fluffy dumplings provide a satisfying texture that complements the soup.
- Perfect for feeding a crowd or enjoying leftovers throughout the week.
- Freezable for future meals, saving you time and effort later.
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts
- 2 tablespoons (30 g) butter
- 2 cans (10.5 oz or 298 g each) condensed cream of chicken soup
- 1 can (14 oz or 414 ml) chicken broth
- 1 medium white onion, diced
- 4 large flaky refrigerator biscuits (about 10 oz or 280 g total)
Ingredient Notes
- Chicken: For a richer flavor, consider using bone-in, skin-on chicken breasts or thighs, just remove the bones before serving.
- Cream of Chicken Soup: Substitute with mushroom soup if you prefer a different flavor.
- Biscuits: Refrigerated biscuit dough is essential for the traditional dumpling texture. Feel free to try buttermilk biscuits for a tangy twist.
Kitchen Tools Needed
- Slow cooker (crockpot)
- Cutting board
- Sharp knife
- Measuring spoons
- Serving spoon
Step-by-Step Instructions
- Begin by placing the thawed chicken breasts at the bottom of the slow cooker.
- Add the butter on top of the chicken.
- Pour in both cans of cream of chicken soup, followed by the chicken broth.
- Add the diced onion and gently stir to combine.
- Cover the slow cooker and cook on high for 4 to 6 hours or on low for 8 hours, until the chicken is fully cooked and tender.
- Once the chicken is done, take each biscuit and cut it into nine small pieces.
- Add the biscuit pieces to the slow cooker, stirring gently, and cover to cook for an additional 30 minutes to 1 hour until the biscuits are fully cooked and fluffy.
- Finally, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything to combine well before serving hot.
Cooking Tips
- For more flavor, season the chicken with salt and pepper before adding the other ingredients.
- Experiment with adding vegetables like carrots or peas during the last hour of cooking.
- Ensure your chicken is fully thawed before cooking to achieve the best texture.
- If you find the soup too thick, you can thin it out with a little extra chicken broth.
Variations
- Herb Chicken and Dumplings: Add fresh or dried herbs like thyme or rosemary for a fragrant twist.
- Cheesy Version: Incorporate shredded cheddar cheese into the dumpling mix for a cheesy flavor.
- Vegetable Blend: Introduce frozen mixed vegetables for added nutrition and color.
- Spicy Chicken Dumplings: Spice it up with a dash of hot sauce or red pepper flakes for a kick.
Serving Suggestions
Serve this dish hot in deep bowls, garnished with freshly chopped parsley or chives for a pop of color. Pair it alongside crusty artisan bread or a simple side salad to complement the meal.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating Tips
To reheat, place the chicken and dumplings in a saucepan over medium heat, adding a splash of chicken broth to loosen if needed. Stir occasionally until warmed through. They can also be reheated in the microwave in 30-second intervals, stirring in between.
Nutrition Estimate
Approximately 350 calories per serving;
- Protein: 23 g
- Carbohydrates: 30 g
- Fat: 15 g
Recipe Summary Card
- Prep Time: 15 minutes
- Cook Time: 6 hours (high) / 8 hours (low)
- Total Time: 6 hours 15 minutes
- Servings: 6
- Cuisine: American
- Course: Main Course
- Calories: 350
Frequently Asked Questions
-
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but cooking times may need adjustment as the chicken will take longer to cook through. -
Can I make this gluten-free?
Absolutely! Use gluten-free biscuits and ensure your broth and soup are certified gluten-free. -
What should I serve with chicken and dumplings?
A light salad or crusty bread pairs perfectly with this dish to complement the creamy flavors. -
Is it possible to double the recipe?
Yes, you can double the ingredients, but ensure your slow cooker is large enough to accommodate the increased volume. -
Can I freeze chicken and dumplings?
Yes, you can freeze leftovers; just be aware that the texture of the biscuits may change after freezing and reheating.
Conclusion
There’s nothing quite like a warm bowl of chicken and dumplings, especially when it’s made effortlessly in the slow cooker. This recipe promises tender chicken enveloped in a velvety broth and delightful dumplings, creating a satisfying meal for any occasion. Enjoy this comforting dish with your loved ones and share the joy of homemade goodness. Happy cooking!
Slow-Cooker Chicken and Dumplings
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts For a richer flavor, consider using bone-in, skin-on chicken breasts or thighs.
- 2 tablespoons butter
- 2 cans (10.5 oz) condensed cream of chicken soup Substitute with mushroom soup if you prefer a different flavor.
- 1 can (14 oz) chicken broth
- 1 medium white onion, diced
- 4 large flaky refrigerator biscuits Refrigerated biscuit dough is essential for the traditional dumpling texture.
Instructions
Preparation
- Place the thawed chicken breasts at the bottom of the slow cooker.
- Add the butter on top of the chicken.
- Pour in both cans of cream of chicken soup, followed by the chicken broth.
- Add the diced onion and gently stir to combine.
- Cover the slow cooker and cook on high for 4 to 6 hours or on low for 8 hours, until the chicken is fully cooked and tender.
- Once the chicken is done, take each biscuit and cut it into nine small pieces.
- Add the biscuit pieces to the slow cooker, stirring gently, and cover to cook for an additional 30 minutes to 1 hour until the biscuits are fully cooked and fluffy.
- Finally, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything to combine well before serving hot.
