Comforting Chicken and Dumplings Made Easy in a Slow Cooker
This easy slow cooker chicken and dumplings recipe is a family favorite, perfect for busy weeknights.
Equipment
- - Slow Cooker
Ingredients
For the Chicken and Broth
- 2 lb Chicken Breasts Chicken thighs can be swapped in for more moisture.
- 21 oz Cream of Chicken Soup Two cans of condensed soup work as an alternative.
- 3 cups Water Adjust quantity based on desired thickness.
For the Vegetables
- 1 large Carrot Cut into 1-inch chunks.
- 2 ribs Celery Diced into 1/2-inch pieces.
- 1 yellow Onion Diced into 1/2-inch pieces.
- 5 cloves Garlic Minced for even distribution.
- 1 cup Frozen Peas Add at the end to keep them vibrant.
For the Seasoning
- 4 sprigs Thyme Fresh thyme is preferred.
For the Dumplings
- 1 can Refrigerated Biscuits Cut into halves for optimal spacing.
Instructions
Preparation
- Start by dicing the onion, carrot, and celery into uniform pieces; mince the garlic. Season the chicken on all sides with salt and pepper.
- Add the diced onions, carrots, minced garlic, and thyme to the slow cooker. Gently place the seasoned chicken on top of the vegetables.
- Pour the cream of chicken soup and water over the chicken, covering most of it.
- Cover and cook on High for about 2 hours or until the chicken reaches an internal temperature of 165°F.
- Once done, remove the thyme sprigs and shred the chicken right in the cooker. Add in the frozen peas and diced celery.
- Cut the refrigerated biscuits in half and arrange them on top of the mixture in the slow cooker.
- Cover the slow cooker again and cook on High for 30 minutes. Stir gently and continue cooking for another 2.5 hours.
Notes
Serve garnished with fresh parsley for an added touch of color. Adjust the broth consistency as needed.