Slow Cooker Chicken and Dumplings
A comforting dish that combines tender chicken, hearty vegetables, and fluffy dumplings, simmered in a rich broth. Perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Total Time: 405 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas
- 1 package (16 oz) refrigerated biscuit dough
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the chicken: Place chicken in the slow cooker and season with salt, pepper, thyme, and garlic powder.
- Add the vegetables: Pour in the chicken broth, followed by the chopped carrots, celery, diced onion, and cream of chicken soup. Stir to combine all ingredients well.
- Cook slowly: Cover and cook on low for 6-7 hours, or until the chicken is cooked through and the vegetables are tender.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker, shred it with two forks, and return the shredded chicken to the pot.
- Add the dumplings: Cut the biscuit dough into quarters and gently stir the dumpling pieces into the slow cooker.
- Finish cooking: Cook on high for an additional 30 minutes, or until the dumplings are fluffy and cooked through.
- Add frozen peas: Just before serving, stir in the frozen peas and cook for another 5 minutes until heated through. Serve warm.
Notes
Ensure chicken is tender but not dry. Adjust thickness by removing the lid during the last 30 minutes if needed.
Find it online: https://www.chickenmint.com/slow-cooker-chicken-and-dumplings/