Slow Cooker Chicken and Dumplings

Ingredients

• 3 cups cooked shredded chicken

• 4 cups chicken broth

• 1 can (10.5 oz) cream of chicken soup

• 1 can (16.3 oz) refrigerated biscuit dough

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup diced onion

• 1 teaspoon garlic powder

• 1 teaspoon dried thyme

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• 2 tablespoons butter (optional)

• ½ cup milk or heavy cream (optional, for extra creaminess)

• 1 tablespoon chopped fresh parsley (optional)

Instructions

Step 1: Prepare the vegetables

Dice the carrots, celery, and onion into small, even pieces. This helps them cook evenly and become tender in the slow cooker.

Step 2: Add the ingredients

Place the shredded chicken, carrots, celery, onion, chicken broth, cream of chicken soup, garlic powder, thyme, black pepper, and salt into the slow cooker. Stir well to combine. Add butter if desired.

Step 3: Slow cook the chicken mixture

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the mixture is hot. If using raw chicken instead of cooked chicken, ensure it reaches an internal temperature of 165°F (74°C) before shredding.

Step 4: Prepare the dumplings

About 45–60 minutes before serving, open the refrigerated biscuit dough. Cut each biscuit into small, bite-sized pieces, approximately 1 inch in size.

Step 5: Add the biscuit pieces

Stir the chicken mixture gently. Arrange the biscuit pieces over the hot mixture, spreading them evenly. Push them gently into the liquid so they can cook while remaining mostly covered.

Step 6: Cook until fluffy

Cover the slow cooker and cook on HIGH for approximately 45–60 minutes, until the dumplings are puffed up and cooked through. Avoid lifting the lid frequently, as the escaping steam can slow the cooking process.

Cooking time varies depending on the slow cooker and the size of the biscuit pieces. Check that the centers of the dumplings are fully cooked before serving.

Step 7: Make it creamy

If desired, stir in the milk or heavy cream during the last 10–15 minutes of cooking. Gently stir around the dumplings to avoid breaking them apart. Taste and adjust the seasoning as needed.

Step 8: Serve

Sprinkle with fresh parsley if desired. Serve warm in bowls with plenty of tender chicken, vegetables, fluffy dumplings, and creamy broth.

Tips for the Best Chicken and Dumplings

• For thicker gravy: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the hot mixture before adding the dumplings.

• For the best texture: Add the biscuit dough near the end of cooking rather than at the beginning.

• For extra flavor: Use rotisserie chicken or leftover roasted chicken.

• For softer vegetables: Dice them finely and place them at the bottom of the slow cooker.

• For storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly to 165°F (74°C). Dumplings may absorb liquid during storage, so add a little broth when reheating.

Nutrition Information

Estimated per serving, assuming 8 servings and using the optional butter and cream may increase these values.

• Calories: 350–450

• Protein: 20–28 g

• Carbohydrates: 30–40 g

• Fat: 12–22 g

• Fiber: 2–4 g

• Sugar: 3–6 g

• Sodium: 800–1,300 mg

Nutrition varies depending on the biscuit brand, soup, broth, chicken, and serving size.

Allergen information: This recipe typically contains wheat and milk. Check the labels of the biscuit dough, cream of chicken soup, broth, and other packaged ingredients for additional allergens, including soy.