Print

Creamy Slow Cooker Chicken and Dumplings: Easy Comfort Food

creamy slow cooker chicken and dumplings - featured image
Print Recipe

This creamy slow cooker chicken and dumplings is the ultimate comfort food—tender chicken, velvety broth, and fluffy dumplings, all made with simple ingredients and minimal effort. The slow cooker does almost all the work, making it perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 cans (10.5 oz each) condensed cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands), each biscuit cut into quarters
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Season lightly with salt and pepper.
  2. In a medium bowl, whisk together the cream of chicken soup, chicken broth, whole milk, dried thyme, garlic powder, and onion powder until smooth.
  3. Pour the soup mixture over the chicken. Dot the top with the butter pieces. Do not stir.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
  5. About 30 minutes before the end of cooking, shred the chicken in the slow cooker using two forks. Leave some chunks.
  6. Stir in the frozen mixed vegetables.
  7. 20-25 minutes before serving, gently drop the biscuit quarters into the slow cooker, pushing them down just enough to submerge. Cover and cook on high until the dumplings are puffed and cooked through (a toothpick inserted should come out clean).
  8. Taste the broth and adjust salt and pepper as needed. Garnish with fresh parsley if desired. Ladle into bowls and serve hot.

Notes

Don’t lift the lid during the first 6 hours of cooking. For thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 5 more minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chicken and dumplings, creamy chicken and dumplings, comfort food, easy dinner, chicken recipe, slow cooker recipe

Find it online: https://ariaappetite.com/creamy-slow-cooker-chicken-and-dumplings-easy-comfort-food/