Homestyle Slow Cooker Chicken and Dumplings (Print Version)
Tender chicken, fluffy dumplings, and a creamy broth. This easy slow cooker chicken and dumplings recipe is pure comfort food. Get your fix!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 3-8 Hours minutes
Total Time: 18 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken thighs
02 -
4 cups low-sodium chicken broth
03 -
1 (10.5 oz) can cream of chicken soup
04 -
1 (16.3 oz) can refrigerated biscuit dough (like Pillsbury Grands)
→ Flavor Boosters
05 -
1 large yellow onion, chopped
06 -
2 carrots, peeled and chopped
07 -
2 celery stalks, chopped
08 -
1 tsp poultry seasoning
09 -
1/2 tsp dried thyme
10 -
Salt and black pepper to taste
11 -
1 tbsp olive oil (for searing, optional)
→ Finishing Touches
12 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
First, I usually give my chicken thighs a quick pat dry. Then, I roughly chop the onion, carrots, and celery. No need for perfection here, hon, they're just going to melt into the sauce. This step always makes my kitchen smell like a proper home-cooked meal is about to happen, which is a lovely start to any cooking adventure.
02 -
This is where I build a little extra flavor. In a skillet, I'll add a touch of olive oil and sear the chicken thighs for about 2-3 minutes per side until they're lightly golden. It’s not about cooking them through, just getting that beautiful crust. Honestly, I used to skip this, but it makes such a difference in the final taste, adding a depth you just can't get otherwise.
03 -
Now for the easy part! Dump the seared chicken into your slow cooker. Add the chopped onion, carrots, and celery. Pour in the chicken broth and the can of cream of chicken soup. Sprinkle in the poultry seasoning, dried thyme, a good pinch of salt, and a generous crack of black pepper. Give it a gentle stir to combine everything. This is where the magic really starts!
04 -
Pop the lid on your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. I usually go for low; it makes the chicken incredibly tender and the flavors really have time to meld. Resist the urge to peek too much, I know it's hard when your kitchen starts smelling so good, but trust the process!
05 -
About 30-45 minutes before serving, tear or cut your refrigerated biscuit dough into 1-inch pieces. Open the lid of your slow cooker and drop these little clouds right on top of the simmering stew. Don't stir them in! Just let them sit on top. Replace the lid and let them cook until they're puffed up and cooked through. They’ll steam beautifully in that rich broth.
06 -
Once the dumplings are cooked, remove them gently. Take out the chicken and shred it using two forks – it should just fall apart! Stir the shredded chicken back into the sauce. Give it a taste and adjust any seasonings if needed. Ladle this comforting goodness into bowls and garnish with fresh parsley. That first spoonful? Pure bliss!
# Notes:
01 -
Always taste and adjust seasoning at the end; everyone's salt preference is different!
02 -
For meal prep, store the dumplings separately if you can, they hold up better that way.
03 -
If you're out of biscuit dough, a simple drop dumpling made from flour and milk can work in a pinch.
04 -
A squeeze of fresh lemon juice at the end brightens all the rich flavors, trust me on this one!
# Tools You'll Need:
01 -
Slow cooker (6-quart or larger)
02 -
large skillet (optional
03 -
for searing)
04 -
cutting board
05 -
sharp knife
06 -
two forks
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 40-50g
Protein: 30-40g