Slow Cooker Chicken and Dumplings
Warm, comforting, and irresistibly hearty, this Slow Cooker Chicken and Dumplings recipe is the ultimate one-pot meal perfect for busy weeknights or cozy weekends. Tender chicken breasts are slow-cooked to perfection alongside a medley of fresh vegetables like carrots, celery, and peas in a savory, creamy broth infused with garlic and aromatic thyme. Just before serving, fluffy, golden biscuit dumplings are added on top, making each bite a delightful mix of creamy, savory filling and pillowy perfection. With minimal prep time and the magic of a slow cooker, this family-friendly dish brings classic comfort food to your table with ease. Top it off with a sprinkle of fresh parsley for a touch of freshness and serve hot for a meal that’s as satisfying as it is simple. Keywords: slow cooker chicken and dumplings, easy chicken recipes, comfort food, one-pot meals, hearty slow cooker recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Carrots, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 4 cups Chicken broth
- 1 can Cream of chicken soup
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 tube Refrigerated biscuit dough
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Add the diced carrots, celery, peas, onion, and minced garlic on top of the chicken.
Pour the chicken broth and cream of chicken soup over the ingredients in the slow cooker.
Sprinkle in the salt, black pepper, and dried thyme. Stir gently to combine, leaving the chicken breasts intact.
Cover the slow cooker and cook on low heat for 6 hours or until the chicken is tender and easily shredded.
Approximately 30 minutes before serving, carefully remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir.
Cut the refrigerated biscuit dough into small pieces (about 1-inch in size) and drop them into the slow cooker on top of the mixture.
Cover the slow cooker and continue cooking on high heat for an additional 30 minutes, or until the biscuit pieces are cooked through and fluffy.
Give the mixture a gentle stir to combine the dumplings with the chicken and vegetables.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.6 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
