This slow-cooked chicken and dumplings recipe offers a comforting, hearty meal with minimal effort in the kitchen. By utilizing your crockpot, you can achieve tender shredded chicken and perfectly cooked, fluffy dumplings without constant monitoring. It is an ideal solution for busy weeknights when you desire a filling, home-style dinner that brings warmth to your table.
List of ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 16-ounce can refrigerated biscuit dough
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup frozen peas
- ½ cup heavy cream or half-and-half
step-by-step instructions
- Step: Place the boneless, skinless chicken in the crockpot.
- Step: Pour in the chicken broth and cream of chicken soup. Stir to combine.
- Step: Add the chopped carrots, celery, diced onion, salt, black pepper, garlic powder, and dried thyme. Stir again.
- Step: Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds.
- Step: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir.
- Step: Tear the refrigerated biscuit dough into small, bite-sized pieces and drop them into the crockpot. Gently stir to prevent clumping.
- Step: Cover and cook for an additional hour on low, until the dumplings are fluffy and fully cooked.
- Step: If using frozen peas, stir them in during the last 10 minutes of cooking.
- Step: For a creamier consistency, stir in heavy cream or half-and-half before serving.
- Step: Ladle into bowls and serve warm.
Refining the Texture and Flavors
Achieving the Ideal Broth Consistency
If you prefer a thicker gravy rather than a soup-like consistency, you can create a slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water in a small ramekin until smooth, then whisk it into the crockpot broth about thirty minutes before you add the biscuits. This simple step ensures the sauce clings to every bite of chicken and dumpling.
Selecting the Right Cuts of Poultry
While chicken breasts are a standard choice for those seeking a leaner meal, boneless skinless chicken thighs are highly recommended for this specific cooking method. The higher fat content in the thighs prevents them from drying out during the six-hour cooking window, resulting in a more succulent final product that shreds easily.
Practical Serving Recommendations
Pairing with Fresh Contrasting Sides
Since the main dish is rich and creamy, it pairs wonderfully with side dishes that provide brightness or a clean crunch. A simple garden salad featuring crisp lettuce, sliced cucumbers, and a sharp vinaigrette helps balance the heavy, savory notes of the stew. Alternatively, steamed broccoli or roasted green beans add a fresh vegetal element that complements the carrots and celery in the pot.
Enhancing the Bread Experience
Although the dumplings provide starch, serving the dish with an extra side of crusty bread is a popular choice for those who enjoy mopping up every bit of the creamy broth. A rustic sourdough or a warm baguette lightly brushed with olive oil and toasted provides a satisfying textural contrast to the soft, pillowy dumplings.
Managing Storage and Leftover Quality
Handling Short-Term Refrigeration
If you have leftovers, allow the mixture to cool to room temperature before placing it into a shallow, airtight container. It will keep in the refrigerator for up to three days. Note that the dumplings may absorb some of the liquid while sitting in the fridge, so the texture may become slightly softer or more dense upon second use.
Safely Reheating for Future Meals
To reheat, transfer the desired portion to a stovetop saucepan and add a small splash of chicken broth or water. Heat over low flame, stirring occasionally to ensure the bottom does not scorch. The microwave is also an option, but use lower power settings and stir frequently to avoid rubbery dumplings or uneven heating.
Strategies for Freezer Storage
For long-term storage, it is best to freeze the chicken and broth base before adding the dumplings. If you must freeze the entire dish, try to separate the dumplings as much as possible, although they will inevitably soften significantly upon thawing. Freezing in individual portion-controlled bags or containers allows for easier thawing and heating for quick lunches.
Common Queries Addressed
Why did my dumplings fall apart?
The most common cause for disintegrating dumplings is stirring too aggressively after the dough has been added. Once the biscuit pieces are in the pot, only stir once or twice to ensure they are evenly spaced in the liquid, then keep the lid closed as much as possible to allow them to steam properly.
Can I swap the biscuit dough for something else?
Yes, you can substitute the refrigerated biscuit dough with a homemade dumpling batter made from flour, baking powder, salt, and milk. However, ensure the mixture is thick enough to hold its shape when dropped by the spoonful into the hot liquid to prevent it from dissolving into the sauce.
How do I prevent the veggies from becoming mushy?
If you prefer your carrots and celery to maintain a bit of bite, you can opt to chop them into slightly larger chunks or add them to the crockpot halfway through the cooking process. Adding them at the very beginning is standard for a softer, melded texture that makes the broth flavorful and infused with their sweetness.
Is there a way to make this faster?
The six-hour low-heat cycle is essential for breaking down the connective tissue in the chicken, but if you are pressed for time, you can cook on high for three to four hours. Be aware that the higher heat can sometimes cause the bottom of the pot to brown or scorch the broth, so check it more frequently if using this high-heat method.
Print
Slow-Cooked Creamy Chicken and Dumplings
- Total Time: PT430M
- Yield: 6 servings 1x
- Diet: High Protein
Description
This slow cooker chicken and dumplings crockpot recipe is the ultimate comfort food. With tender shredded chicken, fluffy dumplings, and a creamy, flavorful broth, it’s an easy, hands-off meal that’s perfect for any day of the week.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 16-ounce can refrigerated biscuit dough
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup frozen peas
- ½ cup heavy cream or half-and-half
Instructions
- Step: Place the boneless, skinless chicken in the crockpot.
- Step: Pour in the chicken broth and cream of chicken soup. Stir to combine.
- Step: Add the chopped carrots, celery, diced onion, salt, black pepper, garlic powder, and dried thyme. Stir again.
- Step: Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds.
- Step: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir.
- Step: Tear the refrigerated biscuit dough into small, bite-sized pieces and drop them into the crockpot. Gently stir to prevent clumping.
- Step: Cover and cook for an additional hour on low, until the dumplings are fluffy and fully cooked.
- Step: If using frozen peas, stir them in during the last 10 minutes of cooking.
- Step: For a creamier consistency, stir in heavy cream or half-and-half before serving.
- Step: Ladle into bowls and serve warm.
Notes
Leftovers store well in an airtight container. If the broth becomes too thick after refrigeration, add a splash of broth or milk when reheating. For a thicker, gravy-like consistency, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the broth before adding the dumplings.
- Prep Time: PT10M
- Cook Time: PT420M
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg