Slow Cooker Chicken and Dumplings

This slow cooker recipe provides a hands-off way to prepare a hearty meal for the whole family. It combines tender chicken with fluffy biscuit dumplings in a rich, creamy sauce.

List of ingredients

• 1 1/2-2 pounds boneless skinless chicken breasts or thighs – provides the main protein.
• 1 medium onion, chopped – adds a savory depth to the base.
• 2 Tablespoons butter – enhances the richness and flavor of the sauce.
• 2 teaspoons dried parsley – adds a touch of herbal color and mild flavor.
• 1/2 teaspoon seasoned salt – provides a balanced salty foundation.
• 1/4 teaspoon poultry seasoning – gives the dish a classic roast chicken taste.
• 1/4 teaspoon garlic powder – adds a subtle pungent aroma and depth.
• 2 cups chicken broth – creates the essential liquid base for the gravy.
• 2 cans or boxes cream of chicken soup – thickens the sauce into a creamy consistency.
• 8-10 canned regular size buttermilk biscuits – used to create the soft dumplings.

step-by-step instructions

1. Prepare the base: Place the chicken in the bottom of the slow cooker, along with the chopped onion and 2 Tablespoons of butter. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder over the ingredients.
2. Combine liquids: Add the chicken broth and cream of chicken soup to the crockpot. Stir all the ingredients together thoroughly to ensure the chicken is well-coated in the seasoning and soup.
3. Initial cook: Place the lid on top and cook over low heat for 6 hours, or over high heat for 4 hours.
4. Shred the chicken: Remove the lid and stir the mixture with a spoon or fork. Break the chicken apart into smaller, bite-sized chunks.
5. Add dumplings: Chop the buttermilk biscuits into quarters. Add the pieces to the crockpot and push the dough down slightly so they can absorb the gravy as they cook.
6. Final cook: Replace the lid and continue cooking for 1-2 more hours over high heat until the biscuits are cooked through and begin to turn golden brown.

Practical Cooking Tips

Selecting the Right Biscuits

Use regular size buttermilk biscuits for the best results. Avoid using flaky biscuits or the large ‘Grands’ style, as they may not cook through properly or may become too airy. If you only have the larger biscuits, cut them into much smaller pieces and reduce the total number of biscuits used.

Preventing Overcooked Chicken

While thighs are more forgiving, chicken breasts can dry out if cooked too long. Stick closely to the recommended timing for the initial phase. If you notice the chicken is shredding too easily into mush, reduce the cooking time by 30 minutes next time.

Adjusting the Gravy Thickness

If the sauce appears too thick after shredding the chicken, stir in an extra 1/4 cup of chicken broth before adding the biscuits. This ensures there is enough liquid for the dumplings to absorb without drying out the rest of the stew.

Ensuring Even Dumpling Cooking

Push the biscuit quarters down into the liquid rather than letting them sit entirely on top. This ensures the bottom of the dumpling cooks in the gravy while the top steams, resulting in a more consistent texture throughout.

Ingredient Substitutions

Swapping Chicken Breasts for Thighs

You can use either boneless skinless breasts or thighs. Thighs generally provide a richer flavor and remain more moist during the long slow-cooking process. Breasts offer a leaner option and are easier to shred into fine pieces.

Alternative Thickeners for the Sauce

If you prefer not to use canned soup, you can create a roux with butter and flour. Mix 3 tablespoons of melted butter with 3 tablespoons of flour, then whisk it into the broth. Add a splash of heavy cream at the end for the same richness as the soup.

Replacing Seasoned Salt

If you do not have seasoned salt, use standard table salt and a pinch of black pepper. You may need to slightly increase the amount of garlic powder or poultry seasoning to compensate for the lost flavor profile of the blend.

Using Fresh Garlic Instead of Powder

Fresh minced garlic provides a sharper flavor than powder. Use 2 to 3 cloves of minced garlic in place of the 1/4 teaspoon of garlic powder. Add it at the start with the chopped onions for the best flavor integration.

Recipe Variations

Adding Mixed Frozen Vegetables

To increase the nutritional value, stir in a small bag of frozen peas and carrots. Add these to the crockpot immediately after shredding the chicken and before adding the biscuit dough. The vegetables will steam perfectly during the final hour of cooking.

Incorporating Fresh Herbs

While dried parsley is used in the base, adding fresh parsley or thyme at the end improves the flavor. Stir in 2 tablespoons of chopped fresh herbs just before serving to provide a bright, fresh contrast to the rich gravy.

Adding Shredded Root Vegetables

Finely shredded carrots and celery can be added at the beginning of the process. These vegetables melt into the sauce, adding natural sweetness and a traditional mirepoix base to the chicken and dumplings.

Making the Dish Extra Cheesy

For a cheesier version, stir in a half cup of shredded sharp cheddar cheese after the biscuits have finished cooking. Stir gently to avoid breaking the dumplings, allowing the cheese to melt into the creamy gravy.

Serving Suggestions

Pairing with Steamed Green Beans

The richness of the creamy chicken and dumplings pairs well with a crisp, bright vegetable. Steamed green beans with a squeeze of lemon juice provide a refreshing balance to the heavy sauce.

Serving with a Fresh Side Salad

A simple garden salad with a vinaigrette dressing helps cut through the density of the meal. Use mixed greens, cucumbers, and radishes to add a crunchy texture and acidic notes that complement the dish.

Garnishing for Presentation

Sprinkle a bit of freshly cracked black pepper and chopped chives on top of each bowl. This adds a professional look and a subtle onion flavor that enhances the overall taste profile.

Pairing with Warm Cornbread

Serve this meal with a side of warm, honey-glazed cornbread. The sweetness of the cornbread complements the savory poultry seasoning and the salty buttermilk biscuits.

Storage and Reheating Advice

Refrigerating Leftovers

Store any remaining chicken and dumplings in an airtight container in the refrigerator. This dish stays fresh and safe to eat for up to three days. Ensure the container is completely sealed to prevent the biscuits from drying out.

Freezing the Mixture

While the chicken and gravy freeze well, the biscuits may lose their texture upon thawing. If you plan to freeze the meal, consider freezing only the chicken mixture and adding fresh dumplings when you are ready to reheat and serve.

Reheating in the Microwave

Place a portion of the dish in a microwave-safe bowl and add a tablespoon of water or chicken broth. Cover with a damp paper towel and heat in 1-minute intervals, stirring in between, until heated through.

Reheating on the Stovetop

Transfer the leftovers to a saucepan over medium-low heat. Add a small amount of chicken broth to loosen the gravy, as it will thicken significantly in the fridge. Stir gently to avoid breaking the dumplings.

Make-Ahead Strategies

Preparing the Base the Day Before

You can combine the chicken, onions, butter, and seasonings in the slow cooker insert the night before. Cover it and keep it in the refrigerator, then simply start the slow cooker in the morning.

Pre-cutting the Biscuit Dough

To save time in the afternoon, you can pre-cut the biscuits into quarters and store them in a sealed container in the fridge. This allows you to simply dump them into the pot once the chicken is shredded.

Managing Timing for Dinner

If you need the meal ready earlier, use the high heat setting for the initial 4 hours. Remember that the dumplings still require 1-2 hours of cooking time, so plan your schedule accordingly to ensure they aren’t doughy.

Troubleshooting Common Issues

Fixing Doughy Biscuits

If the dumplings are still doughy in the center, they need more time. Replace the lid and cook on high for another 30 minutes. Avoid lifting the lid too often, as this lets out the steam necessary to cook the dough.

Correcting a Too-Thin Sauce

If the gravy is too watery, you can stir in a small amount of cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 teaspoon of cold water, stir it into the pot, and cook on high for 15 minutes.

Dealing with Over-Salty Gravy

If the seasoned salt made the dish too salty, add a splash of heavy cream or a tablespoon of lemon juice. The fat in the cream or the acid in the lemon helps neutralize the saltiness of the sauce.

Avoiding Burnt Bottoms

Ensure your slow cooker is filled to at least halfway with ingredients to prevent the bottom from scorching. If you are using a very small crockpot, you may need to add an extra half cup of chicken broth.

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken breasts or thighs. Be aware that this will increase the initial cooking time by approximately 1 to 2 hours in the slow cooker to ensure the meat reaches a safe internal temperature.

Can I make this in an Instant Pot?

Yes. Add all ingredients except the biscuits and cook on manual high pressure for five minutes. Release the pressure naturally, then add the chopped biscuits on top and cook on the sauté function or pressure cook for a short time until the biscuits are set.

What is the best brand of cream of chicken soup?

Many prefer organic options that come in boxes rather than cans, as they often have cleaner ingredient lists. Any standard cream of chicken soup will work to provide the necessary thickness and flavor.

How do I know when the dumplings are done?

The dumplings are ready when they are fluffy and have a slight golden color on the top. If you poke one with a toothpick and the dough sticks to it, they need more cooking time.

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