Slow Cooker Chicken and Dumplings Recipe

Slow Cooker Chicken and Dumplings Recipe
Introducing a comforting and hearty dish that will warm your soul using our Slow Cooker Chicken and Dumplings Recipe. This timeless recipe combines tender chicken, aromatic vegetables, and fluffy dumplings in a rich and creamy broth. The best part? It’s effortlessly prepared in your trusty slow cooker, allowing the flavors to meld together and the chicken to become irresistibly tender. As the slow cooker works its magic, your kitchen will be filled with mouthwatering aromas, building anticipation for the delicious meal to come. Whether you’re seeking a satisfying weeknight dinner or a crowd-pleasing comfort food for a gathering, this Slow Cooker Chicken and Dumplings recipe is sure to impress. Get ready to savor every spoonful of this classic dish that brings warmth and comfort with every bite.

Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups (950ml) chicken broth
  • 1 onion, finely chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (240g) frozen peas
  • 1 package refrigerated biscuits (8 biscuits)

Instructions:

  1. Place the chicken, chicken broth, onion, carrots, celery, garlic, thyme, parsley, bay leaf, salt, and pepper in the slow cooker. Stir well to combine.
  2. Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is tender and cooked through.
  3. In a separate bowl, whisk together the milk, heavy cream, and flour until smooth.
  4. Remove the bay leaf from the slow cooker and stir in the milk mixture. Add the frozen peas. Cover and cook on high heat for an additional 30 minutes, until the sauce thickens slightly.
  5. While the sauce is thickening, preheat the oven according to the instructions on the refrigerated biscuit package.
  6. Open the refrigerated biscuit package and separate the biscuits. Place them on a baking sheet and bake according to the package instructions, until they are golden brown.
  7. Once the biscuits are baked, remove them from the oven and let them cool slightly. Then, using a knife, cut each biscuit into quarters.
  8. To serve, ladle the chicken and sauce into bowls and top with the biscuit quarters. Serve hot and enjoy!
See also  Slow Cooker Chicken Cacciatore

Note: If you prefer a thicker sauce, you can mix an additional 2 tablespoons of flour with 1/4 cup of water until smooth and stir it into the slow cooker during step 4. Adjust the seasoning with salt and pepper according to your taste.

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