Why You’ll Love this Slow Cooker Chicken and Dumplings Recipe
If you’re looking for a comforting meal that practically cooks itself, you’ll love this Slow Cooker Chicken and Dumplings recipe. It’s my go-to on busy days or when I just want to relax.
The flavors meld beautifully while it simmers away, filling your home with an irresistible aroma. I adore how simple it is—just toss everything in the slow cooker, and let it do the magic.
Plus, the dumplings turn out fluffy and perfect every time. This dish brings warmth and nostalgia, making it a favorite for family gatherings or cozy nights in.
You’ll find comfort in every bite!
Ingredients of Slow Cooker Chicken and Dumplings
When it comes to comfort food, few dishes can compete with Slow Cooker Chicken and Dumplings. It’s a meal that warms both the belly and the soul, perfect for chilly evenings or when you need a little extra love in your life.
The best part? You don’t have to be a culinary whiz to whip this up. Just gather your ingredients, toss them into your slow cooker, and let the magic happen. Trust me, your future self will thank you when the house smells like a cozy kitchen and your dinner is practically ready!
Here’s what you need to make this delightful dish:
- 1 lb boneless skinless chicken thighs, frozen
- 1 (10 3/4 ounce) can cream of chicken soup (low-sodium if available)
- 1 (10 3/4 ounce) can cream of mushroom soup (low-sodium if available)
- 1 (15 ounce) can fat-free chicken broth (low-sodium if available)
- 1 onion, finely diced
- 1 tablespoon minced garlic
- Salt, to taste
- Fresh ground black pepper, to taste
- 10 ounces frozen mixed vegetables
- 1 (10 ounce) can refrigerated biscuit dough (Pillsbury Grands Buttermilk preferred)
Now, let’s chat about some ingredient considerations. While the recipe calls for frozen chicken thighs, you could use fresh if you have them on hand—just adjust the cooking time accordingly.
And if you’re watching your sodium intake, opting for low-sodium versions of the soups and broth is a smart choice. I mean, who doesn’t love a little control over their salt levels, right?
Plus, feel free to mix up the veggies. Got some leftover carrots or peas? Toss those in! Cooking should be fun and a little flexible, after all.
How to Make Slow Cooker Chicken and Dumplings
Now, let’s explore the delightful process of making Slow Cooker Chicken and Dumplings. First things first, grab that 1 lb of frozen boneless skinless chicken thighs—yes, frozen; we’re keeping it simple here. No need to thaw, just toss them right into your slow cooker.
Next, open up those cans of creamy goodness. You’ll want to add 1 (10 3/4 ounce) can of cream of chicken soup and 1 (10 3/4 ounce) can of cream of mushroom soup. And if you’re lucky enough to find low-sodium versions, go for it. Who doesn’t want to feel like a health-conscious chef?
Now, let’s amp up the flavor. Pour in 1 (15 ounce) can of fat-free chicken broth—again, low-sodium if you’re watching that salt. Then, grab 1 finely diced onion and 1 tablespoon of minced garlic. This combo is like the dynamic duo of flavor; they’ll make your kitchen smell absolutely heavenly.
Sprinkle in some salt and fresh ground black pepper to taste, then add in 10 ounces of frozen mixed vegetables. If you’re feeling adventurous, throw in any leftover veggies you have lying around. Cooking is all about creativity, right?
Once everything is in the pot, give it a gentle stir (you’re not making a smoothie here), and add enough water to almost cover all those delicious ingredients. Now, pop the lid on your slow cooker and set it to cook for 4 hours on high or 8 hours on low.
When the cooking time is up, fish out the chicken, shred it with two forks (don’t worry if it gets a little messy; that’s part of the fun), and return it to the pot. If the sauce looks a bit thin, don’t panic. Just mix 1 tablespoon of flour with 2 tablespoons of cold water and stir it in.
Crank the heat up to high while you prepare the biscuits. Speaking of biscuits, roll out your 1 (10 ounce) can of refrigerated biscuit dough until it’s about 3 inches in diameter, then cut each biscuit into 9 pieces. Layer those biscuit pieces over the stew and let it cook for another hour on high.
Trust me, when it’s all done, you’ll have a cozy, comforting meal that feels like a warm hug on a chilly evening.
Slow Cooker Chicken and Dumplings Substitutions & Variations
As you savor your Slow Cooker Chicken and Dumplings, you might wonder about ways to tweak the recipe to suit your taste or what you have on hand.
You can swap chicken thighs for breasts if you prefer leaner meat, or even use turkey. For a vegetarian version, replace the chicken with hearty veggies like mushrooms and potatoes.
Instead of cream soups, try using a homemade roux for a fresh flavor. You can also play with spice levels by adding herbs like thyme or rosemary.
Experimenting with different biscuit doughs, like whole wheat or gluten-free, can also create exciting variations!
What to Serve with Slow Cooker Chicken and Dumplings
Wondering what to pair with your Slow Cooker Chicken and Dumplings? I love serving a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette. The freshness balances the hearty dish beautifully.
If you’re craving something warm, roasted vegetables like carrots and Brussels sprouts make a great choice too. I sometimes whip up a batch of cornbread for a comforting touch.
For drinks, a crisp white wine or sparkling water with lemon adds an invigorating zing. These sides complement the creamy flavors of the chicken and dumplings, making for a comforting and satisfying meal. Enjoy!
Additional Tips & Notes
To elevate your Slow Cooker Chicken and Dumplings, consider adding a dash of your favorite herbs or spices for an extra layer of flavor.
I love adding thyme or rosemary, which really complements the chicken. If you prefer a bit of heat, try a sprinkle of red pepper flakes.
Don’t forget to taste and adjust the seasoning as it cooks. For a creamier texture, you can mix in a splash of heavy cream or a bit of sour cream before serving.
Finally, if you have leftovers, they freeze well—just store them in an airtight container for up to three months.
Enjoy!