Homestyle Slow Cooker Chicken and Dumplings (Print Version)

Hearty slow cooker chicken and dumplings, a simple, comforting meal for busy weeknights. Tender chicken and fluffy dumplings, so easy to make.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Main Stew Components

01 - 2 lbs boneless, skinless chicken thighs
02 - 1 (10.5 oz) can cream of chicken soup
03 - 4 cups low-sodium chicken broth

→ Flavor Foundations

04 - 1 cup chopped carrots (about 2 medium)
05 - 1 cup chopped celery (about 2 stalks)
06 - 1 medium yellow onion, chopped
07 - 4 cloves garlic, minced
08 - 1 tsp dried thyme
09 - 1/2 tsp dried rosemary
10 - 1/2 tsp dried sage
11 - Salt and freshly ground black pepper, to taste

→ Dumpling Essentials

12 - 1 (16.3 oz) can refrigerated biscuit dough (like Pillsbury Grands!)

→ Finishing Touches

13 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - Okay, first things first, grab your slow cooker. I usually give my chicken thighs a quick pat dry, then season them a little with salt and pepper. You don't have to sear them, but sometimes I do if I'm feeling fancy—it adds a little extra depth. Then, in they go! Scatter your chopped carrots, celery, and onion around the chicken. I love seeing all those vibrant colors in the pot, a good sign of deliciousness to come.
02 - Next, in a separate bowl, whisk together the cream of chicken soup, chicken broth, minced garlic, and your dried herbs. Give it a good stir until it's all smooth and happy. This is where the magic really starts to happen, building that creamy, savory sauce. Pour this mixture over the chicken and veggies in the slow cooker. Make sure everything is mostly submerged. Don't worry if it looks a little... soupy right now, it'll thicken up, promise!
03 - Now, pop that lid on and let your slow cooker do its thing. Cook on low for 6-7 hours or on high for 3-4 hours. Seriously, resist the urge to peek! Every time you lift the lid, you let out precious heat and steam, which slows down the cooking process, especially for those future dumplings. Your kitchen will start smelling absolutely divine, a true testament to the slow cooker's power!
04 - Once the cooking time is up and the chicken is falling-apart tender, carefully remove it from the slow cooker. You can use two forks to shred the chicken right there on a cutting board. It should be super easy, practically melting. Sometimes I leave a few bigger chunks because I like that hearty bite. Stir the shredded chicken back into the slow cooker. This is also a good time to taste the broth and adjust seasonings if needed. A little more salt? Maybe some black pepper?
05 - This is the fun part! Open your can of refrigerated biscuits and cut each biscuit into quarters. You want nice, bite-sized pieces. Gently drop these biscuit pieces on top of the simmering stew. Try not to overcrowd them too much, they need a little room to puff up. Once they're all in, put the lid back on quickly. The steam is what makes them fluffy, so keep it trapped in there!
06 - Let the dumplings cook for another 20-30 minutes on high, or until they're completely cooked through and beautifully puffy. They should look like little clouds floating on top of the stew. Once they're done, gently stir in your fresh parsley. Give it one last gentle stir, trying not to break up those lovely dumplings. Ladle out big, comforting bowls of your slow cooker chicken and dumplings. It's truly a sight to behold, and the smell? Oh, the smell!

# Notes:

01 - Seriously, don't lift the slow cooker lid too often! The steam is crucial for those dumplings to cook properly and get fluffy.
02 - I learned the hard way that overmixing biscuit dough for dumplings makes them tough. Just a gentle stir is all you need.
03 - A splash of heavy cream or milk at the very end makes the broth extra luscious; I always do this now!

# Equipment Needed:

01 - 6-quart or larger slow cooker
02 - cutting board
03 - sharp knife
04 - whisk
05 - serving ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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