Description
This comforting Slow Cooker Chicken and Dumplings recipe features tender chicken thighs simmered with a medley of vegetables in a creamy broth, topped with cheesy, chive-studded biscuits cooked right in the slow cooker for a hearty, homey meal that’s perfect for any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 4 garlic cloves, minced
- 3 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large yellow onion, sliced
Soup and Broth
- 2 (10.5-oz.) cans cream of chicken soup
- 2 (10.5-oz.) cans cream of mushroom soup
- 2 cups chicken broth
Protein
- 1 1/2 lb. boneless skinless chicken thighs
Add-ins
- 1 cup frozen peas
Dumplings and Toppings
- 1 (6-oz.) can buttermilk biscuits
- 1 cup white cheddar cheese (about 4 oz.)
- 2 Tbsp. minced fresh chives
- Chopped parsley, for serving
Instructions
- Prepare the Base: Sprinkle the minced garlic, sliced celery, carrots, and onion into the slow cooker. Add the cream of chicken soup, cream of mushroom soup, and chicken broth; whisk gently to combine everything evenly. Place the boneless skinless chicken thighs on top of the mixture. Cover and cook on the high setting for 2 hours.
- Shred the Chicken: After cooking, carefully remove the chicken thighs from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir in the frozen peas, mixing well to combine all the ingredients.
- Prepare and Add Biscuits: Lay the buttermilk biscuits on a clean surface. Sprinkle white cheddar cheese and minced fresh chives evenly over the top of each biscuit, pressing the toppings gently into the dough to help them adhere. Cut each biscuit into fourths. Arrange the biscuit pieces over the chicken and vegetable mixture in the slow cooker, distributing them evenly to form a layer on top.
- Cook and Serve: Cover the slow cooker again and cook for an additional 20 to 30 minutes, or until the biscuits are fully cooked through and golden on the bottom. Once done, serve the chicken and dumplings hot, garnished with chopped parsley for a fresh finish.
Notes
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs ensure more tenderness and flavor.
- If you like your dumplings thicker, consider adding an extra can of biscuits or cooking for a few more minutes to ensure doneness.
- For a lower sodium version, use reduced-sodium soups and broth.
- Feel free to add other vegetables such as corn or green beans to customize the dish.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or microwave.
