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Chicken and Dumplings screams comfort food. With this easy Slow Cooker Chicken and Dumplings recipe, you can enjoy it anytime you like.
Why You’ll Love This Recipe!
If there is one food that screams COMFORT FOOD to me it is Chicken & Dumplings. We love it at our house and this slow cooker Chicken & Dumplings makes it so easy to make. Just get it going first thing in the morning and you’ve got a delicious warm dinner waiting for you that night that tastes amazing. The dumplings are the best part and so much better than using canned biscuits.
Ingredients Needed
- Chicken. I use boneless skinless chicken breasts but chicken thighs could also be used.
- Vegetables. Use a combination of peas and carrots. I often use frozen peas and carrots veggies to make this an even easier meal but you can also use fresh. Add in some chopped onion if you like too.
- Soup. You will need chicken broth, cream of chicken soup and cream of celery.
- Seasoning. Use a combination of dried parsley, garlic powder, dried thyme, marjoram and salt and pepper.
- Dumplings. Bisquick which is a pancake and waffle mix (you can use any brand of pancake mix), sour cream (the secret ingredient) and milk.
How to Make Slow Cooker Chicken and Dumplings
- Place chicken, butter and seasoning into crock pot.
- Stir together soups and pour over chicken.
- Cover and cook on low for 5-6 hours or until chicken is tender and easy to shred.
- Shred chicken in the pot and add in frozen vegetables
- Mix together Bisquick, milk and sour cream mixture to form your biscuit dough.
- Drop dumpling by tablespoon on top of chicken mixture
- Cover with lid and cook on high for 1 – 1 1/2 hours until dumpling is cooked through.
Once the biscuits are cooked through it is ready to enjoy! Pure Comfort Food!! I like to garnish my slow cooker chicken and dumplings with chopped chives.
Frequently Asked Questions
Do I need to thicken the gravy?
I have found that no thickening is required. As soon as you break up the dumpling it will start to thicken the gravy perfectly.
How do I know when the dumplings are done?
The easiest and best way is to just take a fork and slightly break one open to check that it is cooked through.
Can I use frozen chicken?
You can use frozen chicken in the crockpot, just make sure the chicken gets up to 165 degrees F.
How long will it keep?
If there are any leftovers, keep them covered in the fridge for up to 3 days. Reheat the chicken and dumplings in the microwave or stovetop.
Tips and Tricks for Perfect Chicken and Dumplings
- Once you have added the dumplings try not to lift the lid too often as that will release the steam and the steam is what makes them light and fluffy.
- Chicken thighs will work great for this recipe, thigh meat is moister and is less likely to dry out if overcooked a bit.
- If you want to freeze it, freeze the cooked mixture before adding the dumplings. Reheat in the slow cooker when ready to serve and then add the dumplings. Just be sure chicken mixture is hot before adding the dumplings or they won’t cook properly.
Pair this with
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Slow Cooker Chicken & Dumplings
Ingredients
- 4 skinless boneless frozen chicken breasts
- 2 Tbsp butter
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1 tsp ground thyme
- 1 tsp marjoram
- salt & pepper
- 1 can chicken broth 10.75 oz
- 1 can cream of chicken 10.75 oz
- 1 can cream of celery 10.75 oz
- 2 cups carrots and peas frozen
Dumplings
- 1 cup Bisquick
- 1/3 cup milk
- 1/4 cup sour cream
Instructions
- Place frozen chicken, butter and seasoning into crock pot.
- Mix together soups and pour over chicken.
- Cover and cook on low for 6 hours or until chicken is tender.
- Shred chicken in the pot and add in frozen vegetables
- Mix together Bisquick milk and sour cream
- Drop dumpling by tablespoon on top of chicken mixture
- Cover and cook on high for 1 – 1 1/2 hours until dumpling is cooked through.
Tips & Notes:
- Once you have added the dumplings try not to lift the lid too often as that will release the steam and the steam is what makes them light and fluffy.
- Chicken thighs will work great for this recipe, thigh meat is moister and is less likely to dry out if overcooked a bit.
- If you want to freeze it, freeze the cooked mixture before adding the dumplings. Reheat in the slow cooker when ready to serve and then add the dumplings. Just be sure chicken mixture is hot before adding the dumplings or they won’t cook properly.
Nutrition Facts:
Susan says
TERRIFIC!
Made this for a dinner party and everyone loved it! Comments were “best
chicken & dumplings I’ve ever had!” Increased recipe to 12 servings – turned out only 9 guests but they ate it ALL! Most had seconds!
Andrea says
EXCELLENT DELICIOUS!!!
So quick and easy! Thank you