Slow Cooker Chicken and Dumplings with Creamy Gravy and Fluffy Biscuits
By Ava Mitchell
Servings
6
Level
Easy
This slow cooker chicken and dumplings recipe for family dinner yields shredded chicken and biscuits in creamy gravy․ Other ingredients in the recipe‚ such as onions‚ carrots‚ celery‚ thyme‚ and peas‚ give chicken and dumplings a hearty‚ homemade flavor without cooking the dish on the stovetop․
A 6-quart or bigger slow cooker holds chicken‚ chopped onion‚ carrots‚ celery‚ garlic‚ condensed soup‚ broth‚ and other ingredients․ The chicken cooks mostly submerged in liquid and is shredded and returned to the soup․ Small refrigerated biscuits sliced into pieces are placed on top of the soup rather than added to the soup to cook with steam․
The dumplings are cooked after 1 hour on HIGH․ Do not lift the lid while cooking‚ as this will interfere with cooking the dumplings․ Adding biscuit pieces to the liquid might cause them to become gummy․ The article suggests making a cornstarch slurry with cold water to thicken the sauce before adding biscuit pieces․
Serve warm in bowls with fresh parsley and black pepper alongside green beans‚ roasted Brussels sprouts‚ glazed carrots‚ or dinner rolls․ Add cooked chicken and gravy to rice or mashed potatoes․ Other serving suggestions from the article include setting aside some cooked chicken without dumplings for future meals and freezing it‚ and serving fresh dumplings with reheated chicken․
Why you'll love this recipe
- Serves six to eight people in one slow cooker․ Simple for one family to serve rather than multiple families at dinner․
- Busy cooks can prepare and cook chicken dishes in ways that make use of appliances to cook chicken slowly until it is tender enough to shred․
- Picky eaters might eat chicken‚ carrots‚ creamy sauce‚ and biscuits as toppings․ Peas are added at the end of cooking․
- Leftover chicken and gravy can be used in more ways than rice or mashed potatoes․ A single batch of leftovers feeds more people․
- The biscuit fragments cook over the meal‚ forming dumplings without the need to prepare and shape rolled dough․
- A 6-quart pot provides room for steam to cook dumplings above the chicken mixture for a larger household portion․
Ingredients
- •2 lbs boneless, skinless chicken breasts or thighs (thighs add more flavor and tenderness)
- •1 medium onion (finely chopped)
- •3 medium carrots (peeled and sliced)
- •2 celery stalks (sliced)
- •3 cloves garlic (minced)
- •1 tsp salt
- •½ tsp black pepper
- •1 tsp dried thyme (or 1 tbsp fresh thyme)
- •½ tsp paprika (optional; adds color and depth)
- •2 10.5-oz cans cream of chicken soup
- •1 14-oz can chicken broth
- •1 cup frozen peas (add at the end)
- •1 16-oz can refrigerated biscuits (such as Pillsbury Grands; or use homemade biscuit dough)
- •1 ½ cups homemade biscuit dough (alternative to refrigerated biscuits)
- •1 ½ cups flour (for homemade biscuit dough)
- •1 ½ tsp baking powder (for homemade biscuit dough)
- •½ tsp salt (for homemade biscuit dough)
- •¾ cup milk (for homemade biscuit dough)
- •3 tbsp melted butter (for homemade biscuit dough)
- •1 cup corn or diced potatoes (optional)
- •2 tbsp chopped parsley (optional, for garnish)
- •hot sauce (optional dash)
Instructions
- 1
In a 6-quart or larger slow cooker, add the onion, carrots, celery, garlic, chicken, cream of chicken soup, chicken broth, salt, pepper, thyme, and paprika.
- 2
Stir gently to combine.
- 3
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
- 4
Remove the chicken with tongs and shred it using two forks or a meat shredder tool.
- 5
Return the shredded chicken to the slow cooker and stir it into the sauce.
- 6
If using canned biscuits, cut each biscuit into 6 small pieces.
- 7
Drop the biscuit pieces evenly over the chicken mixture without stirring them in.
- 8
Cover and cook on HIGH for 1 hour, until the dumplings are puffed and cooked through.
- 9
Stir in the peas and cook for another 5–10 minutes.
- 10
Garnish with parsley before serving.
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