Why You’ll Love this Slow Cooker Chicken and Dumplings Recipe
When you plunge into this Slow Cooker Chicken and Dumplings recipe, you’ll quickly discover why it’s a favorite in my kitchen. The combination of tender chicken, hearty vegetables, and fluffy dumplings creates a comforting meal that warms both body and soul.
I love how effortless it is—just toss everything into the slow cooker and let it do its magic. The rich, savory flavors meld together, and the aroma fills my home, making it feel inviting.
Plus, it’s incredibly versatile; you can easily adjust the veggies or spices to suit your family’s tastes. This dish not only brings everyone to the table but also offers a sense of nostalgia, reminding me of cozy family dinners.
You’ll definitely want to make it!
Ingredients of Slow Cooker Chicken and Dumplings
When it comes to whipping up a cozy meal, few dishes can compete with Slow Cooker Chicken and Dumplings. The ingredients are simple but come together to create a warm, hearty dish that feels like a big hug on a chilly day.
Whether you’re a busy parent trying to feed the family or just someone who loves a good, no-fuss recipe, this one is for you. So, gather your ingredients, roll up your sleeves, and let’s get cooking.
Ingredients for Slow Cooker Chicken and Dumplings:
- 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 that you’ve got your shopping list, there are a few things worth reflecting on. First off, if you’re diving into this recipe, you might want to contemplate using low-sodium options for the soups and broth.
This way, you can control the saltiness and make it a bit healthier. Plus, if you’re feeling adventurous, switch up the mixed veggies! Maybe throw in some corn or peas if you’re feeling fancy.
And let’s not forget about the chicken. While thighs are perfect for this recipe due to their tender texture, you could use breasts if that’s what you have on hand, though they mightn’t be quite as juicy.
It’s all about what works for you and your family’s tastes. Now, let’s get to the fun part—making this delicious dish!
How to Make Slow Cooker Chicken and Dumplings
Making Slow Cooker Chicken and Dumplings is like wrapping yourself in a cozy blanket on a cold day—it’s warm, comforting, and oh-so-satisfying. To get started, grab that 1 pound of frozen boneless skinless chicken thighs and toss them right into your slow cooker. No thawing needed; we’re going for convenience here.
Then, plop in one can of cream of chicken soup and one can of cream of mushroom soup. If you’ve got the low-sodium versions, even better. Next, add in a 15-ounce can of fat-free chicken broth—again, low-sodium if you’re watching your salt. It’s like a hug in a bowl, but we want to avoid a sodium overload, right?
Now for the extras: finely dice one onion and throw it in there along with a tablespoon of minced garlic. Don’t be shy with the salt and fresh ground black pepper; season to your liking, but remember, you can always add more later. Toss in 10 ounces of frozen mixed vegetables—whatever you’ve got works here. Just make sure they’re colorful; we eat with our eyes first, after all.
Give everything a gentle stir, cover it with the lid, and set your slow cooker to high for 4 hours or low for 8.
Once that time is up, it’s shred time. Carefully remove the chicken (it’ll be tender, so handle it gently) and shred it with two forks before returning it to the pot. If you peek in and think the sauce looks a bit thin, don’t worry. Just stir one tablespoon of flour into two tablespoons of cold water and mix it into the sauce.
Turn the heat up to high while you prepare the dumplings. Grab that 10-ounce can of refrigerated biscuit dough (Pillsbury Grands Buttermilk is a crowd-pleaser), roll each biscuit out to about 3 inches in diameter, and cut them into nine pieces. Layer those lovely dumpling pieces over the stew and let them cook for another hour on high.
And just like that, you’ve got a bowl of comfort food that’s bound to make you feel all warm and fuzzy inside. Enjoy each bite, and maybe even savor the moment—because you deserve it.
Slow Cooker Chicken and Dumplings Substitutions & Variations
After whipping up a comforting pot of Slow Cooker Chicken and Dumplings, you might find yourself thinking about how to mix things up.
One of my favorite substitutions is swapping chicken thighs for breasts if you prefer leaner meat. You could also try adding different veggies like sweet corn or green beans for a fresh twist.
Instead of cream soups, I’ve used homemade white sauce for a lighter option. If you’re feeling adventurous, toss in some herbs like thyme or rosemary for extra flavor.
For a gluten-free version, use gluten-free biscuit dough or even drop in gnocchi instead of biscuits.
These variations keep the dish exciting while still being deliciously comforting!
What to Serve with Slow Cooker Chicken and Dumplings
While Slow Cooker Chicken and Dumplings is a hearty meal on its own, pairing it with the right sides can elevate your dining experience.
I love serving a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette. The crispness of the salad complements the rich flavors of the chicken and dumplings perfectly.
Another great option is garlic bread or crusty rolls; they’re perfect for soaking up the delicious broth.
If you want something warm, steamed green beans or roasted Brussels sprouts add a nice touch of color and nutrition.
Finally, consider a fruit salad for dessert—something light and invigorating to cleanse your palate.
These sides balance the meal and make it even more enjoyable!
Additional Tips & Notes
To guarantee your Slow Cooker Chicken and Dumplings turns out perfectly, I recommend a few key tips.
First, using frozen chicken thighs not only saves time but also keeps the meat juicy. Don’t skip the onion and garlic; they add essential flavor.
If you prefer a thicker sauce, whisking flour with cold water before adding it to the pot works wonders.
For the biscuits, I love using Pillsbury Grands for that perfect fluffy texture. If you’re short on time, you can cut the biscuit pieces larger, but they may not cook as evenly.
Finally, feel free to experiment with vegetables; adding diced carrots or peas can enhance the dish.
Enjoy your cozy meal!