Slow Cooker Chicken & Dumplings: 1 Cozy Meal

Oh, you know those days when all you want is something warm, hearty, and just plain *good*? That’s exactly why I adore making slow cooker chicken and dumplings. When the weather gets a little chilly, or you just need that cozy hug in a bowl, this is my go-to. It’s seriously the easiest way to get that tender chicken stew with the fluffiest little biscuit dumplings you can imagine, all with hardly any fuss. It’s like a meal that magically appears! You know how Catherine at Unfold Recipes is all about those approachable-yet-impressive dishes? This recipe totally fits that vibe. It’s simple enough for a busy weeknight but so satisfying, you’d think you spent hours tending to it.

Why You’ll Love This Slow Cooker Chicken and Dumplings

Seriously, what’s not to love here? It’s pure comfort food magic!

• Super Easy: Just toss everything in and let the slow cooker do the work. It’s the definition of a ‘set and forget’ dinner.
• Ultimate Comfort: This is the coziest bowl you’ll have all season. It’s like a warm hug for your insides!
• Fluffy Dumplings: We’ve got an amazing ‘easy dumplings recipe’ that turns out perfectly fluffy every single time.
• Tender Chicken Stew: The chicken is so tender, and the stew itself is just bursting with delicious flavor. It’s a fantastic ‘comfort food soup’.

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Ingredients for Your Slow Cooker Chicken and Dumplings

Okay, gather ’round, folks! To make this magical crockpot chicken stew, you’ll need just a few things. Don’t worry, nothing fancy here, just good ol’ ingredients to make this the best comfort food soup you’ve ever had.

• Chicken: 2 pounds boneless, skinless chicken breasts or thighs. I usually go for thighs because they stay so juicy, but breasts work great too!
• Veggies: 1 cup of chopped yellow onion, 2 carrots that you’ve peeled and chopped up, and 2 celery stalks, also chopped. These are our flavor builders!
• Garlic: 4 cloves of minced garlic. Because garlic makes everything better, right?
• Broth: 4 cups of chicken broth. This is the soupy base of our stew.
• Herbs: 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary. Smell that? It’s getting good!
• Seasoning: A good pinch of salt and black pepper to taste. You can always add more later if needed.
• For the Creamy Base: You’ll need 1/2 cup unsalted butter, melted, 1/2 cup all-purpose flour, 1 cup milk, and 1 (10.25 ounce) can of condensed cream of chicken soup. This is what makes it so rich and dreamy!
• For the Dumplings: Oh, the best part! Just 1 (8 ounce) can of refrigerated biscuits, cut into fourths. Easy peasy!

Preparing Your Slow Cooker Chicken and Dumplings

Alright, let’s get down to business and make this amazing crockpot chicken stew! It’s seriously simple, thanks to my slow cooker. Just a few easy steps and you’ll have a steaming bowl of deliciousness waiting for you.

Step 1: Building the Flavor Base

First things first, grab your slow cooker! Toss in the chicken (breasts or thighs, whatever you like!), chopped onion, carrots, celery, and all that yummy minced garlic. These veggies are going to soften up and make the broth taste *incredible*. Pour in the chicken broth, then sprinkle in the thyme, rosemary, salt, and pepper. Give it a little stir so everything is happy and submerged.

Step 2: Cooking the Chicken and Stew

Now, put the lid on tight! You can cook this on low for about 6 to 8 hours, or if you’re in a bit of a hurry, high for 3 to 4 hours works too. You want the chicken to be totally cooked through and super easy to shred. Once that happens, carefully take the chicken out – I usually use tongs – shred it up right on a plate (don’t worry if it’s messy, that just means it’s tender!), and then pop that shredded chicken right back into the slow cooker.

Step 3: Creating the Creamy Base

Okay, for that super luscious, creamy broth everyone raves about, we need a quick roux. In a separate bowl, whisk together the melted butter and flour until you’ve got a smooth paste. Slowly whisk in the milk until it’s all combined and smooth too. Then, stir in that can of condensed cream of chicken soup until it’s nice and creamy. Pour all of that goodness into the slow cooker with the shredded chicken and veggies, and give it a good stir to combine everything. It’s going to start looking like a proper stew now!

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Step 4: Adding the Dumplings for the Perfect Finish

This is where the magic happens for those fluffy dumplings! After everything else is mixed, just drop the pieces of refrigerated biscuit dough right on top of the stew surface. Don’t push them down, just let them sit there. Put the lid back on and let it cook on high for another 30 to 45 minutes. You’ll know they’re ready when the dumplings puff up and look cooked right through – they’ll be so soft and pillowy!

Tips for Perfect Slow Cooker Chicken and Dumplings

You know, I’ve made this slow cooker chicken and dumplings so many times, and I’ve picked up a couple of little tricks that really make it shine. Catherine’s whole philosophy at Unfold Recipes is about making things easy but still taste amazing, and these little tips totally get you there!

• If you want an extra rich flavor, definitely go with chicken thighs instead of breasts. They just stay so moist and tender, and they add this wonderful depth to the stew.
• If your stew is looking a little thinner than you like, don’t fret! Just mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the slow cooker during the last 30 minutes of cooking. It thickens everything up beautifully without making it gloopy.
• Make sure those biscuits are just placed on top, not pushed down into the stew. They need a little steam to get nice and fluffy, and if they’re submerged, they can get a bit gummy.

Ingredient Notes and Substitutions for Your Crockpot Chicken Stew

Let’s chat about a couple of things that can make this slow cooker chicken and dumplings recipe even better, or just work with what you’ve got! Catherine’s all about making sure you can adapt things, so no stress if you don’t have exactly what’s listed.

First off, chicken thighs versus breasts. I really do love using chicken thighs for this crockpot chicken stew because they just hold up so well and stay incredibly juicy when they cook for hours. But, chicken breasts are totally fine too! Just make sure they’re cooked through before shredding. If you don’t have refrigerated biscuits, you can actually make your own simple dumplings from flour, baking powder, milk, and salt; just drop spoonfuls onto the simmering stew in the last 20 minutes or so. They might be a little less fluffy than the canned ones, but they’re still tasty!

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Serving Suggestions for This Comfort Food Soup

This hearty slow cooker chicken and dumplings is really a meal in itself, but if you want to round it out, a simple green salad with a light vinaigrette is lovely. Or, for extra coziness, you can’t go wrong with some warm, crusty bread for soaking up every last drop of that delicious stew!

Storing and Reheating Your Slow Cooker Chicken and Dumplings

Got leftovers? Lucky you! Once your amazing crockpot chicken stew has cooled down a bit, just pop it into an airtight container and keep it in the fridge for up to 3 days. When you’re ready to enjoy it again, the best way to reheat is on the stovetop over medium-low heat, stirring occasionally until it’s nice and warm all the way through. This helps keep those dumplings from getting soggy!

Frequently Asked Questions About Slow Cooker Chicken and Dumplings

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Nutritional Information for Slow Cooker Chicken and Dumplings

Just a friendly heads-up, the nutritional details for this amazing slow cooker chicken and dumplings can change a bit depending on the specific brands you use and if you make any swaps! The numbers you find are estimates to give you a general idea.

If you want to try another recipe, check out this similar recipe at Taste of Home.

Slow Cooker Chicken and Dumplings

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A comforting and easy slow cooker meal featuring tender chicken stew and fluffy biscuit dumplings, perfect for a cold weather dinner.

• Author: Cat
• Prep Time: 20 min
• Cook Time: 4 hours
• Total Time: 4 hours 20 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup chopped yellow onion
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 (10.25 ounce) can condensed cream of chicken soup
• 1 (8 ounce) can refrigerated biscuit cut into fourths

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Instructions

1. Place chicken, onion, carrots, celery, and garlic in a slow cooker.
2. Pour in chicken broth and add thyme, rosemary, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
4. Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
5. In a separate bowl, whisk together melted butter and flour to create a roux. Gradually whisk in milk until smooth.
6. Stir the milk mixture and cream of chicken soup into the slow cooker.
7. Stir in the shredded chicken.
8. Add the biscuit pieces on top of the stew.
9. Cover and cook on high for another 30-45 minutes, or until the dumplings are cooked through and fluffy.

Notes

• For a richer flavor, you can use chicken thighs instead of breasts.
• If you prefer a thicker stew, you can add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking.
• Serve hot and enjoy this hearty comfort food.

Nutrition

• Serving Size: 1.5 cups
• Calories: 650
• Sugar: 8g
• Sodium: 1200mg
• Fat: 35g
• Saturated Fat: 15g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 150mg