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Slow Cooker Chicken and Dumplings

A comforting bowl of slow cooker chicken and dumplings, garnished with fresh herbs.
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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.

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

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

Find it online: https://www.unfoldrecipes.com/slow-cooker-chicken-and-dumplings/