Easy Slow Cooker Chicken and Dumplings
Description
This Easy Slow Cooker Chicken and Dumplings recipe is comforting, hearty, and almost entirely hands-off — tender shredded chicken, fluffy biscuit dumplings, and a savory vegetable broth, all made in your slow cooker.
Ingredients
- 4 boneless, skinless chicken breasts,
- 4 cups chicken broth, low-sodium recommended
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 small onion, diced
- 2 teaspoons garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 1 cup frozen peas, optional
- 1 can refrigerated biscuit dough, 8 biscuits
Instructions
- Chop the carrots, celery, and onion; mince the garlic.
- Add the chicken, vegetables, garlic, broth, thyme, salt, and pepper to the slow cooker. Stir gently.
- Cover and cook on low 6–7 hours or high 3–4 hours, until the chicken reaches 165°F and is tender.
- Remove the chicken, shred with two forks, and return it to the pot.
- Stir in the frozen peas and warm through.
- Cut each biscuit into quarters and lay the pieces over the broth.
- Cover and cook on high 30–40 minutes, until the dumplings are puffed and cooked through.
- Spoon into bowls and serve warm.
Equipment
- Slow Cooker, or Ninja Possible Cooker
- Ladle
Notes
- Thighs can replace breasts for juicier results.
- For a creamy version, stir in ½ cup heavy cream or a can of cream of chicken soup before adding dumplings.
- To lower sodium, use low-sodium broth and salt to taste at the end.
Nutrition
Serving: 1ServingCalories: 150kcalCarbohydrates: 12gProtein: 20gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 51mgSodium: 1087mgPotassium: 561mgFiber: 3gSugar: 3gVitamin A: 3674IUVitamin C: 4mgCalcium: 46mgIron: 1mg