Description
This comforting slow cooker Chicken and Dumplings recipe features tender chicken thighs simmered in a creamy, flavorful broth with mixed vegetables and homemade fluffy dumplings made from flaky biscuit dough. Perfect for a hearty family meal, this dish combines easy preparation with rich, satisfying flavors.
Ingredients
Scale
Chicken and Broth Mixture
- 1 medium yellow onion, finely diced
- 1 10-ounce can cream of mushroom soup
- 1 10-ounce can cheddar cheese soup
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
- 1 16-ounce bag frozen mixed vegetables, thawed
Dumplings
- 1 tube (10 ounces) refrigerated flaky biscuit rounds
- All-purpose flour for rolling (optional)
- Chopped parsley for garnish (optional)
Instructions
- Prepare the slow cooker: Spray a 6-quart slow cooker with nonstick spray to prevent sticking. Add the diced onion to the bottom, then place the chicken pieces in an even layer on top.
- Make the broth mixture: In a medium bowl, combine the cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Pour this mixture evenly over the chicken, then add the chicken broth, making sure the chicken is covered.
- Cook the chicken: Cover the slow cooker and cook the mixture on HIGH for 4 hours, allowing the chicken to become tender and the flavors to meld.
- Add the vegetables: After 4 hours, stir in the thawed frozen mixed vegetables and continue cooking for 15 more minutes to warm them through.
- Prepare the dumplings: Lightly flour a clean surface and gently roll each biscuit from the tube into an oval about 1/4-inch thick. Cut each oval into 6 even pieces to create the dumplings.
- Add dumplings to the slow cooker: Carefully arrange the biscuit pieces over the chicken and vegetables in the slow cooker. Cover and cook for an additional 45 to 60 minutes, or until the dumplings are cooked through and fluffy.
- Shred the chicken: Using a slotted spoon, transfer the cooked chicken pieces to a serving platter and shred them with two forks. Return the shredded chicken to the slow cooker.
- Combine and serve: Gently stir the shredded chicken, vegetables, and dumplings together, allowing some dumplings to break up into the creamy broth. Serve warm and garnish with chopped parsley if desired for a fresh finish.
Notes
- For a thicker broth, let the slow cooker sit uncovered for 15-20 minutes after cooking before serving.
- You can substitute chicken breasts for thighs, but thighs remain juicier and more flavorful.
- If you prefer homemade dumplings, you can prepare traditional biscuit dough instead of using refrigerated biscuit rounds.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the slow cooker on low to avoid overcooking the dumplings.
- Adding fresh herbs such as thyme or parsley at the end enhances flavor and presentation.
