Slow Cooker Chicken and Dumplings

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Slow Cooker Chicken and Dumplings

This crock pot chicken and dumplings recipe is a cozy, creamy one-pot chicken stew loaded with fluffy homemade biscuit dumplings. Perfect for weeknight dinners!

Prep Time20

Slow Cooking Time7

Total Time7 20

Course: Dinner

Cuisine: American

Keyword: slow cooker chicken and dumplings

Servings:

Author: Katerina Petrovska

Equipment

Slow Cooker

Ingredients

Chicken & Vegetables:

1 small yellow onion diced
2 celery stalks diced
2 medium carrots diced
3 garlic cloves minced
2 pounds boneless skinless chicken breasts or chicken thighs
¾ teaspoon salt or to taste
½ teaspoon freshly ground black pepper or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme

Sauce:

3 cups low-sodium chicken broth
10.5 ounce can condensed cream of chicken soup
1 tablespoon Worcestershire sauce

Dumplings:

1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
2 tablespoons cold unsalted butter cubed
¾ cup whole milk

Additional:

1 cup frozen peas
½ cup half-and-half
2 tablespoons chopped fresh parsley

Instructions

Cook the Chicken:

Combine. Add the onion, celery, carrots, and garlic to a 6-quart slow cooker. Season the chicken with salt, pepper, garlic powder, onion powder, and thyme. Arrange the chicken over the vegetables.
Make the sauce. In a medium bowl, whisk together the chicken broth, condensed cream of chicken soup, and Worcestershire sauce. Pour the mixture over the chicken.
Cook. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
Shred the chicken. Transfer the chicken to a cutting board and shred it with two forks.
Add the half-and-half and peas. Return the shredded chicken to the slow cooker. Stir in the half-and-half and frozen peas.

Make the Dumplings:

Prep the dumplings. While the chicken is cooking, make the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the milk just until combined. Do not overmix.
Cook the dumplings. Using a medium cookie scoop or two spoons, drop 10 to 12 dumplings evenly over the chicken mixture after you've shredded it. Cover and cook on HIGH for 35 to 45 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid while the dumplings cook.
Serve. Garnish with parsley and serve warm.

Notes

Chicken thighs are richer and juicier, while chicken breasts are leaner.
Dice the veggies into even pieces so they get tender during cooking.
I add the peas later so they retain that fresh green color, but you can add them with the carrots if you do not mind softer peas.
Mix the dumpling dough just until combined; overmixing can make the dumplings dense.
Keep the lid closed while the dumplings cook so they steam properly.

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