Slow Cooker Chicken and Dumplings Dinner

What makes Chicken and Dumplings so good?

Chicken and Dumplings is an easy to make one pot dinner that includes vegetable, chicken, and biscuits.

I like how the ingredients can all be placed into a slow cooker and slow cooked to a tasty perfection together.

Have you tried my recipe for Slow Cooker Chicken Stroganoff recipe?

Made with mushrooms and served over egg noodles, that chicken stroganoff is a nice alternative the the usual beef stroganoff. Both this recipe for chicken and dumplings and that recipe for chicken stroganoff are simple chicken recipes that can be made in a slow cooker.

Poultry seasoning is used to help enhance the flavor of this recipe. You can find poultry seasoning here.

What you need to make to make chicken and dumplings in a slow cooker.

• Chicken Breast. Use boneless and skinless chicken.
• Onion. Diced into small pieces.
• Garlic. Your garlic should be minced.
• Soup. Both Cream of Chicken Soup and Cream of Celery Soup.
• Poultry Seasoning. The seasoning of your choice.
• Chicken Broth. The chicken broth of your choice.
• Peas and Carrots. A simple bag of frozen peas and carrots that has been defrosted can be used.
• Buttermilk Biscuits. Use the premade refrigerator biscuit dough (it's a nice hack!).

How to make Crockpot Chicken and Dumplings

• Prep Time 10 Minutes. .
• Slow Cook Time 5-6 hours on high .
• Servings 8.
• How to serve : Serve as is in a bowl.
• Notes: You will need a large (6 quart) slow cooker to make this recipe.

1. Layer. Place your chicken breasts into your slow cooker, trying not to overlap them if possible. Evenly spread the diced onion, minced garlic, and seasoning over the chicken. Top the ingredients with the creamy soups, evenly spreading them out. Then pour the chicken broth over all of the ingredients.
2. Slow Cook. Cover and slow cook the ingredients on high for four hours. Close to the end of the four hours, prepare your biscuits by opening up the dough and rolling out the connected biscuits as flat as possible. Use a knife to cut the biscuit dough into pieces (about four per biscuit) .
3. Vegetables. After the ingredients have slow cooked for four hours, you can stir in the carrots and peas. Then place the biscuit pieces on top of the vegetables. Cover the slow cooker and continue to slow cook for another one to two hours on high or until the biscuits have been cooked through and are golden brown.
4. Shred. Carefully remove the chicken from the slow cooker and use two forks to shred the chicken into pieces. You can then stir the shredded chicken back into the slow cooker ingredients and slow cook for another ten minutes if needed.

Tips for making the best chicken and dumplings.

Chicken breasts were used to make my dumpling dinner. You can alternatively use boneless skinless chicken thighs.

More helpful tips for you.

1. Regular creamy condensed soup was used to make my chicken and dumplings. Feel free to use a lower sodium version for yours if needed.
2. Buttermilk biscuits work great in this recipe. They are cooked by the steam in the slow cooker so it is important to both flatten the biscuits as much as possible and slow cook them with the lid on the slow cooker for best results.
3. Your chicken is done slow cooking when it reaches an internal temperature of 165f. It should no longer have any pink areas and it should be easy to shred when fully cooked.

How to store Chicken and Dumplings

Once your chicken and dumplings have fully cooled, they can be stored in an airtight container. When properly stored, it should keep for up to four days when refrigerated and up to a few months. I would first remove the dumplings before freezing however as they will not freeze well in the other ingredients.

You may also be interested in these slow cooker chicken recipes.

• Slow Cooker Root Beer Pulled Chicken
• Slow Cooker Chicken and Broccoli Pasta
• Slow Cooker Hawaiian Chicken Recipe
• Crockpot Creamy Chicken Tortilla Soup
• Crockpot Angel Chicken Pasta
• Crockpot Lemon Pepper Chicken