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Description
A simple and comforting chicken and dumplings recipe made in your slow cooker. Perfect for a weeknight family meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup chopped yellow onion
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1 (16.3 ounce) can refrigerated biscuit dough, cut into pieces
Instructions
- Place chicken, onion, carrots, and celery in your slow cooker.
- Pour in chicken broth and season with salt, pepper, thyme, and garlic powder.
- Stir in cream of chicken soup and milk.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir the shredded chicken into the soup mixture.
- Add the biscuit pieces to the top of the stew.
- Cover and cook on high for another 30-45 minutes, or until the biscuits are cooked through.
- Serve hot.
Notes
- For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Feel free to add other vegetables like peas or corn.
- This recipe is easily adaptable to your favorite biscuit type.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg