Chicken and Dumplings
A hearty, soul-warming stew filled with tender chicken and soft, pillowy dumplings in a rich, creamy gravy, perfect any night of the week.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cans condensed cream of chicken soup (or one cream of chicken, one cream of celery) Each can is 10.5 oz or 298 g
- 2 cups low-sodium chicken broth
- 1 tsp dried parsley
- 0.5 tsp dried thyme
- 0.25 tsp poultry seasoning
- 0.25 tsp garlic powder
- 1 can refrigerated buttermilk biscuits (regular or Grands size) 16.3 oz or 462 g
- 1 cup frozen peas or mixed vegetables, thawed (optional) For added flavor and nutrition
Instructions
Preparation
- Layer Chicken and Veggies: Place the chopped onion, carrots, and celery in the bottom of the slow cooker. Place the chicken breasts (or thighs) on top of the vegetables.
- Mix Sauce: In a bowl, whisk together the condensed cream of chicken soup and the chicken broth until smooth.
- Season: Pour the soup mixture over the chicken and vegetables. Sprinkle in the parsley, thyme, poultry seasoning, garlic powder, and a light dusting of salt and pepper. Do not stir the ingredients.
- Cook: Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
Shred and Thicken
- Shred Chicken: After the cook time, remove the chicken to a cutting board. Use two forks to shred the meat, then return it to the slow cooker and stir to combine.
- Add Veggies (Optional): If using, stir in the frozen peas or mixed vegetables and cook for 15 minutes to heat through.
Add Dumplings
- Prep Biscuits: Open the can of biscuits. Cut each biscuit into four equal pieces (quarters).
- Add Dumplings: Drop the biscuit pieces evenly over the top of the chicken mixture. Use the back of a spoon to gently push them down.
- Final Cook: Cover the slow cooker and turn the heat to HIGH. Cook for 45–90 minutes, without lifting the lid.
- Serve: Ladle the hot chicken and dumplings into bowls and serve immediately.
Notes
For a thicker gravy, replace 2 cups of chicken broth with 1 1/2 cups of broth and 1/2 cup of heavy cream. Adjust seasoning as needed.