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- 2 lbs boneless, skinless chicken thighs - 4 cups chicken broth - 1 cup carrots, sliced - 1 cup celery, diced - 1 onion, diced - 2 cloves garlic, minced For this dish, the chicken thighs are the star. They stay juicy and tender as they cook. The chicken broth adds deep flavor. Carrots, celery, onion, and garlic make the base bright and fresh. - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste Seasoning is key for taste. Thyme brings a nice earthiness. Parsley adds a touch of freshness. A little salt and pepper enhance all the flavors. - 1 cup frozen peas - 1 can (16 oz) refrigerated biscuit dough - 2 tablespoons cornstarch mixed with 2 tablespoons water (optional) Frozen peas add color and sweetness. The biscuit dough forms fluffy dumplings. If you want a thicker stew, cornstarch mixed with water works well. - Prepare the chicken and season Start by placing 2 lbs of boneless, skinless chicken thighs in the slow cooker. Sprinkle salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley over the chicken. This seasoning gives the dish a great flavor. - Add vegetables to the slow cooker Next, chop 1 cup of carrots, 1 cup of celery, and 1 onion. Dice 2 cloves of garlic. Layer these vegetables over the chicken in the slow cooker. They add color and nutrients to your meal. - Pour the broth and cook settings Carefully add 4 cups of chicken broth into the slow cooker. Make sure the chicken and veggies are fully submerged. Cover and set your slow cooker to low for 6-8 hours or high for 3-4 hours. This slow cooking makes the chicken tender and juicy. - Shred the chicken and return it to the slow cooker Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot. This step helps the chicken absorb all the tasty broth. - Cut the biscuit dough While the chicken heats, take a can of refrigerated biscuit dough and cut it into quarters. This will make fluffy dumplings that soak up the broth. - Add dumplings and final cooking time Gently drop the biscuit pieces on top of the soup mixture in the slow cooker. Cover and cook on high for an extra 30-40 minutes. This allows the dumplings to rise and cook through. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of water, stir it in, and cook for another 10 minutes. Enjoy the warm, comforting dish! Choosing the right cut of chicken is key. I prefer boneless, skinless chicken thighs. They stay moist and tender during cooking. Chicken breasts can dry out, so avoid them if you can. Seasoning is crucial for flavor. I use salt, pepper, thyme, and parsley. These herbs bring depth to the dish. Don't be shy; taste as you go! Adjust the seasoning to your liking. To avoid dense dumplings, handle the dough gently. Cut the biscuit dough into quarters, but don’t overwork it. This keeps them light and fluffy. Cooking time matters for fluffiness. After adding the dumplings, cook on high for 30-40 minutes. Check them to ensure they are cooked through and soft. Adding fresh herbs can elevate your dish. I love tossing in some chopped parsley or rosemary at the end. Fresh herbs brighten up the flavors. Incorporating vegetables or spices can add depth. Consider adding peas, corn, or even a dash of cayenne for heat. Mix it up to find your favorite combination! {{image_2}} You can easily change the chicken in this dish. If you prefer, use chicken breast instead of thighs. Chicken breast cooks faster but can be a bit dry. Thighs offer rich flavor and stay juicy. You can also mix up the veggies. Try adding green beans, corn, or even mushrooms. These options add color and texture. You can customize the dish to fit your taste. If you want a quicker meal, use the stovetop. Just simmer everything in a big pot. Cook the chicken for about 30 minutes. Then add the dumplings for another 15 minutes. This method cuts down on cook time. Another option is the Instant Pot. This tool saves time and keeps the chicken tender. Set it to high pressure for 10 minutes. The dumplings can cook in just a few minutes after that. For gluten-free options, check the biscuit dough. Many brands offer gluten-free versions. This swap keeps the dish safe for those with dietary needs. You can also reduce sodium. Look for low-sodium chicken broth. This simple change helps maintain flavor while cutting salt. Balance is key in any dish! To keep your chicken and dumplings fresh, place any leftovers in an airtight container. Make sure to let it cool first. Store it in the fridge for up to three days. If you want longer storage, you can freeze it. For freezing, use a freezer-safe container or bag. It can last up to three months in the freezer. Just remember to label the container with the date. The best way to reheat chicken and dumplings is on the stove. Pour the leftovers into a pot over medium heat. Stir often until it warms through. You can also use a microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. This helps prevent uneven heating. Add a splash of broth if it seems dry to keep the flavor and texture. In the fridge, chicken and dumplings last about three days. If it smells off or has a strange color, it’s best to throw it away. Signs of spoilage also include a slimy texture or mold. Always trust your senses; if it seems off, don't eat it. Yes, you can use chicken breast instead. Chicken breast cooks faster and stays tender. You can also try other meats like turkey for a twist. Just make sure to adjust cooking times. For a vegetarian option, use mushrooms or jackfruit. These will give a hearty feel without meat. You can thicken your dish by using cornstarch. Mix 2 tablespoons of cornstarch with 2 tablespoons of water. Stir this mixture into your slow cooker about ten minutes before serving. You can also let it cook longer with the lid off to reduce the liquid. Another way is to mash some of the cooked dumplings into the broth. Absolutely! This dish is very flexible. You can add green beans, peas, or corn for more color and taste. Spinach or kale can also work for added greens. Just remember to chop them small so they cook evenly. Add them in the last hour of cooking for best results. This blog post covered making slow cooker chicken and dumplings from scratch. We discussed the key ingredients, the cooking process, and helpful tips for success. Remember, choosing the right chicken cut and seasoning well makes a big difference. You can always swap ingredients or adjust methods to fit your needs. Enjoy your meal, and don’t forget to store leftovers properly. With these steps, you’ll create a warm, hearty dish everyone will love!

Slow Cooker Chicken and Dumplings

Warm up your family with this cozy slow cooker chicken and dumplings recipe that’s perfect for any weeknight! With tender chicken, savory veggies, and fluffy dumplings all cooked to perfection, it's a comforting dish everyone will love. Easy to make and packed with flavor, this recipe is your new go-to for delicious meals. Click to explore the full recipe and create a delightful dinner tonight!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

4 cups chicken broth

1 cup carrots, sliced

1 cup celery, diced

1 onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

1 cup frozen peas

1 can (16 oz) refrigerated biscuit dough

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions
 

Prepare the Chicken: Place the boneless chicken thighs at the bottom of the slow cooker. Season with salt, pepper, thyme, and parsley.

    Add Vegetables: Add the diced onions, sliced carrots, diced celery, and minced garlic over the chicken.

      Pour in the Broth: Carefully pour the chicken broth over the chicken and vegetables, ensuring everything is submerged.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

          Shred the Chicken: Once cooked, remove the chicken thighs from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.

            Add Peas: Stir in the frozen peas and let them heat through for about 10 minutes.

              Prepare Dumplings: While the peas are heating, cut the biscuit dough into quarters.

                Add Dumplings: Gently drop the biscuit pieces on top of the soup mixture in the slow cooker.

                  Final Cooking: Cover and cook on high for an additional 30-40 minutes, or until the dumplings are fluffy and cooked through. If you'd like a thicker consistency, stir in the cornstarch mixture and let it cook for an additional 10 minutes.

                    Serve: Ladle the chicken and dumplings into bowls and enjoy the comforting flavors!

                      Prep Time, Total Time, Servings: 20 mins | 7 hours | 6 servings