If you’re looking for a hearty, comforting meal that’s easy to prepare and perfect for a busy day, look no further than this delicious crockpot chicken and dumplings recipe. You’ll love this recipe because it’s not only mouth-wateringly tasty, but it’s also incredibly simple to make, requiring minimal effort and supervision. Whether you’re a fan of slow cooker recipes or just looking for a new way to enjoy chicken and dumplings, this recipe is sure to become a favorite.
Table of Contents
Why You’ll Love This Recipe
- It’s easy to prepare and cook, making it perfect for busy days.
- The slow cooker does all the work, so you can come home to a ready-to-eat meal.
- It’s a hearty and comforting dish that’s sure to become a family favorite.
- You can easily customize it to suit your tastes and dietary needs.
Key Ingredients & Substitutions
To make this recipe, you’ll need the following ingredients:
- 2 pounds boneless skinless chicken breasts
- 1 medium yellow onion, finely diced
- 10.5 ounces condensed cream of chicken soup
- 10.5 ounces condensed cream of celery soup
- 2 cups low-sodium chicken broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 2 cups frozen mixed vegetables (peas, carrots, corn), thawed
- 16.3 ounces refrigerated buttermilk biscuit dough (ensure vegetable-oil based)
- 1 tablespoon fresh parsley, chopped
If you want to make some substitutions, you can try using different types of soup or broth, or adding some extra spices to give it more flavor. For example, you could add some dried thyme or rosemary to give it a more herbal taste. You can also use chicken salad sandwich without celery as a side dish or add some chicken mayo sandwich for a more filling meal.
Step-by-Step Instructions
To make this recipe, follow these steps:
1. Place the diced yellow onion in an even layer at the bottom of a 6-quart slow cooker.
2. Lay the chicken breasts over the onions in a single layer.
3. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, poultry seasoning, and black pepper until combined.
4. Spread the soup mixture over the chicken breasts, then pour the chicken broth around the edges of the slow cooker.
5. Cover and cook on High for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
6. Carefully remove the chicken to a plate and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker.
7. Stir the thawed mixed vegetables into the chicken and sauce mixture.
8. Separate the biscuit dough and cut each biscuit into 6 small pieces or thin strips. Flatten them slightly to ensure even cooking.
9. Place the biscuit pieces on top of the bubbling liquid, pressing them down slightly so they are partially submerged but not layered on top of each other.
10. Cover and cook on High for an additional 60 to 90 minutes. The dumplings are finished when they have doubled in size and are firm and cooked through in the center.
11. Gently stir the mixture to coat the dumplings in the creamy sauce, garnish with fresh parsley, and let rest for 10 minutes to thicken before serving.
For more delicious chicken recipes, you can try sheet pan chicken and potatoes or shredded chicken sandwich recipe. You can also add some chicken parm sandwich to your meal for a more Italian-inspired dish.
Expert Chef Tips & Troubleshooting
To ensure that your dumplings turn out light and fluffy, make sure to not overmix the biscuit dough. Also, be sure to cook the dumplings for the full 60 to 90 minutes, or until they are firm and cooked through in the center. If you find that your dumplings are not cooking evenly, you can try stirring the mixture gently halfway through the cooking time.
It’s also important to follow safe food handling practices when cooking with chicken. According to the CDC Chicken Food Safety Guidelines, it’s essential to cook chicken to an internal temperature of 165°F (74°C) to prevent foodborne illness. You can also check the USDA Slow Cooker and Food Safety guidelines for more information on slow cooker safety.
Storage, Make-Ahead & Reheating
To store leftovers, place them in an airtight container in the refrigerator for up to four days. When reheating, place the desired portion in a saucepan with a splash of extra chicken broth and heat gently over low heat to maintain the texture of the dumplings. Avoid using the microwave if possible, as it can cause the biscuit pieces to become rubbery or disintegrate into the sauce.
You can also make this recipe ahead of time and freeze it for later use. Simply prepare the chicken and sauce mixture, then freeze it in a gallon-sized freezer bag. When you’re ready to cook, thaw the mixture in the refrigerator overnight, then add the biscuit pieces and cook as directed.
For a delicious and healthy meal, you can try sweet potato and chicken bowls or add some roasted vegetables to your crockpot chicken and dumplings.
Crockpot Chicken and Dumplings
Equipment
- 6-quart slow cooker
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
Onion
- 1 medium yellow onion finely diced
Soups
- 10.5 ounces condensed cream of chicken soup
- 10.5 ounces condensed cream of celery soup
Broth
- 2 cups low-sodium chicken broth
Seasonings
- 1 teaspoon poultry seasoning
- 0.5 teaspoon ground black pepper
Vegetables
- 2 cups frozen mixed vegetables thawed
Biscuits
- 16.3 ounces refrigerated buttermilk biscuit dough vegetable-oil based
Garnish
- 1 tablespoon fresh parsley chopped
Instructions
- Place the diced yellow onion in an even layer at the bottom of a 6-quart slow cooker.
- Lay the chicken breasts over the onions in a single layer.
- In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, poultry seasoning, and black pepper until combined.
- Spread the soup mixture over the chicken breasts, then pour the chicken broth around the edges of the slow cooker.
- Cover and cook on High for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Carefully remove the chicken to a plate and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker.
- Stir the thawed mixed vegetables into the chicken and sauce mixture.
- Separate the biscuit dough and cut each biscuit into 6 small pieces or thin strips. Flatten them slightly to ensure even cooking.
- Place the biscuit pieces on top of the bubbling liquid, pressing them down slightly so they are partially submerged but not layered on top of each other.
- Cover and cook on High for an additional 60 to 90 minutes. The dumplings are finished when they have doubled in size and are firm and cooked through in the center.
- Gently stir the mixture to coat the dumplings in the creamy sauce, garnish with fresh parsley, and let rest for 10 minutes to thicken before serving.
Notes
- Calories: 585
- Protein: 41g
- Carbohydrates: 54g
- Fat: 23g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 1640mg
- Potassium: 0mg
- Fiber: 4g
- Sugar: 0g
- Vitamin A: 0 IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
Frequently Asked Questions
How can I prevent my dumplings from becoming doughy or raw in the middle?
To ensure the dumplings cook through, make sure the liquid in your slow cooker is bubbling before adding the biscuit pieces. Keep the lid tightly closed for the full 60 to 90 minutes to trap the steam necessary for cooking the dough. Additionally, flattening the biscuits and cutting them into smaller strips rather than thick chunks helps the heat penetrate the center more effectively.
What is the best way to reheat leftovers without the dumplings getting mushy?
Store your leftovers in an airtight container in the refrigerator for up to four days. When reheating, place the desired portion in a saucepan with a splash of extra chicken broth and heat gently over low heat to maintain the texture of the dumplings. Avoid using the microwave if possible, as it can cause the biscuit pieces to become rubbery or disintegrate into the sauce.
Can I prep this recipe as a freezer-friendly “dump” meal?
You can easily freeze the chicken, vegetables, condensed soups, and seasonings together in a gallon-sized freezer bag for future use. However, do not freeze the refrigerated biscuits, as the texture will be ruined once thawed. When you are ready to cook, thaw the chicken mixture in the refrigerator overnight, cook as directed, and add fresh biscuit pieces during the final hour of cooking.
How can I reduce the sodium in this slow cooker recipe?
Since condensed soups and refrigerated biscuits are naturally high in salt, choose “low-sodium” or “no salt added” versions of the broth and soup. You can also replace one can of soup with a homemade thickener by whisking a little flour into milk or heavy cream. Always check the label of your refrigerated biscuits to ensure they are made with vegetable oil rather than lard to keep the dish lighter and Halal-compliant.
