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- 2 pounds boneless, skinless chicken thighs - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 cup onion, chopped The main ingredients for chicken and dumplings make this dish hearty and tasty. I love using boneless, skinless chicken thighs because they stay juicy during cooking. The low-sodium chicken broth adds rich flavor without too much salt. Diced carrots, celery, and onion bring a nice crunch and sweetness. - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup frozen peas Seasonings turn good food into great food. Garlic powder adds a nice depth, while dried thyme gives an earthy taste. The basic salt and black pepper help bring all the flavors together. Adding frozen peas at the end brings a pop of color and sweetness. - 2 cups biscuit mix (like Bisquick) - 2/3 cup milk - Fresh parsley for garnish Dumplings are the star of this dish. I use biscuit mix for ease and fluffiness. Mixing it with milk gives a soft dough that cooks well in the slow cooker. Fresh parsley adds color and freshness when you serve it. Gather these ingredients, and you're ready to create a cozy meal that warms the heart! - Step 1: Place the chicken thighs in the slow cooker. The thighs keep the dish juicy. - Step 2: Add the diced carrots, celery, and onion on top of the chicken. These veggies add great flavor. - Step 3: Pour in the chicken broth and sprinkle with garlic powder, thyme, salt, and black pepper. This mix makes it tasty and warm. - Step 4: Cover and cook on low for 6 to 7 hours. The chicken will be tender when done. - Step 5: Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken back into the slow cooker, along with the frozen peas. This adds a pop of color and sweetness. - Step 6: In a separate bowl, mix the biscuit mix and milk together until just combined. Do not overmix. This keeps the dumplings light. - Step 7: Drop spoonfuls of the biscuit dough over the hot chicken mixture in the slow cooker. Make sure the dough is spread out evenly. - Step 8: Cover and cook on high for an additional 30 minutes. The dumplings will puff up and become fluffy. Serve the dish warm and enjoy the comfort it brings! - For the best results, use the low setting on your slow cooker. Cook for 6 to 7 hours. - To shred the chicken easily, let it rest for a few minutes after cooking. Use two forks. Shred in the slow cooker to keep all the juices. - Mix the biscuit dough gently. Overmixing makes the dumplings tough. - To test if the dumplings are done, poke one with a fork. It should spring back and feel fluffy. - Serve the chicken and dumplings in deep bowls. Add chopped fresh parsley on top for color. - Pair this dish with crusty bread for dipping. It adds extra comfort to your meal. {{image_2}} You can make this dish even more versatile by changing a few key ingredients. - Chicken Alternatives: While I love using boneless, skinless chicken thighs, you can swap them for chicken breasts. Breasts cook quickly and remain tender. Just remember to adjust cooking time slightly. - Vegetable Variations: Want to add more color? Toss in some corn or green beans. These veggies add texture and sweetness, making your dish even more enjoyable. A few simple tweaks can elevate the flavor of your chicken and dumplings. - Adding Fresh Herbs: Fresh rosemary or parsley can bring a bright taste. Chop them finely and stir in right before serving for a burst of freshness. - Using Different Broth Flavors: If you want to switch things up, try vegetable broth or homemade stock. This can add depth and a unique twist to your meal. Don't worry if you don’t have a slow cooker. There are other ways to enjoy chicken and dumplings. - Instant Pot Version: You can make this dish in an Instant Pot. Cook the chicken and veggies on high pressure for about 15 minutes. Then, add the dumplings and cook for 5 more minutes. - Stovetop Version: If you're pressed for time, the stovetop is a great option. Sauté the chicken and vegetables in a pot, then add broth. Bring it to a simmer and add dumplings, cooking until fluffy. Each method has its charm, so pick the one that works best for you. Enjoy experimenting! To store leftovers, let the chicken and dumplings cool to room temperature. Transfer them into airtight containers. I recommend using glass or BPA-free plastic containers. They help keep the dish fresh and tasty. Make sure to seal the containers tightly to avoid air exposure. You can freeze chicken and dumplings for future meals. First, let them cool completely. Then, scoop portions into freezer-safe bags or containers. Be sure to remove as much air as possible before sealing. For reheating frozen portions, take them out of the freezer and let them thaw overnight in the fridge. Then, heat in a pot over medium heat until warm, stirring occasionally. In the fridge, chicken and dumplings last about 3 to 4 days. If you freeze them, they can last up to 3 months. Always check for signs of spoilage before eating. Look for odd smells or changes in color. If you see any, it’s best to throw it away. The best cut of chicken is boneless, skinless thighs. They stay moist and tender during cooking. Thighs add great flavor to the dish. You can use chicken breasts, but they may dry out. Yes! You can add more veggies like corn, green beans, or potatoes. Just chop them small so they cook well. This adds color, taste, and nutrition. Feel free to mix your favorites. To boost flavor, add herbs like parsley or thyme to the dough. You can also mix in garlic powder or cheese. Just remember not to overmix the dough. This keeps them light. You can prepare it ahead of time! Place everything in the slow cooker and store it in the fridge. Just set your slow cooker to cook when you're ready. It’s great for busy days. To keep dumplings light, mix the dough until just combined. Avoid stirring too much. Drop spoonfuls over the hot chicken mixture. Cook them on high to ensure they puff up nicely. This recipe for chicken and dumplings is simple and comforting. You start with chicken, veggies, and broth, then add tasty dumplings. Follow the steps carefully to get soft, fluffy dumplings that sit atop your chicken mixture. Remember to check for freshness when you store leftovers. Experiment with different ingredients and flavors for a twist. Each bowl is warm and full of flavor. Enjoy this meal with family or friends and make new memories together. Preparing this dish is easy and rewarding!

Chicken and Dumplings Slow Cooker

Savor the ultimate comfort food with this easy Chicken and Dumplings recipe! Perfectly tender chicken and fluffy dumplings simmered in a delicious broth make for a heartwarming meal. In just a few simple steps, you can have a cozy dinner ready for your family. Don't miss out on this classic recipe that everyone will love! Click to explore the full recipe and bring warmth to your table tonight!
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Ingredients
  

2 pounds boneless, skinless chicken thighs

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 cup onion, chopped

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 cup frozen peas

2 cups biscuit mix (like Bisquick)

2/3 cup milk

Fresh parsley for garnish

Instructions
 

Start by placing the chicken thighs into the slow cooker.

    Add the diced carrots, celery, and onion on top of the chicken.

      Pour in the chicken broth and sprinkle with garlic powder, thyme, salt, and black pepper.

        Cover and cook on low for 6 to 7 hours or until the chicken is tender and fully cooked.

          Once done, remove the chicken and shred it with two forks. Return the shredded chicken back into the slow cooker, along with the frozen peas.

            In a separate bowl, mix the biscuit mix and milk together until just combined (do not overmix).

              Drop spoonfuls of the biscuit dough over the hot chicken mixture in the slow cooker.

                Cover and cook on high for an additional 30 minutes or until the dumplings are fluffy and cooked through.

                  Stir gently before serving, ensuring the dumplings are integrated with the chicken and broth.

                    Prep Time: 15 minutes | Total Time: 7 hours 45 minutes | Servings: 6

                      - Presentation Tips: Serve in deep bowls garnished with chopped fresh parsley for a pop of color and flavor. Enjoy with crusty bread on the side!