Description
A comforting and hearty Chicken and Dumplings recipe made easy with a slow cooker. Tender chicken thighs simmered in a creamy, flavorful broth with mixed vegetables topped with homemade fluffy dumplings made from flaky biscuit dough, perfect for a satisfying family meal.
Ingredients
Scale
Chicken and Broth
- 1 medium yellow onion, finely diced
- 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
- 1 10-ounce can cream of mushroom soup
- 1 10-ounce can cheddar cheese soup
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Vegetables
- 1 16-ounce bag frozen mixed vegetables, thawed
Dumplings
- 1 tube (10 ounces) refrigerated flaky biscuit rounds
Instructions
- Prepare the slow cooker: Spray a 6-quart slow cooker with nonstick spray to prevent sticking. Add the finely diced onion to the bottom, then evenly layer the chicken pieces on top.
- Make the broth mixture: In a medium bowl, combine the cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Pour this mixture over the chicken in the slow cooker. Add the chicken broth to ensure the chicken is fully covered.
- Cook the chicken: Cover the slow cooker and cook the chicken mixture on HIGH for 4 hours until the chicken is tender and infused with flavors.
- Add the vegetables: After 4 hours of cooking, stir in the thawed mixed vegetables and continue to cook for an additional 15 minutes to heat through.
- Prepare the dumplings: Lightly flour a surface and gently roll out each biscuit into an oval shape about 1/4-inch thick. Cut each oval into 6 even pieces for dumplings.
- Add dumplings to the slow cooker: Carefully arrange the biscuit pieces on top of the chicken and vegetables. Cover again and cook for 45-60 minutes until the dumplings are fully cooked and fluffy.
- Shred the chicken: Using a slotted spoon, transfer the cooked chicken pieces to a serving platter. Shred the chicken with two forks, then return the shredded chicken to the slow cooker.
- Combine and serve: Gently stir the mixture to combine the shredded chicken, vegetables, and dumplings, allowing some dumplings to break up and thicken the broth. Serve warm and garnish with chopped parsley if desired.
Notes
- Using boneless skinless chicken thighs keeps the meat tender and flavorful throughout slow cooking.
- You can substitute mixed vegetables with fresh veggies such as carrots, peas, and green beans if preferred.
- Make sure the dumplings are spaced evenly and fully covered by steam inside the slow cooker to cook properly.
- For a thicker broth, let the slow cooker cook uncovered for a few minutes after adding dumplings to evaporate excess liquid.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
