Description
This comforting Chicken & Dumplings recipe is a hearty, home-style dish made in a slow cooker. Tender chicken breasts are simmered with aromatic herbs, vegetables, and creamy soup before fluffy biscuit pieces are added to create perfect dumplings. It’s an easy, hands-off meal ideal for cold days or whenever you crave a nostalgic, warming classic.
Ingredients
Scale
Chicken & Soup Base
- 1 onion, chopped
- 1 1/4 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5-oz.) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
Vegetables & Add-ins
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
Dumplings
- 1 (16.3-oz.) can refrigerated biscuits
Instructions
- Layer Onions and Chicken: Scatter the chopped onion evenly in the bottom of a large slow cooker. Place the boneless skinless chicken breasts on top of the onions. Season the chicken with the dried oregano, kosher salt, and freshly ground black pepper to taste.
- Add Soup, Broth, and Herbs: Pour the two cans of cream of chicken soup and the 2 cups of low-sodium chicken broth over the chicken. Add the fresh thyme sprigs and bay leaf to the cooker. Cover with the lid and cook on High for about 3 hours, or until the chicken is fully cooked and tender.
- Shred Chicken and Add Vegetables: Remove and discard the thyme sprigs and bay leaf. Use two forks to shred the cooked chicken directly in the slow cooker. Stir in the chopped celery, peeled and chopped carrots, thawed frozen peas, and minced garlic. Cut or tear the refrigerated biscuits into small, bite-sized pieces and gently stir them into the chicken mixture, making sure to spoon some liquid over any biscuit pieces on top.
- Cook Dumplings and Vegetables: Return the slow cooker to High and continue cooking for about 2 more hours, stirring every 30 minutes. Cook until the vegetables are tender and the biscuit pieces are fully cooked through, resembling fluffy dumplings.
Notes
- For a thicker stew, you can reduce the chicken broth slightly.
- If you prefer, use freshly made biscuit dough instead of canned biscuits for dumplings.
- Stirring every 30 minutes after adding the biscuits helps avoid sticking and promotes even cooking.
- Ensure the chicken is cooked through before shredding to maintain texture and flavor.
- Feel free to substitute fresh or frozen mixed vegetables based on preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
