Slowcooker Chicken and Dumplings
Creamy, comforting, and impossibly easy — Slowcooker Chicken and Dumplings is the kind of meal that feels like a warm hug on a busy weeknight.
Servings: 4 servings
Equipment
- Crockpot
- Mixing Bowl
Ingredients
Main Ingredients
- 4 pieces Boneless skinless chicken breasts, cut into 1 inch cubes
- 1 can Chicken broth (10-14 oz), room temperature
- 2 cans Cream of chicken soup (10.5 oz each), room temperature
- 1 cup Milk, whole or 2% preferred
- 2 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 lb Sliced carrots, peeled and sliced into 1/4-inch rounds
- 4 ribs Sliced celery, thinly sliced
- 1 medium Onion, diced
- 1/2 bag Frozen peas (about 8 oz), do not thaw
- 8 strips Bacon, cooked crisp and crumbled
- 1 can Biscuit dough (10.3 oz), uncooked – cut into quarters before adding
Instructions
- Prepare ingredients: Dice the chicken into 1-inch cubes, slice carrots and celery, and dice the onion. Cook bacon until crisp, then crumble and set aside. Cut each biscuit into quarters just before you’ll add them later.
- Mix the sauce: In the crockpot, pour in 1 can of chicken broth, both cans of cream of chicken soup, and 1 cup milk. Whisk or stir until smooth and combined.
- Season: Add 2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper to the sauce mixture and stir to distribute evenly.
- Add main ingredients: Fold in the cubed chicken, sliced carrots, sliced celery, and diced onion into the sauce mixture, ensuring everything is coated.
- Slow cook: Put the lid on the crockpot and cook on low for 6 hours. This low, gentle heat will make the chicken tender and let the vegetables soften without falling apart.
- Finish the base: After 6 hours, add the crumbled bacon and the frozen peas. Stir gently to combine so the peas begin to thaw and the bacon distributes evenly.
- Add dumplings: Cut up the uncooked biscuits into quarters and place them on top of the mixture in an even layer. Do not stir them in; they’ll steam on top and turn into dumplings.
- Final cooking: Increase the crockpot to high and cook for another hour, or until the biscuit pieces are cooked through and fluffy. Test a dumpling center with a fork to ensure no raw dough remains.
- Serve: Gently stir the dumplings into the chicken mixture if desired, or serve with dumplings on top. Taste and adjust seasoning with salt and pepper if needed.
Notes
Store leftovers in airtight containers in the fridge for up to 3 to 4 days. For best texture, add fresh biscuits or reheat with warm bread rather than freezing the dumplings.