Description
This comforting Chicken & Dumplings recipe is a hearty slow cooker dish featuring tender chicken breasts, savory vegetables, and fluffy biscuit dumplings simmered in a creamy broth. Perfect for a cozy meal, it combines easy preparation with delicious, warming flavors ideal for family dinners or cold days.
Ingredients
Scale
Main Ingredients
- 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
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
- 1 (16.3-oz.) can refrigerated biscuits
Instructions
- Prepare the Base: 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 dried oregano, kosher salt, and freshly ground black pepper to taste.
- Add Liquids and Herbs: Pour the two cans of cream of chicken soup and two cups of low-sodium chicken broth over the chicken. Add the fresh thyme sprigs and bay leaf on top. Cover the slow cooker and set it to cook on High for about 3 hours, or until the chicken is fully cooked through.
- Shred Chicken and Add Vegetables: Remove the thyme sprigs and the bay leaf from the slow cooker. Using two forks, shred the chicken directly in the slow cooker. Stir in the chopped celery, carrots, thawed peas, and minced garlic. Cut or tear the refrigerated biscuits into small bite-sized pieces and gently stir them into the chicken and vegetable mixture, adding spoonfuls of the cooking liquid over any biscuit pieces on top to keep them moist.
- Cook Dumplings and Serve: Continue cooking on High with the lid on, stirring every 30 minutes. Cook for an additional 2 hours, until the vegetables are tender and the biscuit pieces are fully cooked and fluffy. Once done, serve hot for a comforting meal.
Notes
- You can substitute fresh thyme with 1 teaspoon dried thyme if fresh is unavailable.
- For a thicker consistency, use less chicken broth or reduce the broth before adding dumplings.
- To speed up cooking, use chicken thighs instead of breasts for more flavor and tenderness.
- Frozen peas can be swapped with other frozen vegetables such as corn or green beans.
- Leftover Chicken & Dumplings keep well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
