Description
This comforting Chicken & Dumplings recipe features tender shredded chicken cooked slowly with fresh vegetables and flavorful herbs, combined with biscuit dough pieces that cook into soft, fluffy dumplings. It’s a hearty, classic slow-cooker meal perfect for cozy dinners.
Ingredients
Scale
Soup Base and Seasonings
- 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 and Extras
- 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 Slow Cooker Base: Scatter the chopped onion evenly across the bottom of a large slow cooker. Place the boneless skinless chicken breasts on top of the onions. Season with dried oregano, kosher salt, and freshly ground black pepper to your taste preference.
- Add Liquids and Herbs: Pour the two cans of cream of chicken soup and 2 cups of low-sodium chicken broth over the chicken and onions. Add the 4 sprigs of fresh thyme and one bay leaf. Cover the slow cooker and cook on High for approximately 3 hours, or until the chicken is thoroughly cooked through.
- Shred Chicken and Add Vegetables: Remove the thyme sprigs and bay leaf from the slow cooker and discard them. Using two forks, shred the cooked chicken directly in the slow cooker. Stir in the chopped celery, peeled and chopped carrots, thawed frozen peas, and minced garlic. Next, cut or tear the refrigerated biscuits into small, bite-sized pieces and incorporate them gently into the chicken and vegetable mixture. Spoon some of the cooking liquid over any biscuit pieces that are on top to ensure they remain moist.
- Cook Dumplings and Vegetables: Continue cooking the mixture on High for an additional 2 hours, stirring every 30 minutes. This slow cooking allows the biscuits to cook into soft dumplings and the vegetables to become tender without overcooking.
Notes
- Stirring every 30 minutes during the final cooking stage prevents the dumplings from sticking to the bottom or edges of the slow cooker.
- You can substitute refrigerated biscuit dough with homemade biscuit dough for a fresher taste.
- For a thicker broth, reduce the amount of chicken broth slightly or cook uncovered for the last 30 minutes to evaporate some liquid.
- This recipe freezes well; store leftovers in an airtight container for up to 3 months.
- Adjust seasoning after cooking as needed, since soup cans may vary in salt content.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
