Description
This comforting Slow Cooker Chicken and Dumplings recipe combines tender chicken thighs, creamy soups, and fresh vegetables, topped with cheesy buttermilk biscuit dumplings. Perfect for a hearty, warming meal that requires minimal prep and easy slow cooker convenience.
Ingredients
Scale
Vegetables and Aromatics
- 4 garlic cloves, minced
- 3 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large yellow onion, sliced
Soup and Broth
- 2 (10.5-oz.) cans cream of chicken soup
- 2 (10.5-oz.) cans cream of mushroom soup
- 2 cups chicken broth
Protein
- 1 1/2 lb. boneless skinless chicken thighs
Additional Ingredients
- 1 cup frozen peas
- 1 (6-oz.) can buttermilk biscuits
- 1 cup white cheddar cheese (about 4 oz.)
- 2 tbsp. minced fresh chives
- Chopped parsley, for serving
Instructions
- Prepare the Slow Cooker Base: Sprinkle the minced garlic, thinly sliced celery, carrots, and sliced onion into the bottom of a 6- to 8-quart slow cooker. Add the cream of chicken soup, cream of mushroom soup, and chicken broth, then whisk everything together until well combined. Place the boneless skinless chicken thighs into the mixture, cover the slow cooker, and cook on high for 2 hours.
- Shred the Chicken: After 2 hours, carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Once cool enough to handle, shred the chicken using two forks. Return the shredded chicken to the slow cooker and add the frozen peas, stirring gently to combine.
- Add and Cook the Dumplings: Lay the buttermilk biscuits out on a clean work surface. Sprinkle the white cheddar cheese and minced fresh chives evenly over the top of each biscuit, and lightly press the toppings into the biscuits so they adhere. Cut each biscuit into fourths and place the pieces on the surface of the soup in the slow cooker. Cover again and cook until the biscuits are fully cooked through, about 20 to 30 minutes.
- Serve: Once the dumplings are cooked, serve the chicken and dumplings hot, garnished with chopped parsley for a fresh herb finish.
Notes
- For a thicker soup base, reduce the chicken broth to 1 1/2 cups.
- You can substitute chicken breasts for thighs if preferred, but thighs yield a juicier result.
- Make sure to shred the chicken finely so it mixes well with the dumplings and vegetables.
- Use refrigerated biscuits fresh from the can; you can also try homemade biscuit dough for a more rustic texture.
- Adding peas near the end helps keep them bright and tender without overcooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
