Gather ’round foodies, it’s time to dive into a comfort food classic that warms the soul and tantalizes the taste buds. Today, I’m excited to share my cherished recipe for Slow Cooker Chicken and Dumplings. This dish holds a special place in my heart as it brings back fond memories of cozy family gatherings and delightful evenings with friends. There’s nothing quite like a bowl of tender chicken, hearty vegetables, and fluffy dumplings to create moments that linger in our hearts. So, let’s roll up our sleeves and embark on a culinary journey that combines tradition, flavor, and ease.
How to Prepare Slow Cooker Chicken and Dumplings
Ingredients for Slow Cooker Chicken and Dumplings
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 2 cans (10 1/2 ounces each) condensed cream of chicken soup
- 1 medium onion, finely diced
- 1 package (10 ounces) refrigerated biscuit dough
- 2 cups water, or as needed to cover
Directions for Slow Cooker Chicken and Dumplings
- Place the boneless, skinless chicken breast halves, condensed cream of chicken soup, diced onion, and butter into the slow cooker.
- Add enough water to cover the ingredients, and give it a good stir to combine.
- Cover the slow cooker and set it to cook on High for 5 to 6 hours, allowing the flavors to meld and the chicken to become tender.
- About 30 minutes before you’re ready to serve, gently tear the refrigerated biscuit dough into pieces and place them into the slow cooker.
- Continue cooking until the dough is no longer raw in the center, and it transforms into soft and fluffy dumplings.
- Serve the Slow Cooker Chicken and Dumplings piping hot, and get ready to savor the heartwarming flavors that remind us of cherished times.
Frequently Asked Questions
What’s the secret to tender chicken in this recipe?
The slow cooker is the real hero here! Cooking the chicken on High for 5 to 6 hours allows it to become incredibly tender and infused with all the flavors from the soup and seasonings.
Can I use homemade biscuit dough instead of refrigerated dough?
Absolutely! If you’re feeling adventurous, go ahead and use your favorite homemade biscuit dough recipe. Just tear it into pieces and follow the same instructions.
How do I prevent the biscuit dough from turning mushy?
To ensure your dumplings are perfectly cooked, make sure the slow cooker is covered and avoid lifting the lid too often. This helps maintain the right cooking environment and prevents excess moisture.
Can I add vegetables to the dish?
Definitely! Feel free to toss in your favorite vegetables like carrots, peas, or celery. Just chop them into bite-sized pieces and add them at the beginning of the cooking process.
Is it okay to use chicken thighs instead of breast?
Absolutely, chicken thighs work wonderfully in this recipe. They bring extra richness to the dish and remain tender during the slow cooking process.
Can I prepare this recipe on low heat?
While the cooking time will be longer on low heat, you can certainly prepare this dish on the low setting. Cook it for 8 to 10 hours on low, and you’ll be rewarded with the same delightful flavors.
Slow Cooker Chicken and Dumplings
Ingredients
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 2 10 1/2 ounce cans condensed cream of chicken soup
- 1 medium onion finely diced
- 1 10 ounce package refrigerated biscuit dough
- 2 cups water or as needed to cover
Instructions
- Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well.
- Cover and cook on High for 5 to 6 hours.
- About 30 minutes before serving, tear biscuit dough into pieces.
- Place dough in the slow cooker.
- Cook until dough is no longer raw in the center.
- Serve hot and enjoy!
