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Slow Cooker Chicken and Dumplings

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This slow cooker chicken and dumplings recipe can be prepped in just 20 minutes and the slow cooker does all the work! Made with tender chicken, fluffy dumplings, and a hearty mix of veggies in a creamy herb sauce, it’s the ultimate comfort food for chilly days!

Ingredients

Units Scale
  • 3 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon rubbed sage
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons flour + more for tossing the biscuits
  • 3 cups chicken stock
  • 2 cups shredded rotisserie chicken
  • 12 ounce bag frozen peas and carrots
  • 2 bay leaves
  • 1 cup heavy cream
  • 2 tablespoons corn starch
  • 16.3 oz. refrigerated biscuit dough
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Melt butter in a large pot over medium-high heat. Add onion, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 5 minutes.
  2. Reduce heat to medium. Then add garlic, Italian seasoning, dried sage, fresh thyme, 3 tablespoons flour, and a couple large pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
  3. Slowly pour in about 1 cup of stock to deglaze the pan until you can scrape all the yummy bits off the bottom.
  4. Transfer creamy mixture to the crock pot. Then stir in the remaining broth.
  5. Add rotisserie chicken, frozen peas and carrots, and bay leaves. Gently stir to combine all ingredients. Cook on high for 2 hours or on low for 4 hours.
  6. Dissolve cornstarch into the heavy cream and pour it into the crockpot. Stir in a couple pinches of salt and pepper.
  7. Cut each biscuit into 4 pieces (sharp, clean kitchen shears work well for this!) and toss them in a thin layer of flour.
  8. Add floured biscuit dough quarters to the pot, floating them on top, not submerging them. Cook on high for 1 hour.
  9. Season to taste with salt and pepper. Don’t be stingy with the salt and pepper! Give the chicken and dumplings a little stir to coat the dumplings in the creamy sauce. Garnish with fresh chopped parsley and enjoy!
  10. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Don’t skip the saute! It might feel annoying to saute the veggies in a pan before adding them to the crock pot but I promise it’s totally worth the extra effort. It will make the overall flavors of the chicken and dumplings SO much better! Plus, the creamy roux you make with the butter and flour is the key to perfectly creamy chicken and dumplings.

    • You’ll know the dumplings are done when they’ve doubled in size and become puffy. The best way to check is to carefully remove a dumpling when you think it’s done and cut it open to see if it’s doughy in the middle or cooked through.

    • Season moderately with salt and pepper. The ingredients in this recipe are simple, so salt and pepper will go a long way in boosting the overall flavors of the dish.

Find it online: https://midwestfoodieblog.com/slow-cooker-chicken-and-dumplings/