Slow Cooker Chicken Dumplings

There is nothing like coming home to the aroma of chicken and dumplings simmering in the slow cooker Lazy days or busy work weeks both call for this cozy dish Packed with tender chicken savory broth bright vegetables and fluffy dumplings it satisfies everyone around the table and is almost entirely hands off

A few years ago I first tried this on a cold Sunday with very little energy to cook The whole house smelled amazing and my husband still talks about that first bite with the warm dumplings

Ingredients

• Boneless skinless chicken breasts: provide lean protein and become melt-in-your-mouth tender after a slow cook Choose firm pink chicken without discoloration
• Chicken broth: adds layered flavor and creates the sauce base Look for low sodium options if you want to control salt
• Cream of chicken soup: brings extra richness and a creamy texture Select a brand with simple ingredients for the best taste
• Milk: lightens the soup just a bit and helps balance the creamy richness Whole milk gives the silkiest results
• Garlic powder: gives subtle warmth and aroma Use fresh garlic powder that still tastes sharp and pungent
• Salt: brings out the flavors in every layer Make sure to use kosher or sea salt if possible
• Pepper: adds a gentle kick Black pepper with a strong fragrance gives the best result
• Sliced carrots: offer sweetness and their color is lovely against the creamy sauce Select firm carrots without cracks for the sweetest flavor
• Celery: brings earthiness and crunch Choose crisp green ribs without browning
• Diced onion: gives savory undertones Look for onions that feel heavy for their size and have no soft spots
• Frozen peas: add pops of color and texture and they cook quickly under the dumplings Grab a bag with bright green peas for the most flavorful bite
• Bacon: delivers a smoky punch and extra richness Cook it crispy and crumble just before adding so it stays flavorful
• Biscuit dough: puffs up into classic dumplings Store bought biscuit dough saves time and always comes out soft inside and golden on top

Instructions

Prepare the Base:

Whisk together chicken broth cream of chicken soup milk garlic powder salt and pepper in your slow cooker until completely smooth This ensures the soup will be creamy and every spice evenly distributed

Add the Chicken and Vegetables:

Stir in cubed chicken sliced carrots celery and diced onion Fold the ingredients so that every piece is coated with sauce This step is key for making sure nothing cooks unevenly

Slow Cook:

Cover and set your slow cooker on low Let the mixture cook for about six hours During this time the chicken absorbs flavors and the vegetables soften becoming sweet and tender

Add Bacon and Peas:

Just before the dumpling stage gently stir in the crispy bacon and frozen peas The bacon adds richness while the peas bring a fresh texture and color

Add the Dumplings:

Cut biscuit dough into small quarters for cute pillowy dumplings Lay the pieces in a single layer on top of the mixture so they can steam and rise Place them evenly so each portion gets plenty of dumplings

Finish Cooking:

Turn the slow cooker to high and cook for about one more hour This gets the dumplings perfectly light fluffy and cooked through Test one to make sure the inside is not doughy before serving

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The salty smoky bacon is always what keeps everyone coming back for seconds My kids love to help crumble it and sprinkle it in and the smiles around the table make this one of my favorite comfort foods to share

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days The flavors only get better as they meld together If you want to freeze for longer storage let the soup cool completely then freeze in single portions Dumplings may soften a bit after thawing but they are still delicious

Ingredient Substitutions

If you are out of biscuit dough you can use homemade drop biscuits or even canned crescent dough For a dairy free option substitute unsweetened almond or oat milk and use dairy free soups Swap peas for chopped green beans or add sweet corn for a twist

Serving Suggestions

Serve this in big bowls with fresh chopped parsley or crack black pepper on top A squeeze of lemon brings everything together and balances the dish perfectly We love to pair this with a crisp green salad and sweet tea for a Southern style meal

Cultural History

Chicken and dumplings has roots in American and European home cooking It was especially popular during the Great Depression because it was filling and made use of simple ingredients Over the years it became a staple at reunions and Sunday family dinners in the South In my own home each batch feels like a warm hug echoing generations before me

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One bite of these fluffy dumplings floating in savory broth and you will see why they disappear fast in my house This slow cooker classic belongs on your comfort food rotation

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs add extra flavor and remain juicy after slow cooking. Use boneless, skinless thighs for best results.

→ Does biscuit dough stay fluffy in the slow cooker?

When added at the end and cooked on high, the biscuit dough becomes light, fluffy, and cooks through nicely.

→ Should vegetables be sautéed before slow cooking?

No need to sauté. Combining raw vegetables in the slow cooker allows flavors to meld as they slowly tenderize.

→ How do I thicken the sauce?

The creamy soup and biscuit dough thicken the sauce naturally as they cook together. No extra thickener is needed.

→ Can I prepare this dish ahead of time?

Prepare the base and refrigerate overnight if needed. Add biscuit dough and finish cooking when ready to serve.