Slow Cooker Chicken Dumplings (Print Version)
Chicken, veggies, and fluffy dumplings slow-cooked in a creamy sauce with bacon for classic comfort.
# Ingredients:
→ Base
01 -
4 boneless, skinless chicken breasts, cut into 2.5 cm cubes
02 -
480 ml chicken broth
03 -
2 cans (each approx. 295 g) cream of chicken soup
04 -
240 ml whole milk
05 -
2 teaspoons garlic powder
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
→ Vegetables
08 -
450 g carrots, sliced
09 -
4 celery ribs, sliced
10 -
1 medium onion, diced
11 -
170 g frozen peas
→ Garnish and Dumplings
12 -
8 strips bacon, cooked and crumbled
13 -
1 can biscuit dough, cut into small pieces
# Instructions:
01 -
In the slow cooker, whisk together chicken broth, cream of chicken soup, milk, garlic powder, salt, and black pepper until the mixture is smooth and combined.
02 -
Add the diced chicken, sliced carrots, celery, and onion to the slow cooker. Stir thoroughly to coat all pieces in the prepared sauce.
03 -
Secure the lid and cook on low setting for approximately 6 hours, or until the chicken is cooked through and the vegetables are fork-tender.
04 -
Fold the crumbled bacon and frozen peas into the cooked mixture. Stir gently to evenly distribute.
05 -
Place the biscuit dough pieces evenly on top of the mixture in the slow cooker.
06 -
Switch the slow cooker to high and cover. Continue cooking for 1 hour or until the biscuit dough is cooked through and puffed.
# Notes:
01 -
Ensure biscuit dough does not sit directly in the liquid for best texture—arrange on top.