Slow Cooker Chicken and Dumplings Recipe

Chicken breasts: Boneless and skinless, these will become tender and easy to shred after slow cooking.

Condensed cream of chicken soup: Provides a creamy and flavorful base for the dish.

Onion: Finely diced to add depth and sweetness to the broth.

Chicken broth: Enhances the chicken flavor and creates a rich, savory broth.

Frozen peas and carrots: Adds color, texture, and nutrition to the dish.

Dried thyme: A fragrant herb that complements the chicken and vegetables.

Refrigerated biscuit dough: Transforms into fluffy dumplings that soak up the delicious broth.

When shredding the chicken, use two forks to pull the meat apart gently. This method ensures that the chicken is evenly shredded and well-incorporated into the soup mixture. Additionally, for a richer flavor, consider browning the chicken breasts in a skillet before placing them in the slow cooker. This step adds a depth of flavor that enhances the overall dish.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are more flavorful and remain tender and juicy during slow cooking.

• condensed cream of chicken soup - Substitute with condensed cream of mushroom soup: Cream of mushroom soup provides a similar creamy texture and adds a different depth of flavor.

• onion, finely diced - Substitute with shallots, finely diced: Shallots offer a milder and slightly sweeter taste compared to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a lighter flavor and to make the dish vegetarian-friendly if needed.

• frozen peas and carrots - Substitute with fresh peas and diced carrots: Fresh vegetables can provide a more vibrant flavor and better texture.

• dried thyme - Substitute with dried rosemary: Rosemary has a robust flavor that complements chicken well and adds a different aromatic note.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Homemade dough allows for control over ingredients and can provide a fresher taste and texture.

• Allow the slow cooker chicken and dumplings to cool to room temperature before storing. This prevents condensation and helps maintain the texture of the biscuits.

• Transfer the chicken mixture to an airtight container. Ensure the container is large enough to hold the entire dish without squishing the biscuits.

• For optimal freshness, store the container in the refrigerator. The chicken and dumplings will stay fresh for up to 3-4 days.

• If you plan to freeze the dish, use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, consider separating the biscuits from the chicken mixture. This prevents the biscuits from becoming soggy. You can freeze the biscuits separately in a zip-top bag.

• To reheat, thaw the chicken and dumplings in the refrigerator overnight if frozen. Reheat in a slow cooker on low for 2-3 hours or until heated through. Alternatively, you can reheat in a microwave or on the stovetop over medium heat, stirring occasionally.

• If reheating the biscuits separately, warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through.

• For a fresh twist, add a splash of chicken broth or a dollop of cream of chicken soup when reheating to enhance the creamy texture.

• Enjoy your slow cooker chicken and dumplings with a side of steamed vegetables or a fresh salad for a complete meal.

• Preheat your oven to 350°F (175°C). Place the leftover chicken and dumplings in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes or until the chicken is warmed through and the biscuits are soft and fluffy.

• For a quicker method, use the microwave. Transfer a portion of the leftovers to a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer using the stovetop, place the leftovers in a saucepan over medium heat. Add a splash of chicken broth or water to prevent sticking and to keep the mixture moist. Stir occasionally and heat until the chicken and biscuits are thoroughly warmed, about 10-15 minutes.

• For those with an air fryer, preheat it to 350°F (175°C). Place the leftovers in an air fryer-safe dish. Heat for 5-7 minutes, checking halfway through to ensure the biscuits don't become too crispy. This method helps retain the texture of the biscuits while warming the chicken mixture evenly.

• Slow cooker: A countertop electrical appliance used for simmering food at a low temperature over a long period.

• Cutting board: A durable board used for placing and cutting ingredients.

• Chef's knife: A versatile knife used for chopping and dicing the onion.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients such as chicken broth.

• Measuring spoons: Tools used to measure small quantities of ingredients like dried thyme.

• Can opener: A device used to open metal cans, such as the cans of condensed cream of chicken soup.

• Mixing spoon: A large spoon used for stirring ingredients together in the slow cooker.

• Forks: Utensils used for shredding the chicken breasts.

• Tongs: A tool used for placing the pieces of biscuit dough on top of the chicken mixture.

• Timer: A device used to keep track of cooking times, ensuring the dish is cooked for the correct duration.

Prep ingredients ahead: Dice the onion and measure out the chicken broth the night before.

Use pre-cooked chicken: Substitute with rotisserie chicken to skip the shredding step.

Opt for frozen veggies: Use a mixed bag of frozen peas and carrots to save chopping time.

Quick biscuit hack: Use refrigerated biscuit dough for easy dumplings.

Combine in one step: Mix cream of chicken soup, broth, and thyme together before adding to the slow cooker.