Slow Cooker Chicken and Dumplings Recipe

Chicken broth: This is the flavorful liquid base that cooks the chicken and vegetables, making the dish rich and tasty.

Chicken breasts: Boneless and skinless, cut into bite-sized pieces to cook evenly and stay tender.

Carrots: Chopped carrots add a natural sweetness and a bit of crunch.

Celery: Chopped celery gives a fresh, slightly peppery flavor and some texture.

Frozen peas: These add a pop of color and a mild sweetness to the dish.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a little bit of spice and depth.

Biscuit mix: A baking mix that helps make the dumplings soft and fluffy without needing to measure out flour and baking powder separately.

Milk: Mixed with the biscuit mix to form the dumpling dough, making it creamy and tender.

One of the trickiest parts of this Slow Cooker Chicken and Dumplings Recipe is making the dumpling dough just right and then dropping it into the slow cooker without it all sticking together. Here’s how to handle that step smoothly:

1. After you mix the biscuit mix and milk to form a soft dough, don’t overmix it. Stir just until everything comes together. Overmixing can make the dumplings tough instead of fluffy.
2. Use a spoon to scoop up small spoonfuls of dough. Try to keep them about the same size so they cook evenly.
3. When you drop the dough into the slow cooker, do it gently and space the spoonfuls apart a little bit. This helps the dumplings cook separately and not stick into one big blob.
4. Cover the slow cooker right away after adding the dough. This traps the steam and helps the dumplings cook perfectly soft and tender.

Doing it this way makes the dumplings light and fluffy instead of dense or gooey. Plus, it keeps the chicken and vegetables underneath from getting mushy because the steam cooks everything just right.

I remember the first time I tried this recipe, I dropped big globs of dough all clumped together, and the dumplings turned into one giant, sticky mess. It was still tasty, but not very pretty! Now I use a small spoon and space them out, and it looks so much better. Also, I like to use a little extra milk if the dough feels too dry—it makes the dumplings softer and easier to drop in.

Give it a try, and you’ll see how this simple trick makes your slow cooker meal even more comforting and delicious.

• chicken broth - Substitute with vegetable broth: Provides a similar depth of flavor and is suitable for vegetarians.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Thighs are juicier and more flavorful.

• chopped carrots - Substitute with chopped parsnips: Parsnips offer a slightly sweeter flavor and similar texture.

• chopped celery - Substitute with chopped fennel: Fennel provides a similar crunch with a mild anise flavor.

• frozen peas - Substitute with frozen green beans: Green beans offer a similar color and texture.

• salt - Substitute with soy sauce: Adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: Provides a similar heat without the black specks.

• biscuit mix - Substitute with pancake mix: Pancake mix can be used similarly, though it may be slightly sweeter.

• milk - Substitute with buttermilk: Adds a tangy flavor and helps the dumplings rise better.

• Allow the chicken and dumplings to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken mixture and dumplings into airtight containers. For best results, use containers that are both freezer-safe and microwave-safe.
• If you prefer, you can separate the dumplings from the chicken mixture before storing. This can help maintain the texture of the dumplings when reheating.
• Label each container with the date and contents to keep track of freshness. This is especially useful if you plan to store multiple batches.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. For longer storage, place the containers in the freezer, where they can be kept for up to 3 months.
• When ready to reheat, thaw the frozen chicken and dumplings in the refrigerator overnight. This ensures even reheating and helps maintain the quality of the dish.
• Reheat the chicken mixture and dumplings in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, you can reheat individual portions in the microwave, using a microwave-safe dish and covering it with a microwave-safe lid or plastic wrap to retain moisture.
• If the dumplings have absorbed too much liquid and become too soft, you can add a bit more chicken broth or water to the chicken mixture while reheating to restore the desired consistency.
• For added flavor, consider garnishing the reheated chicken and dumplings with fresh herbs such as parsley or thyme before serving.

• Stovetop Method

  1. Transfer the chicken and dumplings to a large saucepan or skillet.
  2. Add a splash of chicken broth or water to prevent sticking and to keep the dish moist.
  3. Heat over medium-low heat, stirring occasionally, until the chicken and vegetables are heated through and the dumplings are soft and warm, about 10-15 minutes.

• Microwave Method

  1. Place a portion of the chicken and dumplings in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then stir.
  4. Continue heating in 1-minute intervals, stirring in between, until the dish is heated through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chicken and dumplings to an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Bake for 20-25 minutes, or until the chicken and dumplings are heated through.

• Slow Cooker Method

  1. Return the leftovers to the slow cooker.
  2. Add a small amount of chicken broth or water to maintain moisture.
  3. Cover and heat on low for 1-2 hours, or until the chicken and dumplings are thoroughly warmed.

• Steaming Method

  1. Place the chicken and dumplings in a heatproof dish that fits inside a steamer basket.
  2. Add water to the bottom of the steamer and bring to a gentle boil.
  3. Place the dish in the steamer basket, cover, and steam for about 10-15 minutes, or until heated through.

Each method ensures that your Slow Cooker Chicken and Dumplings retain their comforting flavors and textures, making your leftovers just as delightful as the first serving.

• Slow cooker: Used to cook the chicken and vegetables slowly over several hours, ensuring they become tender and flavorful.

• Mixing bowl: Used to combine the biscuit mix and milk to form the dough for the dumplings.

• Measuring cups: Used to measure out the chicken broth, chopped carrots, chopped celery, frozen peas, biscuit mix, and milk accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Used to cut the chicken breasts into bite-sized pieces and chop the carrots and celery.

• Cutting board: Provides a safe surface for cutting the chicken and vegetables.

• Spoon: Used to drop spoonfuls of dough onto the chicken mixture in the slow cooker.

• Lid: Used to cover the slow cooker, allowing the ingredients to cook properly.

• Spatula: Can be used to stir the ingredients in the slow cooker if necessary.

Prep ingredients ahead: Chop carrots, celery, and chicken the night before to save time in the morning.

Use pre-cooked chicken: Substitute raw chicken breasts with pre-cooked or rotisserie chicken to reduce cooking time.

Frozen vegetables: Opt for pre-chopped frozen peas and mixed vegetables to eliminate chopping.

Quick biscuit mix: Use a ready-made biscuit mix to speed up the dumplings preparation.

High setting: Cook on high for 3-4 hours instead of low for 7-8 hours if you're short on time.