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Cozy Slow Cooker Chicken and Dumplings with Easy Biscuit Dough

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This cozy slow cooker chicken and dumplings with biscuit dough is the kind of meal that wraps around you like a warm blanket on a cold night. The chicken gets fall-apart tender in a rich, creamy broth that simmers all day while you go about your business.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 2 tablespoons (28 grams) unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 3 tablespoons (24 grams) all-purpose flour
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 can (10.5 ounces / 298 grams) cream of mushroom soup
  • 1 cup (150 grams) frozen peas
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 dried bay leaves
  • Salt and black pepper to taste
  • 1 can (16.3 ounces / 462 grams) refrigerated biscuit dough (e.g., Pillsbury Grands)
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Season and Sear the Chicken: Pat chicken breasts dry with paper towels. Season generously on both sides with salt and black pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat until sizzling. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  2. Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of butter. Add diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and onions are translucent. Add minced garlic and cook for 30 seconds. Sprinkle flour over vegetables and stir constantly for 1 minute.
  3. Deglaze the Pan: Slowly pour in about 1 cup of the chicken broth while scraping the bottom of the skillet with a wooden spoon. Let it simmer for a minute until slightly thickened, then pour the mixture into the slow cooker.
  4. Build the Broth: Add the remaining 3 cups of chicken broth, cream of mushroom soup, fresh thyme sprigs, and bay leaves to the slow cooker. Stir until smooth. Nestle the seared chicken breasts into the liquid.
  5. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is fork-tender.
  6. Shred the Chicken: About 30 minutes before serving, remove chicken from slow cooker and shred with two forks. Discard thyme sprigs and bay leaves. Return shredded chicken to slow cooker and stir in frozen peas.
  7. Add the Dumplings: Open the can of biscuit dough. Separate biscuits and cut each into quarters. Gently drop biscuit pieces into the hot broth, pushing them down slightly. Cover and cook on HIGH for 25-30 minutes until dumplings are cooked through and fluffy.
  8. Finish and Serve: Gently stir, adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with fresh parsley if desired. Serve immediately.

Notes

Do not stir the dumplings for at least 15 minutes after adding them to prevent them from becoming mushy. For a thicker broth, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 10 minutes before adding dumplings. Leftovers keep in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth or milk.

Nutrition

Keywords: slow cooker chicken and dumplings, chicken and dumplings, comfort food, slow cooker recipe, biscuit dough dumplings

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