Go Back
- 1.5 pounds boneless, skinless chicken thighs - 4 cups low-sodium chicken broth - 2 cups carrots, sliced - 1 cup celery, diced - 1 onion, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon onion powder - 1/2 teaspoon black pepper - 1 can (16 oz) refrigerated biscuit dough - 1 cup frozen peas - 2 tablespoons cornstarch (optional, for thickening) - 2 tablespoons fresh parsley, chopped, for garnish Gathering the right ingredients is key for a great dish. Start with 1.5 pounds of chicken thighs. I recommend boneless and skinless for easy cooking. Next, you need 4 cups of low-sodium chicken broth. This broth adds depth to the flavor. For veggies, slice 2 cups of carrots and dice 1 cup of celery. Adding 1 diced onion will bring a lovely sweetness. Don’t forget 3 minced cloves of garlic. It packs a tasty punch! For seasonings, use 1 teaspoon each of dried thyme and rosemary. These herbs bring warmth. Add 1 teaspoon of onion powder and 1/2 teaspoon of black pepper for extra flavor. Now let’s talk about dumplings. Grab 1 can of refrigerated biscuit dough. This will make it quick and easy. Toss in 1 cup of frozen peas for color and nutrition. If you want a thicker broth, use 2 tablespoons of cornstarch. Lastly, finish with 2 tablespoons of chopped fresh parsley for a bright touch. With these ingredients, you're ready to create a cozy meal that warms the heart! First, grab your slow cooker. Add 1.5 pounds of boneless, skinless chicken thighs. Next, toss in 2 cups of sliced carrots, 1 cup of diced celery, and 1 diced onion. Don’t forget the 3 cloves of minced garlic! Now, sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper. Finally, pour in 4 cups of low-sodium chicken broth. Give everything a good stir to mix it up. Now, set your slow cooker to low heat. Let it cook for 6-8 hours or on high heat for 3-4 hours. You want the chicken to be fully cooked and tender. Check it after a few hours to see how it’s doing! When the chicken is cooked, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This step adds great texture! Return the shredded chicken back into the slow cooker and stir it in. Open a can of refrigerated biscuit dough. Cut each biscuit into quarters. Gently drop these dough pieces into the slow cooker. Make sure they are spread out evenly in the broth. Cover the slow cooker and cook on high for an additional 30-40 minutes. Check for fluffiness and ensure the dumplings are fully cooked. They should rise nicely and look golden! If you want to thicken the broth, prepare a cornstarch slurry. Mix 2 tablespoons of cornstarch with a little water and stir it in. Add 1 cup of frozen peas at this point. Stir gently to combine everything before serving. To get the best dumplings, cut the biscuit dough into equal pieces. Make sure to drop them gently into the broth. This way, they cook evenly. Keep some space between each piece. This will help them rise and become fluffy. For cooking time, check the dumplings after 30 minutes. They should be light and airy, not doughy. You can add more flavor with a pinch of garlic powder or some smoked paprika. Fresh herbs like thyme or parsley brighten the dish. Try adding peas or corn for a sweet touch. They add color and extra nutrition. Consider stirring in some chopped spinach for a healthy boost. Use the low setting for a longer cook time of 6-8 hours. This will make the chicken tender and juicy. If you’re short on time, the high setting works well too. Set it for 3-4 hours instead. If you have a different slow cooker model, adjust times as needed. Always check the chicken is cooked through before serving. {{image_2}} Adding fresh herbs makes your dish pop with flavor. Use herbs like parsley, thyme, or rosemary. You can add them at the start or near the end of cooking. Fresh herbs are often more aromatic than dried ones. If you have dried herbs, use about one-third of the amount. This keeps the taste bright without being overpowering. For a lighter meal, swap chicken thighs for chicken breast. Chicken breast has less fat and fewer calories. You can also consider low-carb or gluten-free options. Try using cauliflower instead of dumplings. This will give you a tasty, healthy twist on the classic dish. Boost nutrition by adding seasonal vegetables. Consider fresh green beans, sweet potatoes, or zucchini. These veggies add color and flavor. You can also sneak in spinach or kale for extra vitamins. They won’t change the taste much, but they will make your meal healthier. To keep your chicken and dumplings fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Let the dish cool before sealing. This helps keep the flavors intact. Try to enjoy your leftovers within three days for the best taste. When it comes to reheating, the best method is the stove. Gently heat the chicken and dumplings in a pot. Stir often to prevent sticking. If using a microwave, use a microwave-safe dish. Heat in short bursts, stirring in between. To refresh the dumplings, add a splash of chicken broth. This keeps them soft and moist. If you want to freeze the dish, cool it completely first. Use freezer-safe containers to avoid freezer burn. Label with the date to track freshness. When ready to eat, thaw in the fridge overnight. Reheat on the stove, adding broth to restore moisture. This method helps keep the dish's quality and flavor. Yes, you can use frozen chicken thighs in this recipe. Cooking from frozen is easy in a slow cooker. Just add the frozen chicken thighs directly to the pot with the broth and veggies. You should increase the cooking time by about 1-2 hours. Ensure the chicken reaches an internal temperature of 165°F for safety. This method keeps the chicken moist and flavorful. If you don't have biscuit dough, you can make dumplings from scratch. Combine 2 cups of flour, 1 tablespoon of baking powder, and a pinch of salt. Then stir in 3/4 cup of milk until just mixed. Drop spoonfuls of this dough onto the stew. Another option is to use gnocchi or even store-bought dumplings. Both are tasty and save time. The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer for accuracy. The meat should be tender and shred easily with a fork. This ensures it’s safe to eat and delicious in your dish. Yes, you can prepare this recipe ahead of time. You can chop the veggies and place them in the slow cooker with the chicken and broth. Store it in the fridge overnight. In the morning, just set the slow cooker and enjoy a warm meal later. This makes busy days much easier. This blog post guides you through making delicious chicken and dumplings. We started with fresh ingredients like chicken thighs, veggies, and seasonings. Then, we detailed step-by-step cooking in a slow cooker, ensuring tender chicken and fluffy dumplings. Remember, you can customize this dish to your taste and dietary needs. Enjoy experimenting with flavors or adding extra vegetables. This comforting recipe makes meals easy and satisfying. With the right tips, you’ll impress your family and friends every time. Happy cooking!

Slow Cooker Chicken & Dumplings

Warm up with this cozy comfort food recipe for Slow Cooker Chicken & Dumplings. This easy-to-follow dish requires minimal prep time and delivers deep flavors that everyone will love. Packed with tender chicken, hearty vegetables, and fluffy dumplings, it's the perfect meal for busy days. Ready to indulge? Click through for step-by-step instructions and make this comforting dish tonight!
Print Recipe Pin Recipe

Ingredients
  

1.5 pounds boneless, skinless chicken thighs

4 cups low-sodium chicken broth

2 cups carrots, sliced

1 cup celery, diced

1 onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1/2 teaspoon black pepper

1 can (16 oz) refrigerated biscuit dough

1 cup frozen peas

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

Prepare the Base: In the slow cooker, add the chicken thighs, chicken broth, sliced carrots, diced celery, diced onion, minced garlic, thyme, rosemary, onion powder, and black pepper. Stir everything together to combine.

    Cook the Chicken: Set your slow cooker to low heat and cook for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.

      Shred the Chicken: Once the chicken is fully cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the slow cooker.

        Add the Dumplings: Open the biscuit dough and cut each biscuit into quarters. Gently drop the dough pieces into the slow cooker, making sure they are evenly distributed throughout the broth.

          Cook the Dumplings: Cover the slow cooker and cook on high for an additional 30-40 minutes, or until the dumplings are fluffy and fully cooked.

            Final Touch: If using cornstarch to thicken the mixture, mix it with a little water to create a slurry, then stir it into the slow cooker during the last 10 minutes of cooking. Add frozen peas at this point as well, stirring gently.

              Garnish and Serve: Once the dumplings are cooked, sprinkle with fresh chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6