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This slow cooker chicken and dumplings combines tender chicken thighs, vegetables, and creamy soup base topped with puffy canned biscuit dumplings—a hands-off weeknight meal that cooks while you're away.
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Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the chicken soup, mushroom soup, and broth, and whisk together. Add the chicken, cover, and cook for 2 hours on high.
After 2 hours, remove the chicken to a cutting board. When cool enough to handle, shred the meat with a fork. Return the shredded chicken to the slow cooker, and add the peas.
Lay the biscuits out on a clean work surface. Sprinkle with the cheddar and chives, lightly pressing the cheese and chives into the biscuits to adhere. Cut each biscuit into fourths and place them on the surface of the soup. Cover and cook until the biscuits are cooked through, 20 to 30 minutes. Serve the soup topped with parsley.
Written automatically by CookOS, not by the creator.
Refrigerate stew base in an airtight container up to 3 days; freeze up to 3 months. Reheat on stovetop or microwave, then top with fresh baked biscuits.
slow cooker
Written automatically by CookOS, not by the creator.
Yes, but thighs stay moister and more flavorful during the long cook. If using breasts, reduce cooking time to 3-4 hours to prevent drying out.
Cook on low for 4-6 hours until chicken is tender and shreds easily. Add biscuits in the last 30-45 minutes on high, uncovered, until golden and cooked through.
Yes. Cook the stew base (chicken, broth, soup, vegetables) up to 2 days ahead and refrigerate. Add biscuits fresh on serving day.
Freeze the stew base (without biscuits) up to 3 months. Thaw and reheat, then top with fresh biscuits or serve as soup.
Cook them uncovered on high heat in the final 30-45 minutes so steam escapes. Don't add them too early or they'll absorb excess liquid.
