Slow Cooker Chicken and Dumplings Recipe
Blue Ribbon Recipe
Your family is going to love this easy comfort food dinner. The shredded chicken picks up the flavors of the warm, buttery sauce and the carrots are super tender. When combined with the fluffy biscuit on top, everything is a delicious bite. The Test Kitchen
1 lbboneless skinless chicken breast or thighs
2 Tbspunsalted butter
2 can(s)condensed cream of chicken soup
1 mediumyellow onion, diced small
14 ozchicken broth
1 largestalk celery
3 mediumcarrots, peeled and sliced 1/4" thick
2 can(s)refrigerated homestyle buttermilk biscuits
1/2 call-purpose flour
How to Make Slow Cooker Chicken and Dumplings Recipe
- Stir to just combine, cover turn the slow cooker on high and cook for 4−4½ hours. Or if you want this to be waiting for you at the end of your work day, cook it on low for 8 hours. There’s no need to stir or chop the chicken—just put the first 5 ingredients in the slow cooker and let it do the work.
- After about 4 hours, remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Use a fork or wooden spoon to break the chicken into chunks or press the chicken against the side of the pot to shred it if you prefer. The chicken should be very tender and come apart easily.
- Pop open the cans of those homestyle buttermilk biscuits. Roll each piece of biscuit in a little flour to coat it completely. Remove some of the excess flour, but don’t worry if there is a little extra flour on there when they go in—that little bit of extra flour will help thicken the stew. Drop the coated biscuits into the slow cooker on top of the stew.