Slow Cooker Chicken and Dumplings
This Slow Cooker Chicken and Dumplings is a comforting one-pot dish made with chicken breasts, cream soups, mixed vegetables, and tender biscuit dumplings—perfect for cozy family dinners.
6 Servings
Ingredients
- ½ large onion finely chopped
- 2 pounds boneless skinless chicken breasts
- 1 can 10.5 oz cream of celery soup
- 1 can 10.5 oz cream of chicken soup
- 2 tablespoons freshly chopped parsley
- 1 tablespoon poultry seasoning
- ½ teaspoon dried oregano
- ½ teaspoon celery flakes
- Salt and black pepper to taste
- 2 cups low-sodium chicken broth
- 1 bag approx. 12 oz frozen mixed vegetables
- 1 can refrigerated biscuit dough
- Additional chopped parsley for garnish (optional)
Instructions
Prepare the Base Layer:
- Begin by placing the finely chopped onion into the bottom of the slow cooker to act as the aromatic base of the dish.
Add the Chicken:
- Lay the boneless, skinless chicken breasts on top of the onion layer, arranging them evenly to ensure uniform cooking.
Create the Creamy Mixture:
- In a separate mixing bowl, thoroughly combine the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, dried oregano, celery flakes, and salt and pepper. Stir until a smooth, homogenous mixture forms.
Incorporate the Mixture:
- Pour the prepared creamy soup mixture evenly over the chicken in the slow cooker, covering the meat completely.
Add the Broth and Cook:
- Pour in the chicken broth around the edges of the slow cooker to maintain an even distribution of moisture. Secure the lid and cook on high heat for 5 hours.
Shred the Chicken:
- Once the chicken is fully cooked, remove it from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the cooker.
Add Vegetables and Dumplings:
- Add the frozen mixed vegetables directly into the slow cooker and stir to distribute evenly. Break the refrigerated biscuit dough into small dumpling-sized pieces and add them to the pot, mixing gently to combine.
Final Cooking Phase:
- Cover the slow cooker once more and cook on high for an additional 1 hour, or until the biscuit dough is fully cooked and has puffed up into soft dumplings.
Garnish and Serve:
- Serve hot, garnished with additional chopped parsley if desired.
Notes
To Make It Gluten-Free: Use gluten-free cream of celery and cream of chicken soups (many brands now offer certified gluten-free versions). Substitute the refrigerated biscuit dough with a gluten-free biscuit dough alternative, either homemade or store-bought. Ensure the chicken broth is labeled gluten-free as well.