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Slow Cooker Chicken and Dumplings Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings

Description

A comforting slow cooker chicken and dumplings recipe featuring tender rotisserie chicken, aromatic herbs, and fluffy biscuit dumplings simmered in a creamy sauce with vegetables.

Ingredients

Base Ingredients

  • 3 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon rubbed sage
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons flour, plus more for tossing the biscuits
  • 3 cups chicken stock
  • 2 cups shredded rotisserie chicken
  • 12 ounce bag frozen peas and carrots
  • 2 bay leaves

Cream Mixture

  • 1 cup heavy cream
  • 2 tablespoons corn starch

Dumplings

  • 16.3 oz. refrigerated biscuit dough

Seasonings and Garnish

  • Kosher salt
  • Fresh cracked pepper
  • Fresh chopped parsley for garnish

Instructions

  1. Sauté vegetables and seasonings: Melt butter in a large pot over medium-high heat. Add diced onion, sliced celery, and large pinches of salt and pepper. Cook while stirring frequently for about 5 minutes until vegetables soften.
  2. Add garlic and herbs: Reduce the heat to medium. Stir in minced garlic, Italian seasoning, rubbed sage, fresh thyme leaves, 3 tablespoons of flour, and additional salt and pepper. Cook for another 2 minutes, stirring often to combine and develop flavors.
  3. Deglaze the pot: Slowly pour in about 1 cup of chicken stock, scraping the bottom of the pot to lift any browned bits for extra flavor.
  4. Transfer to slow cooker: Move the creamy vegetable mixture into the crock pot and stir in the remaining chicken stock to combine evenly.
  5. Add chicken and vegetables: Mix in shredded rotisserie chicken, frozen peas and carrots, and bay leaves gently. Set slow cooker to high for 2 hours or low for 4 hours to allow flavors to develop.
  6. Make cream slurry: In a small bowl, dissolve corn starch into the heavy cream. Pour this mixture into the crock pot and stir well to thicken the sauce. Season with more salt and pepper as desired.
  7. Prepare biscuit dough: Cut each biscuit into 4 pieces using sharp kitchen shears. Toss the biscuit pieces lightly in flour to prevent sticking.
  8. Add dumplings to slow cooker: Place the floured biscuit pieces on top of the chicken mixture in a single layer without submerging them. Return the slow cooker to high heat and cook for 1 hour until the dumplings are fluffy and cooked through.
  9. Final seasoning and garnish: Taste the chicken and dumplings and season generously with salt and pepper. Stir gently to coat the dumplings in the creamy sauce. Sprinkle fresh chopped parsley on top before serving.
  10. Enjoy and share feedback: Serve the comforting dish warm. If you love this recipe, please leave a 5-star rating and review to let others know!

Notes

  • Using rotisserie chicken saves time and adds great flavor.
  • Be sure to float the dumplings on top rather than submerging to keep them light and fluffy.
  • Adjust seasoning generously, especially salt and pepper, to enhance the creamy sauce.
  • If preferred, you can use homemade biscuit dough instead of refrigerated for a fresher flavor.
  • Cooking times in the slow cooker can vary; check dumplings after 45 minutes to avoid overcooking.
  • For thicker sauce, add a bit more cornstarch slurry gradually until desired consistency is reached.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://sarabaking.com/slow-cooker-chicken-and-dumplings-recipe/