Description
Hearty old-fashioned chicken and dumplings bring Southern comfort straight to your table with creamy, classic goodness. Rich chicken stew topped with pillowy dough dumplings promises pure, soul-warming deliciousness you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1.25 pounds boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 4 sprigs fresh thyme
Vegetables and Seasonings:
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 1 teaspoon dried oregano
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Liquid and Dumplings:
- 2 (10.5-ounce) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 (16.3-ounce) can refrigerated biscuits
Instructions
- Layer chopped onions across the bottom of a slow cooker, then arrange chicken breasts on top. Sprinkle with oregano, salt, and pepper to enhance flavor profiles.
- Drizzle cream of chicken soup and chicken broth over the chicken. Nestle thyme sprigs and bay leaf into the liquid. Secure lid and cook on High for 3 hours until chicken reaches full internal doneness.
- Remove and discard thyme and bay leaf. Utilize two forks to meticulously shred the cooked chicken into tender, uniform pieces.
- Incorporate chopped celery, carrots, peas, and minced garlic into the shredded chicken mixture, distributing vegetables evenly throughout.
- Transform refrigerated biscuits into bite-sized morsels by cutting or tearing. Gently fold these pieces into the chicken and vegetable blend, ensuring comprehensive coverage.
- Cascade remaining cooking liquid over the top to moisten biscuit pieces. Continue cooking on High for 1 to 1.5 hours, stirring periodically to prevent sticking and promote even cooking. Verify vegetables are tender and biscuits are fully cooked before serving.
Notes
- Customize the soup’s thickness by adjusting chicken broth quantity for desired consistency.
- For gluten-free option, replace refrigerated biscuits with gluten-free alternatives or cornstarch dumplings.
- Use boneless, skinless chicken thighs instead of breasts for richer, more tender meat.
- Reduce sodium by selecting low-sodium chicken broth and cream of chicken soup.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg