Description of this recipe
This is a classic comfort food recipe made easy in the slow cooker. Tender, shredded chicken simmers in a creamy, flavorful broth, topped with soft, fluffy dumplings. It’s a hearty and satisfying meal that’s perfect for a cozy night in.
Why you will love this recipe
You’ll adore this recipe for its simplicity and deliciousness. It requires minimal effort, making it ideal for busy weeknights. The slow cooker does all the work, resulting in perfectly cooked chicken and melt-in-your-mouth dumplings. Plus, it’s a family-friendly meal that everyone will enjoy. The ease of preparation, combined with the comforting flavors, makes this recipe a winner.
Ingredients:
- 3 to 4 boneless, skinless chicken breasts
- 2 (10.5-oz) cans Cream of Chicken Soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder, or to taste
- ½ tsp garlic powder, or to taste
- 2 Tbsp melted butter
- 1 (16.3-oz) can refrigerated biscuit dough
Preparation:
Step 1: Prepare the Crock Pot: Spray a 6-quart slow cooker with nonstick cooking spray. This prevents the chicken from sticking and makes cleanup easier. Season the chicken breasts with salt and pepper. This simple seasoning enhances the chicken’s flavor as it cooks in the broth.
Step 2: Make the Broth: In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. This creates a rich and flavorful base for the chicken. Ensure the onion and garlic powder are well incorporated to avoid any clumps.
Step 3: Combine Chicken and Broth: Pour the soup mixture over the chicken breasts in the slow cooker, ensuring that the chicken is fully coated. This ensures that the chicken absorbs the flavors of the broth as it cooks.
Step 4: Slow Cook the Chicken: Place the lid on the crockpot and cook on LOW heat for 5 hours. Cooking on low heat allows the chicken to become incredibly tender and flavorful. Avoid opening the lid during cooking to maintain consistent temperature and cooking time.
Step 5: Shred the Chicken: After 5 hours, remove the chicken from the pot and place it on a cutting board. Shred the chicken with two forks until it is in bite-sized pieces. This ensures that the chicken is evenly distributed throughout the dish.
Step 6: Return and Combine: Return the shredded chicken to the crockpot and stir to combine with the soup mixture. This ensures that the chicken is evenly coated with the creamy broth, enhancing the flavor of each bite.
Step 7: Prepare the Dumplings: Open the can of refrigerated biscuit dough. Separate the biscuits and cut each biscuit into 8 bite-sized pieces. Cutting them into smaller pieces ensures they cook evenly and are easy to eat.
Step 8: Add the Dumplings: Sprinkle the biscuit dough pieces over the top of the chicken mixture in the crockpot. Distribute them evenly to ensure they cook uniformly.
Step 9: Cook the Dumplings: Cover the slow cooker and cook on HIGH heat for about 1 hour, or until the biscuits are cooked through and golden brown. Check the dumplings for doneness by inserting a toothpick; it should come out clean. Cooking on high heat allows the dumplings to puff up and become light and fluffy.
Step 10: Garnish and Serve: Garnish with fresh cracked pepper and dried parsley. Freshly cracked pepper adds a hint of spice, while dried parsley provides a pop of color and fresh flavor.
Serving Suggestions:
Serve hot directly from the slow cooker. This dish pairs well with a side salad or steamed vegetables for a complete meal. Consider serving it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor and presentation.
Tips:
- For a thicker sauce, mix a couple of tablespoons of cornstarch with some warm water to form a slurry. Add this mixture to the crockpot when you add the shredded chicken and stir to combine. This will help thicken the sauce as it cooks.
- Feel free to add vegetables such as diced carrots, celery, or peas to the crockpot along with the chicken for added nutrition and flavor.
- If you prefer a richer flavor, use cream instead of chicken broth.
- If you use frozen chicken breasts, make sure they are thawed before cooking, or add an hour of cook time on low.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 450
Protein: Approximately 35g
Sodium: Approximately 800mg
Conclusion
This Crock Pot Chicken and Dumplings recipe is a comforting and easy-to-make meal that’s perfect for any occasion. The slow cooker method ensures tender chicken and flavorful broth, while the fluffy dumplings add a delightful texture. With minimal effort, you can create a satisfying and delicious dish that the whole family will love. Enjoy!
Questions and Answers:
Q1: Can I use frozen chicken breasts instead of fresh?
A: Yes, you can use frozen chicken breasts, but make sure to thaw them completely before adding them to the slow cooker. If you add frozen chicken directly, it may take longer to cook, and the overall texture may not be as tender.
Q2: Can I add vegetables to this recipe?
A: Absolutely! Adding vegetables like diced carrots, celery, or peas can enhance the flavor and nutritional value of the dish. Simply add them to the slow cooker along with the chicken and broth.
Q3: Can I use a different type of soup instead of cream of chicken?
A: While cream of chicken soup is the most commonly used, you can experiment with other cream-based soups like cream of mushroom or cream of celery. Be aware that the flavor will change, so choose a soup that complements the chicken and other ingredients.
Q4: How can I make the dumplings even fluffier?
A: For extra fluffy dumplings, ensure that the biscuit dough is fresh and cold. Avoid over-mixing or kneading the dough, as this can make the dumplings tough. Additionally, resist the temptation to open the slow cooker lid frequently while the dumplings are cooking, as this can release heat and prevent them from rising properly.
Q5: Can I make this recipe ahead of time and refrigerate it?
A: Yes, you can prepare the chicken and broth mixture ahead of time and refrigerate it for up to 24 hours. When you’re ready to cook, simply transfer the mixture to the slow cooker and proceed with the recipe. However, it’s best to add the biscuit dough just before cooking to prevent it from becoming soggy.
