Slow Cooker Chicken and Dumplings Recipe

Chicken broth: Provides the base for the soup, adding depth and flavor.

Chicken breasts: Boneless and skinless, these are cut into chunks for easy cooking.

Carrots: Chopped for added sweetness and texture.

Celery: Adds a subtle crunch and flavor.

Onion: Chopped to enhance the overall taste of the dish.

Salt: Used to season the ingredients.

Black pepper: Adds a hint of spice and depth.

Cream of chicken soup: Creates a creamy and rich texture.

Refrigerated biscuit dough: Cut into quarters, these form the dumplings in the dish.

When adding the biscuit dough to the slow cooker, make sure to space out the pieces evenly on top of the chicken mixture. This ensures that the biscuits cook through evenly and absorb the flavors from the broth and vegetables. Avoid stirring the dough into the mixture, as this can cause the dumplings to break apart and become mushy.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a good option for vegetarians.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• chopped carrots - Substitute with chopped parsnips: Parsnips have a similar texture and sweetness, adding a unique twist to the dish.

• chopped celery - Substitute with chopped fennel: Fennel adds a slight anise flavor and a similar crunch to the dish.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor while providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy texture with a different but complementary flavor.

• refrigerated biscuit dough - Substitute with homemade dumpling dough: Homemade dumpling dough can be made with flour, baking powder, salt, and milk, providing a fresher and customizable option.

• Allow the chicken and dumplings to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.
• Transfer the cooled chicken and dumplings to an airtight container. Ensure the container is large enough to hold the entire dish without squishing the biscuits.
• For refrigeration, store the container in the fridge for up to 3-4 days. The flavors will meld together, making the dish even more delicious.
• If you plan to freeze the chicken and dumplings, use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, try to separate the biscuits from the chicken mixture. This prevents the biscuits from becoming too mushy upon reheating. You can freeze the biscuits separately in a small bag.
• To reheat from the fridge, transfer the chicken and dumplings to a saucepan and heat over medium-low heat, stirring occasionally until warmed through. You can also reheat in the microwave in a microwave-safe dish, stirring every minute to ensure even heating.
• For reheating from frozen, thaw the chicken and dumplings in the fridge overnight. Once thawed, follow the same reheating instructions as for refrigerated leftovers.
• If you froze the biscuits separately, reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Then combine with the reheated chicken mixture.
• Avoid reheating the chicken and dumplings multiple times, as this can affect the texture and flavor of the vegetables and chicken. Reheat only the portion you plan to consume.

• For the stovetop method:

  1. Place the leftover slow cooker chicken and dumplings in a saucepan or pot.
  2. Add a splash of chicken broth or water to prevent sticking and to keep the dish moist.
  3. Heat over medium-low heat, stirring occasionally, until the chicken and dumplings are heated through, about 10-15 minutes.

• For the microwave method:

  1. Transfer the leftovers to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute increments until the chicken and dumplings are hot.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftovers in an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the chicken and dumplings are heated through.
  4. If the dumplings seem dry, add a bit of chicken broth before covering and baking.

• For the slow cooker method:

  1. Transfer the leftovers back to the slow cooker.
  2. Add a small amount of chicken broth to keep the dish moist.
  3. Cover and heat on low for 1-2 hours, or until the chicken and dumplings are thoroughly heated.

• Slow cooker: A countertop electrical appliance used for simmering foods at a low temperature over a long period of time.

• Measuring cups: Used to measure the volume of liquid or bulk solid cooking ingredients such as chicken broth.

• Measuring spoons: Used to measure small quantities of ingredients like salt and pepper.

• Cutting board: A durable board on which to place material for cutting, such as chicken, carrots, celery, and onion.

• Chef's knife: A versatile knife used for chopping, slicing, and dicing the chicken, carrots, celery, and onion.

• Can opener: A device used to open metal cans, such as the can of cream of chicken soup and the can of refrigerated biscuit dough.

• Mixing spoon: A long-handled spoon used for stirring ingredients together in the slow cooker.

• Tongs: A tool used to handle and place the biscuit dough pieces into the slow cooker.

• Measuring jug: Used to measure and pour the chicken broth accurately.

• Timer: Used to keep track of the cooking times, ensuring the dish is cooked properly.

Pre-chop vegetables: Chop carrots, celery, and onion the night before and store them in the fridge.

Use pre-cooked chicken: Substitute raw chicken breasts with pre-cooked or rotisserie chicken to reduce cooking time.

Opt for canned broth: Use store-bought chicken broth instead of making your own.

Quick biscuit dough: Use refrigerated biscuit dough to save time on making dumplings from scratch.

Set and forget: Utilize the slow cooker's timer function to start cooking while you’re away.