Slow Cooker Creamy Chicken and Dumplings

There's something inherently comforting about a steaming bowl of chicken and dumplings. This classic dish, cherished across many households, evokes feelings of warmth and nostalgia, especially during the colder months. The tender pieces of chicken nestled in a rich, creamy broth topped with fluffy dumplings create a symphony of flavors and textures that is hard to resist. Whether it's a chilly evening or a rainy day, the appeal of chicken and dumplings lies in its ability to soothe the soul and satisfy the taste buds.

Discover the ultimate comfort food with this cozy slow cooker creamy chicken and dumplings recipe. Perfect for cold nights, this dish features tender chicken, fresh vegetables, and fluffy dumplings in a rich, creamy broth. With simple ingredients and an easy slow cooking process, you can enjoy a delicious meal that warms the heart and soul. Ideal for busy weeknights or chilled weekends, this recipe will surely become a family favorite. Enjoy the comforting flavors and satisfying textures!

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Ingredients

1.5 lbs boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

4 medium carrots, sliced

2 celery stalks, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

2 cups biscuit dough (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken: In the bottom of your slow cooker, place the chicken thighs. Season them with salt, pepper, thyme, and rosemary.

Add Vegetables: Pour in the diced onion, minced garlic, sliced carrots, and diced celery. Stir to combine everything slightly.

Add Liquids: Pour the chicken broth and Worcestershire sauce over the chicken and vegetables. Stir gently to combine.

Cook the Chicken: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.

Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

Add Cream: Stir in the heavy cream and frozen peas into the mixture. Taste and adjust the seasoning with more salt and pepper if needed.

Prepare the Dumplings: While the slow cooker is still on, use a spoon to drop approximately 2-inch pieces of biscuit dough over the chicken and broth mixture. Cover and let them steam for an additional 30 minutes on high, or until the dumplings are puffed and cooked through.

Serve: Once the dumplings are cooked, give it a final gentle stir, garnish with freshly chopped parsley, and serve hot. Enjoy your warm, comforting dish!

Prep Time, Total Time, Servings: 15 minutes | 7 hours 15 minutes | 6 servings