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Quick Slow Cooker Chicken and Dumplings: Easy 30-Min Recipe

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This quick slow cooker chicken and dumplings recipe is proof that the best meals sometimes come from ignoring what you think you know. It tastes like a Sunday supper you spent hours on, but comes together in about 30 minutes of actual effort.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 4 tablespoons (56g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 4 cups (960ml) low-sodium chicken broth
  • 1 cup (240ml) whole milk
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 can (16.3 oz or 460g) refrigerated biscuit dough (e.g., Pillsbury Grands! Homestyle)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season the chicken breasts with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
  2. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the diced onion and cook for 2 minutes, stirring occasionally, until it starts to soften. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the onion mixture and stir constantly for 1 minute.
  3. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and keep stirring until the mixture is smooth. Let it simmer for 1-2 minutes until it thickens slightly. Scrape up any browned bits from the bottom of the skillet.
  4. Pour the broth mixture into the slow cooker. Add the frozen vegetables, dried thyme, and another pinch of salt and pepper. Nestle the browned chicken breasts into the liquid. Cover and cook on HIGH for 3 hours or LOW for 5-6 hours, until the chicken is tender enough to shred easily.
  5. Remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine.
  6. Open the can of biscuit dough. Use kitchen scissors or a sharp knife to cut each biscuit into 6-8 pieces. Drop the pieces gently into the hot stew, pushing them down slightly so they’re mostly submerged. Do not stir after adding them.
  7. Cover the slow cooker and cook on HIGH for 20-25 minutes. The dumplings are done when they’re puffed up, cooked through, and no longer doughy in the center.
  8. Ladle the chicken and dumplings into bowls. Garnish with fresh parsley if desired. Serve immediately.

Notes

Don’t skip browning the chicken for extra flavor. Cut biscuits into even pieces (walnut-sized) for even cooking. Do not stir after adding dumplings. If stew is too thick before adding dumplings, stir in extra ½ cup broth or milk. For shredding, cook chicken until it reaches 190°F (88°C) for best texture. Leftovers keep in refrigerator for up to 4 days. Freeze stew base (without dumplings) for up to 3 months.

Nutrition

Keywords: slow cooker chicken and dumplings, easy chicken and dumplings, quick chicken and dumplings, weeknight dinner, comfort food, biscuit dumplings, chicken stew

Find it online: https://forkifyfun.com/quick-slow-cooker-chicken-and-dumplings-easy-30-min-recipe/