Description

A creamy, comforting slow cooker chicken and dumplings recipe featuring tender chicken thighs, a rich broth with peas and carrots, and fluffy biscuit dumplings. It is a budget-friendly, hands-off meal perfect for busy weeknights.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 cups low-sodium chicken broth
1 can (10.5 oz) condensed cream of chicken soup
½ cup heavy cream
1 teaspoon dry mustard powder
2 cups frozen peas and carrots
1 cup green beans, chopped (optional)
1 box (16.3 oz) buttermilk biscuit mix
¾ cup buttermilk
½ cup shredded cheddar cheese (optional)
2 tablespoons chives or green onions, chopped
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste

Instructions

Dice the onion and mince the garlic. Chop green beans if using.
Add diced onion, minced garlic, and butter to the bottom of a 6-quart slow cooker. Sauté on ‘Sauté’ function for 2 minutes if available, or just dump in.
Add chicken broth, cream of chicken soup, heavy cream, dry mustard powder, thyme, salt, pepper, and bay leaf. Stir to combine.
Place chicken thighs on top of the soup mixture. Add frozen peas and carrots (and green beans if using). Do not stir.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
Remove chicken from slow cooker and shred using two forks. Discard any fat or skin. Return shredded chicken to the pot. Remove bay leaf. Taste and adjust seasoning.
In a small bowl, combine biscuit mix, shredded cheddar cheese (if using), chopped chives, and buttermilk. Stir gently until just combined; do not overmix.
Drop spoonfuls of biscuit dough directly onto the hot soup in the slow cooker. Do not stir.
Cover and cook on HIGH for 15-20 minutes until biscuits are cooked through (toothpick comes out clean).
Ladle into bowls and serve immediately.

Notes

Do not stir the chicken early in the cooking process to prevent it from breaking apart. Handle the biscuit dough gently to avoid tough biscuits. Keep the lid on while cooking the dumplings to ensure they rise properly. If the soup is too thick, add a splash of broth or milk. Leftovers store in the refrigerator for up to 4 days; this recipe does not freeze well due to the dairy and biscuits.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4
Sodium: 850
Fat: 22
Saturated Fat: 9
Carbohydrates: 32
Fiber: 3
Protein: 35

Keywords: crockpot chicken and dumplings, slow cooker dinner, easy family dinner, budget friendly meals, comfort food, chicken and dumplings recipe, weeknight dinner