Slow Cooker Chicken and Dumplings Recipe

Chicken breasts: The main protein in the dish, providing tender and juicy meat.

Chicken broth: Adds depth of flavor and keeps the chicken moist.

Carrots: Adds sweetness and a pop of color.

Celery: Provides a subtle crunch and flavor.

Onion: Adds aromatic depth to the dish.

Cream of chicken soup: Creates a creamy, rich base for the dish.

Frozen peas: Adds a touch of sweetness and color.

Refrigerated biscuit dough: Forms the fluffy dumplings that top the dish.

When adding the biscuit dough to the slow cooker, make sure to cut it into small, even pieces. This ensures that the dough cooks evenly and thoroughly. Additionally, avoid stirring too vigorously after adding the dough to prevent it from breaking apart. Instead, gently fold the pieces into the chicken mixture to maintain their shape and texture.

• chicken breasts - Substitute with chicken thighs: Chicken thighs are more flavorful and remain tender during slow cooking.

• chicken breasts - Substitute with turkey breast: Turkey breast offers a similar texture and can be a leaner option.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• chicken broth - Substitute with beef broth: Beef broth adds a richer, more robust flavor to the dish.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweet flavor that complements the dish.

• chopped carrots - Substitute with sweet potatoes: Sweet potatoes add a different texture and a hint of sweetness.

• chopped celery - Substitute with fennel: Fennel provides a similar crunch and a subtle anise flavor.

• chopped celery - Substitute with bell peppers: Bell peppers add a different flavor profile and a bit of color.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor.

• chopped onion - Substitute with leeks: Leeks provide a delicate onion flavor and a different texture.

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

• cream of chicken soup - Substitute with homemade roux with chicken broth: A homemade roux with chicken broth can replicate the creamy consistency and flavor.

• frozen peas - Substitute with fresh peas: Fresh peas provide a similar texture and flavor but may require a bit more cooking time.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and a slightly different flavor.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Homemade biscuit dough allows for customization and can be fresher.

• refrigerated biscuit dough - Substitute with puff pastry: Puff pastry provides a different texture and a flaky, buttery finish.

• Allow the chicken and dumplings to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken and dumplings to an airtight container. Make sure to use a container that seals well to maintain freshness and prevent any odors from the fridge from seeping in.

• Store the container in the refrigerator. The chicken and dumplings will keep well for up to 3-4 days. For best results, reheat in a saucepan over medium heat, stirring occasionally until heated through.

• For freezing, portion the chicken and dumplings into individual servings. This makes it easier to reheat only what you need and helps the dish freeze and thaw more evenly.

• Use freezer-safe bags or containers. If using bags, lay them flat in the freezer to save space and ensure even freezing. If using containers, leave a little room at the top for the food to expand as it freezes.

• Label each bag or container with the date and contents. This helps you keep track of how long the chicken and dumplings have been in the freezer and ensures you use them within the optimal time frame.

• The chicken and dumplings can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight.

• Reheat the thawed chicken and dumplings in a saucepan over medium heat, stirring occasionally until heated through. You can also reheat in the microwave, but be sure to stir halfway through to ensure even heating.

• If the biscuits become too soft after freezing and reheating, consider adding a fresh batch of biscuit dough to the reheated dish and cooking for an additional 10-15 minutes to restore some of the original texture.

• Preheat your oven to 350°F (175°C). Transfer the chicken and dumplings to an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 20-25 minutes, or until heated through.

• For a quicker method, use the microwave. Place a portion of the chicken and dumplings in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until evenly warmed.

• If you prefer stovetop reheating, pour the chicken and dumplings into a saucepan. Add a splash of chicken broth or water to maintain moisture. Heat over medium-low, stirring occasionally, until thoroughly heated.

• For those with an air fryer, preheat it to 350°F (175°C). Place the chicken and dumplings in an air fryer-safe dish. Heat for about 10-15 minutes, checking halfway through to ensure even heating.

• Using a slow cooker for reheating is also an option. Set it to low and transfer the chicken and dumplings back into the slow cooker. Heat for 1-2 hours, stirring occasionally, until warmed through.

• Slow cooker: Used to cook the chicken and vegetables slowly, allowing flavors to meld together over several hours.

• Cutting board: Provides a safe and clean surface for chopping vegetables and cutting biscuit dough.

• Chef's knife: Essential for chopping carrots, celery, and onion efficiently and safely.

• Measuring cups: Used to measure out the chicken broth and chopped vegetables accurately.

• Can opener: Necessary for opening the can of cream of chicken soup.

• Mixing spoon: Used for stirring the ingredients together in the slow cooker.

• Fork: Handy for shredding the cooked chicken breasts directly in the slow cooker.

• Kitchen scissors: Useful for cutting the refrigerated biscuit dough into small pieces.

• Timer: Helps keep track of the cooking time for both the slow cooking phase and the final biscuit cooking phase.

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

Use rotisserie chicken: Substitute chicken breasts with pre-cooked rotisserie chicken to skip the shredding step.

Instant broth: Use pre-made chicken broth or bouillon cubes to save time on making broth.

Frozen vegetables: Use a frozen vegetable mix that includes carrots, celery, and peas.

Pre-made dough: Opt for pre-cut biscuit dough to avoid cutting it yourself.