Slow Cooker Chicken and Dumplings
(adapted from Eating on a Dime)
Chicken and Dumplings is one of my top 5 favorite meals of all time. I will always associate them with my Nanny. She knows they’re my favorite, and she has made them just for me ever since I was little. Well she made them for everyone, but because she knew they were my favorite.
Since I live in Virginia, and Nanny lives in Florida, I decided to attempt my own take on chicken and dumplings. This recipe is not based on hers, but it is “in the spirit of.” This is one of the simplest recipes I can even give because it’s all in the slow cooker. It is so comforting and satisfying.
I use store-bought biscuit dough for the dumplings instead of making them from scratch. I also added in some mixed veggies to make this dinner feel rounded out. Nanny always cut up hard boiled eggs into her dumplings, so I do it, too. Hard-boiled eggs are something we always have on-hand, so it’s not a big deal to chop up a few a toss them in. I recently started adding fresh thyme to the dish because I love it in chicken noodle soup, so why not add it here? I have thyme in my herb box anyway, and you can just stick the whole sprig in and take the stems out later.
Slow Cooker Chicken and Dumplings is definitely a good cold weather dinner, but I actually eat them all year. As usual, this recipe makes a lot. Remember I have 4 kids eating plus a husband who brings leftovers to work the next day. But you can always half the recipe if you want.
Total Time: 8 hours; Hands-on Time: 30 minutes
Difficulty Level: Easy
3 boneless skinless chicken breasts
16 ounce bag of frozen mixed veggies
1/2 cup of flour
8 teaspoons of chicken base
10 cups of water
6-8 sprigs fresh thyme
1 tablespoon dried parsley
Salt and pepper
1 ½ to 2 cans of biscuit dough
3 hardboiled eggs (optional)
- Dice the onion and add it to the slow cooker.
- Add the veggies on top. Then add the whole chicken breasts on top of the veggies. Add the whole sprigs of thyme and the parsley.
- Add the flour, chicken base, and the water. Cook on high for 4 hours or on low for 6 hours.
- Pull the chicken breasts out and shred them. Then add them back to the pot. Taste and season with salt and pepper.
- Open the biscuit dough. Use a very sharp, non-serrated knife or a pair of kitchen shears to cut the dough into small pieces. One biscuit should make about 6 dumplings. Add them to the top of the chicken until you run out of room. Cook for another 1 ½ to 2 hours, stirring occasionally to break up the dumplings and make sure they’re cooking thoroughly.
- Chop up the hard boil eggs. Add them during the last few minutes just to make sure they’re warm. Remove the thyme branches, as the leaves should have all fallen off. Serve hot.