Slow Cooker Chicken and Dumplings
Looking for a comforting and delicious meal that practically cooks itself? This Slow Cooker Chicken and Dumplings recipe is just what you need! Perfect for busy weeknights or cozy weekends at home, this dish is sure to satisfy your cravings and warm your soul.
Ingredients:
- 2 lbs. boneless, skinless chicken breasts
- 2 cans of cream of chicken soup
- 1 onion, chopped
- 4 carrots, sliced
- 4 celery stalks, chopped
- 2 cups chicken broth
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 2 cups frozen peas
- 1 can refrigerated biscuits
Instructions:
- Place chicken in the bottom of the slow cooker.
- Add cream of chicken soup, onion, carrots, celery, chicken broth, thyme, garlic powder, salt, and pepper.
- Cook on low for 4-6 hours or on high for 2-3 hours.
- Shred the chicken and add frozen peas. Mix well.
- Cut biscuits into quarters and place on top of the chicken mixture.
- Cook on high for an additional 1 hour, or until biscuits are cooked through.
Popular Questions:
- Q: Can I use chicken thighs instead of chicken breasts?
- Q: Can I use fresh herbs instead of dried thyme?
- Q: Can I freeze the leftovers?
A: Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just adjust the cooking time accordingly.
A: Yes, you can use fresh thyme in place of dried thyme. Use about three times the amount of fresh herbs as you would dried herbs.
A: Yes, you can freeze the leftovers in an airtight container for up to three months. Thaw in the refrigerator before reheating.
Helpful Tips:
- For extra flavor, add a splash of white wine or a sprinkle of rosemary before cooking.
- To thicken the sauce, mix a tablespoon of cornstarch with a tablespoon of water and stir into the slow cooker 30 minutes before serving.
Expert Secrets:
- For a creamier texture, stir in a half cup of heavy cream or Greek yogurt just before serving.
- For a twist, try adding in some chopped mushrooms or diced potatoes for added depth of flavor.
