Description
This comforting and hearty Chicken and Dumplings recipe features tender chicken thighs simmered in a flavorful creamy broth with mixed vegetables, topped with homemade fluffy dumplings made from flaky biscuit dough. Slow-cooked to perfection, this dish is perfect for family dinners and cozy evenings.
Ingredients
Scale
Chicken and Broth
- 1 medium yellow onion, finely diced
- 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
Soup Mixture
- 1 10-ounce can cream of mushroom soup
- 1 10-ounce can cheddar cheese soup
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Vegetables
- 1 16-ounce bag frozen mixed vegetables, thawed
Dumplings
- 1 tube (10 ounces) refrigerated flaky biscuit rounds
Optional Garnish
- Chopped parsley
Instructions
- Prepare the slow cooker: Spray a 6-quart slow cooker with nonstick spray. Add the finely diced yellow onion to the bottom of the cooker, then evenly layer the cut chicken thighs on top.
- Combine and add soup mixture: In a medium bowl, mix together the cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Pour this creamy mixture over the chicken in the slow cooker. Then add chicken broth to ensure the chicken is fully covered.
- Cook chicken mixture: Cover the slow cooker and cook the mixture on HIGH for 4 hours, allowing the chicken to become tender and infused with flavors.
- Add vegetables: After 4 hours, stir in the thawed frozen mixed vegetables. Cover again and cook for an additional 15 minutes to heat the vegetables through.
- Prepare dumplings: While vegetables are cooking, lightly flour a surface and gently roll out each biscuit into an oval shape, roughly 1/4-inch thick. Cut each oval into 6 equal pieces to form small dumplings.
- Add dumplings to slow cooker: Carefully arrange the biscuit pieces over the top of the chicken and vegetable mixture in the slow cooker. Cover and continue cooking for 45-60 minutes or until the dumplings are fully cooked and fluffy.
- Shred chicken: Using a slotted spoon, transfer the cooked chicken pieces to a serving platter. Shred the chicken using two forks into bite-sized pieces, then return the shredded chicken to the slow cooker.
- Combine and serve: Gently stir the shredded chicken, vegetables, and dumplings in the slow cooker to combine, letting some dumplings break up and thicken the broth. Serve warm, optionally garnished with chopped parsley.
Notes
- For extra flavor, you can use homemade chicken broth.
- Make sure to thaw frozen vegetables completely before adding to the slow cooker.
- Rolling out the biscuit dough thinly helps the dumplings cook evenly and become fluffy.
- Do not remove the lid while the dumplings are cooking to avoid heat loss and uneven cooking.
- To make this dish gluten free, substitute the biscuit dough with a gluten-free biscuit or dumpling recipe.
