Slow Cooker Chicken and Dumplings Recipe

Chicken broth: Provides the flavorful base for the dish.

Boneless, skinless chicken breasts: Adds protein and becomes tender during cooking.

Frozen mixed vegetables: Adds a variety of textures and nutrients.

Salt: Enhances the overall flavor.

Black pepper: Adds a touch of heat and depth.

Cream of chicken soup: Creates a creamy, rich consistency.

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

When adding the biscuit dough to the slow cooker, make sure to space the pieces evenly on top of the chicken mixture. This allows the dough to cook uniformly and ensures that each piece becomes fluffy and fully cooked. Additionally, avoid lifting the lid frequently during the final hour of cooking, as this can release steam and affect the dough's texture.

• chicken broth - Substitute with vegetable broth: Provides a similar savory base and is suitable for vegetarians.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Thighs are juicier and more flavorful, making them a great alternative.

• frozen mixed vegetables - Substitute with fresh mixed vegetables: Fresh vegetables can offer a crisper texture and more vibrant flavor.

• salt - Substitute with soy sauce: Adds a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: Offers a similar heat but with a slightly different, more subtle flavor profile.

• cream of chicken soup - Substitute with cream of mushroom soup: Provides a creamy texture and savory flavor, suitable for those who prefer a different taste.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Allows for control over ingredients and can be tailored to personal taste preferences.

• Allow the chicken and dumplings to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled chicken and dumplings into airtight containers. For optimal freshness, use containers that are specifically designed for storing soups and stews.
• Label the containers with the date of preparation. This helps you keep track of how long the meal has been stored.
• Store the containers in the refrigerator if you plan to consume the chicken and dumplings within 3-4 days. This ensures the vegetables and chicken remain fresh.
• For longer storage, place the containers in the freezer. The chicken and dumplings can be frozen for up to 3 months without losing quality.
• When ready to reheat, thaw the chicken and dumplings in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the biscuit dough and vegetables.
• Reheat the chicken and dumplings on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can reheat in the microwave, stirring every few minutes to avoid hot spots.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.

• Stovetop Method:

  1. Place the leftover slow cooker chicken and dumplings in a saucepan.
  2. Add a splash of chicken broth or water to maintain moisture.
  3. Heat over medium-low, stirring occasionally, until heated through.

• Microwave Method:

  1. Transfer the leftovers to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.

• Oven Method:

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

• Slow Cooker Method:

  1. Return the leftovers to the slow cooker.
  2. Add a bit of chicken broth if needed.
  3. Set to low and heat for 1-2 hours, stirring occasionally, until warm.

• Slow cooker: A countertop electrical appliance used for simmering food at a low temperature over a long period.

• Measuring cups: Used to measure the volume of liquid or bulk solid cooking ingredients such as chicken broth.

• Measuring spoons: Used to measure small quantities of ingredients like salt and pepper.

• Cutting board: A durable board on which to place chicken breasts and other ingredients for cutting.

• Chef's knife: A versatile knife used for cutting chicken breasts into chunks.

• Can opener: A device used to open metal cans, such as the can of cream of chicken soup and the can of refrigerated biscuit dough.

• Mixing spoon: A large spoon used for stirring ingredients together in the slow cooker.

• Tongs: Used to handle and place the pieces of biscuit dough into the slow cooker.

• Serving spoon: A large spoon used to serve the finished chicken and dumplings.

• Ladle: A deep-bowled spoon used for serving liquids like the broth from the slow cooker.

Pre-cut ingredients: Use pre-cut chicken and frozen mixed vegetables to save prep time.

Use canned soup: Opt for cream of chicken soup instead of making it from scratch.

Refrigerated dough: Utilize refrigerated biscuit dough to avoid making dumplings by hand.

Batch cooking: Make a larger batch and freeze portions for future meals.

Slow cooker liners: Use slow cooker liners for easy cleanup.