Slow Cooker Chicken and Dumplings Recipe

Chicken broth: A flavorful liquid base made from simmering chicken bones, vegetables, and seasonings.

Chicken breasts: Boneless, skinless pieces of chicken that are lean and cook tenderly in the slow cooker.

Frozen mixed vegetables: A convenient blend of vegetables like peas, carrots, corn, and green beans, adding color and nutrition to the dish.

Cream of chicken soup: A canned soup that provides a creamy texture and rich chicken flavor.

Cream of celery soup: A canned soup that adds a subtle celery flavor and creaminess to the dish.

Salt: A basic seasoning that enhances the overall flavor of the dish.

Black pepper: A spice that adds a mild heat and depth of flavor.

Refrigerated biscuit dough: Pre-made dough that is cut into pieces to create the dumplings in the recipe.

To ensure your chicken breasts remain tender and juicy, avoid overcooking them. If using larger pieces, consider cutting them into uniform sizes to ensure even cooking. When adding the biscuit dough, make sure the pieces are small enough to cook through in the remaining 30 minutes. Stir gently to incorporate the dough without breaking it apart, allowing it to absorb the flavors of the broth and soups.

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

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken 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.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy consistency and a rich, earthy flavor.

• cream of celery soup - Substitute with cream of potato soup: Cream of potato soup offers a similar creamy texture and a mild flavor that complements the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a touch of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can be more subtle.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Homemade biscuit dough allows for control over ingredients and can offer a fresher, more personalized taste.

• 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 into airtight containers. Make sure to leave a little space at the top to allow for expansion if you plan to freeze it.
• For short-term storage, place the containers in the refrigerator. The dish will stay fresh for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The chicken and dumplings can be frozen for up to 3 months.
• When ready to reheat, if frozen, transfer the container to the refrigerator and let it thaw overnight.
• Reheat the chicken and dumplings on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, using a microwave-safe dish and stirring every few minutes to ensure even heating.
• If the dumplings have absorbed too much liquid and become too thick, you can add a splash of chicken broth or water to reach your desired consistency.
• Avoid reheating the dish multiple times, as this can affect the texture and flavor of the dumplings and chicken. Reheat only the portion you plan to consume.

• Preheat your oven to 350°F (175°C). Place the leftover chicken and dumplings in an oven-safe dish, cover with aluminum foil, and bake for about 20-25 minutes until heated through. This method helps maintain the texture of the biscuit dough.

• For a quicker option, use the microwave. Transfer a portion to a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating. Be cautious not to overheat, as the vegetables and chicken can become rubbery.

• If you prefer using the stovetop, place the leftovers in a saucepan over medium heat. Add a splash of chicken broth or water to prevent sticking, and stir occasionally. Heat for about 10 minutes or until thoroughly warmed.

• For those with an air fryer, preheat it to 350°F (175°C). Place the leftovers in an air fryer-safe dish, cover with foil, and heat for 10-15 minutes. This method can help keep the biscuit dough slightly crispy.

• If you have a slow cooker, you can reheat the leftovers on the low setting. Transfer the chicken and dumplings back into the slow cooker, cover, and heat for 1-2 hours, stirring occasionally. This method is excellent for maintaining the dish's original texture and flavor.

• Slow cooker: A countertop electrical appliance used to simmer food at a low temperature.

• Cutting board: A durable board on which to place chicken breasts while cutting them into pieces.

• Knife: A sharp tool used for cutting the chicken breasts into pieces.

• Measuring cups: Used to measure the chicken broth and frozen mixed vegetables accurately.

• Can opener: A tool used to open the cans of cream of chicken soup and cream of celery soup.

• Mixing spoon: Used to stir the ingredients together in the slow cooker.

• Measuring spoons: Used to measure the salt and black pepper.

• Refrigerator: Used to store the refrigerated biscuit dough until it is ready to be used.

• Serving spoon: Used to serve the hot chicken and dumplings once they are cooked.

Pre-cut chicken: Use pre-cut boneless, skinless chicken breasts to save prep time.

Frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping.

Pre-made soups: Utilize canned cream of chicken soup and cream of celery soup for convenience.

Refrigerated biscuit dough: Use refrigerated biscuit dough to avoid making dumplings from scratch.

Slow cooker liner: Line your slow cooker with a disposable liner for easy cleanup.