Outline
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Introduction
- Nostalgic kitchen scene
- Busy modern life and slow cooker solution
- Placement of image after second paragraph
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Why You’ll Love It (H2)
- Bulleted highlights with conversational lead-in
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Timing and Servings (H2)
- Prep time, cook time, servings
- Note on flexibility
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Ingredients (H2)
- Main ingredients list
- Separate dumpling ingredients
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Directions (H2)
- Step-by-step numbered list
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Variations (H2)
- Bulleted twists and flavor adjustments
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Storage & Reheating Tips (H2)
- How to store, freeze, and reheat
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FAQs (H2)
- Common questions and concise answers
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Conclusion (H2)
- Wrap-up and encouragement
Remember the sound of laughter swirling around a warm kitchen, where the air carried hints of melting butter and dough rising on the counter? Back then, Chicken and Dumplings wasn’t just dinner—it was a ritual. Little hands helped pinch dough, and grown-ups swapped stories between spoonfuls. It felt like time itself slowed down, if only for a moment.
Fast forward to now, when calendars overflow and evenings blur together. Dinner often happens between conference calls, carpool runs, or late-night study sessions. You know what? That same cozy magic can happen even if you’re racing against the clock. All it takes is a trusty slow cooker, a few pantry staples, and a bit of patience.
Why You’ll Love It
Here’s the thing: this is comfort food with a side of convenience. No hovering over a pot, no sticky counters covered in flour. Just a few simple steps and you’re free to tackle whatever life throws your way—meetings, playdates, or that novel you’ve been meaning to write.
- Hands-off cooking: set it up in minutes, then forget it.
- Family-friendly: pillowy dumplings hide veggies if you need a stealthy nutrition boost.
- Customizable: swap herbs, add spices, or use shortcut biscuit dough.
- One-pot cleanup: because nobody loves washing dishes more than they love dinner.
Timing and Servings
Prep time clocks in at about 30 minutes. Then, let your slow cooker hum away on LOW for roughly 7½ hours. If you’re tight on time, use HIGH for 4–5 hours—just check the chicken for tenderness before shredding.
You’ll end up with 6 to 8 generous servings. Perfect for a family supper, batch-cooking lunches, or stashing away portions in the freezer. Honestly, doubling the recipe for a crowd is almost too easy.
Ingredients
Gather these basics—and feel free to tweak as you go:
- 2–3 boneless, skinless chicken breasts (about 1½ lb)
- ½ cup chopped onion (about half a medium)
- ½ cup frozen peas
- ¼ cup grated carrot
- 2 Tbsp chopped fresh parsley (plus extra for garnish)
- 2 Tbsp butter, sliced into pats
- 14 oz low-sodium chicken broth
- 20 oz condensed cream of chicken soup (2 cans)
- 1 tsp kosher salt (or to taste)
- 1 tsp freshly ground black pepper (or to taste)
For the dumplings:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk (or water, if you’re in a pinch)
- Optional shortcut: 1 can refrigerated biscuit dough, cut into pieces
Directions
- Build the base: Place chicken breasts and butter slices at the bottom of a 6-quart slow cooker. The butter melts over the meat, adding richness.
- Add veggies & herbs: Scatter onion, peas, carrot, and parsley on top. Pour in broth and cream soup, then season with salt and pepper. Give it a gentle stir so the liquids coat everything.
- Slow-cook: Cover and cook on LOW for 7 hours (or on HIGH for about 4½ hours). You’re aiming for chicken that falls apart with a light tug of two forks.
- Shred right in the pot: Remove the lid, grab two forks, and shred each breast against the slow cooker’s side. Stir to spread the shredded chicken evenly.
- Whisk the dough: In a bowl, combine flour, baking powder, and salt. Pour in milk gradually, stirring until a soft dough forms. If you’re using biscuit dough, skip this step and cut it into bite-sized wedges.
- Drop dumplings on top: Spoon or drop the dough over the hot broth, spacing pieces about an inch apart. Tilt the lid so steam can escape just a bit.
- Finish on HIGH: Switch your slow cooker to HIGH and let it run for 30 minutes, or until the dumplings are puffed and set in the center.
- Serve: Stir gently then ladle into bowls. Sprinkle extra parsley or a grind of black pepper for a bright finish.
Variations
- Veggie boost: Toss in diced potatoes, corn, or green beans before cooking.
- Herbal twist: Swap parsley for fresh thyme, rosemary, or even a pinch of sage.
- Creamy dream: Stir in a splash of milk or heavy cream right before serving.
- Spicy spin: Add a pinch of cayenne or smoked paprika to the broth for gentle heat.
- Leftover remix: Chop cooked dumplings and layer in a dish with cheese for a quick pot pie upgrade.
Storage & Reheating Tips
Leftovers are kind of a miracle: chicken and dumplings almost taste better on day two. Cool completely, then:
- Refrigerate in an airtight container for up to 3 days.
- Freeze portions in zip-top freezer bags for up to 2 months.
To reheat, gently warm on the stovetop over low heat, stirring now and then. If you’re using a microwave, cover loosely and heat in 1-minute bursts, stirring in between. Thaw frozen portions overnight for the best texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Thighs add a bit more flavor and shred just as easily. You might notice a richer broth thanks to the extra fat.
What if I don’t have fresh parsley?
Dried parsley works—about 1 tsp. You can also swap in chives, green onion tops, or a small handful of chopped cilantro for a fresh kick.
How do I prevent gummy dumplings?
Resist the urge to overmix the dough; stir just until it holds together. Also, avoid lifting the lid during cooking—those trapped bubbles of steam are what puff them up.
Can I make this on the stovetop?
Yes. Simmer the base in a large pot for 20 minutes, then drop in your dumplings. Cook until they float and feel tender—about 15 minutes.
Conclusion
Life moves fast, but meals don’t have to be rushed or bland. With your slow cooker doing the heavy lifting, you’ll bring a bowlful of nostalgia—and a warm hug—to the table. So gather your ingredients, set the timer, and look forward to spoonfuls of pure comfort. Trust me, every bite feels like coming home.
Slow Cooker chicken and dumplings
Ingredients
- For the Chicken Soup
- 2-3 boneless skinless chicken breasts (about 1 1/2 pounds)
- 1/2 cup onion chopped (about 1/2 medium onion)
- 1/2 cup frozen peas
- 1/4 cup carrot grated
- 2 tablespoons fresh parsley chopped
- 2 tablespoons butter sliced
- 14 oz chicken broth
- 20 oz condensed cream of chicken soup 2 cans
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- For the Dumplings
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk or water
- Optional: Use canned biscuit dough for quicker preparation
Instructions
- Prepare the Slow Cooker
- Place the chicken breasts and sliced butter into your 6-quart slow cooker.
- Add the chopped onion, frozen peas, grated carrot, and chopped parsley.
- Pour in the chicken broth and condensed cream of chicken soup.
- Season with salt and pepper. Mix to combine.
- Slow Cook the Chicken
- Cover the slow cooker and set to cook on LOW for 7 hours, until the chicken is tender.
- Shred the Chicken
- After 7 hours, shred the chicken breasts directly in the slow cooker using two forks.
- Add the Dumplings
- For homemade dumplings: Mix the flour, baking powder, and salt in a bowl. Gradually add the warm milk (or water) until the dough forms.
- Drop spoonfuls of the biscuit batter into the soup. If using canned biscuit dough, cut the dough into smaller pieces and drop them in.
- Cook the Dumplings
- Set the slow cooker to HIGH. Tilt the lid slightly to allow steam to escape and cook for 30 minutes, or until the dumplings are cooked through and fluffy.
- Serve and Enjoy
- Stir the soup gently. Ladle into bowls, ensuring each serving has plenty of chicken, dumplings, and creamy broth.
Notes
- Variations: Add extra vegetables like diced potatoes, corn, or green beans, or experiment with herbs like thyme or rosemary.
- Quick Tips: Use canned biscuit dough for faster preparation.
