Slow Cooker Chicken and Dumplings Recipe

Chicken breasts: The main protein in this dish, providing tender and flavorful meat.

Chicken broth: Adds depth and richness to the dish, enhancing the overall flavor.

Carrots: Adds sweetness and a slight crunch to the dish.

Celery: Provides a subtle, earthy flavor and a bit of texture.

Onion: Adds a savory base flavor to the dish.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

Cream of chicken soup: Creates a creamy, rich texture and adds additional chicken flavor.

Refrigerated biscuit dough: Forms the dumplings, adding a fluffy, comforting element to the dish.

To enhance the flavor of your chicken breasts, consider searing them in a hot pan with a bit of oil before placing them in the slow cooker. This step will add a rich, caramelized layer to the chicken and deepen the overall taste of your chicken and dumplings. Additionally, when cutting the biscuit dough into small pieces, try to make them uniform in size to ensure even cooking.

• chicken breasts - Substitute with chicken thighs: Chicken thighs are more flavorful and remain tender and juicy during slow cooking.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for those avoiding meat.

• chopped carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweet flavor that complements the dish.

• chopped celery - Substitute with fennel: Fennel adds a subtle anise flavor and maintains a similar crunch.

• chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

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

• refrigerated biscuit dough - Substitute with homemade dumpling dough: Homemade dumpling dough can be made with flour, baking powder, salt, and milk, providing a fresher and customizable option.

• 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 to an airtight container. Make sure to use a container that seals well to maintain freshness.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This ensures the vegetables and chicken remain fresh and safe to eat.

• For longer storage, place the airtight container in the freezer. The dish can be frozen for up to 3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the frozen chicken and dumplings in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the vegetables and biscuits.

• Reheat the dish in a saucepan over medium heat, stirring occasionally to ensure even heating. You may need to add a splash of chicken broth or water to maintain the desired consistency.

• Alternatively, you can reheat individual portions in the microwave. Place the portion in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.

• If the biscuits become too soft during storage, you can crisp them up by placing them under the broiler for a few minutes before serving.

• For the stovetop method, place the leftover chicken and dumplings in a saucepan over medium heat. Add a splash of chicken broth or water to maintain moisture. Stir occasionally until heated through, about 10-15 minutes.

• If using a microwave, transfer the leftovers to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly warmed.

• For the oven method, preheat your oven to 350°F (175°C). Place the leftovers in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes or until heated through, stirring halfway to ensure even heating.

• To reheat in a slow cooker, transfer the leftovers back into the slow cooker. Set on low and heat for 1-2 hours, stirring occasionally, until the chicken and dumplings are warmed through.

• For a quick reheat using a steamer basket, place the leftovers in the basket over simmering water. Cover and steam for about 10 minutes, or until heated through, ensuring the dumplings stay soft and moist.

• Slow cooker: This is the primary appliance used to cook the chicken and dumplings slowly over several hours.

• Cutting board: Used as a surface to chop the carrots, celery, and onion.

• Chef's knife: Essential for chopping the vegetables and cutting the biscuit dough into small pieces.

• Measuring cups: Used to measure the chicken broth, carrots, celery, and onion accurately.

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

• Forks: Used to shred the cooked chicken breasts.

• Can opener: Necessary for opening the can of cream of chicken soup and the can of refrigerated biscuit dough.

• Mixing spoon: Used to stir the shredded chicken back into the slow cooker and to mix in the cream of chicken soup.

Use pre-chopped vegetables: Save time by buying pre-chopped carrots, celery, and onions from the store.

Cook chicken in advance: Prepare the chicken breasts ahead of time and store them in the fridge until ready to use.

Use rotisserie chicken: Substitute rotisserie chicken for the chicken breasts to skip the shredding step.

Quick biscuit dough: Use pre-made biscuit dough to avoid making dough from scratch.

Instant pot option: Use an Instant Pot to reduce cooking time significantly.