Slow Cooker Chicken and Dumplings Recipe

Chicken broth: A flavorful liquid base that enhances the overall taste of the dish.

Chicken breasts: Boneless, skinless pieces of chicken that become tender and juicy when cooked.

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

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

Onion: Adds depth and a hint of sweetness to the overall flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Cream of chicken soup: Creates a creamy, rich base for the dish.

Refrigerated biscuit dough: Forms the dumplings that cook up fluffy and tender in the slow cooker.

When preparing the chicken breasts for this slow cooker recipe, consider searing them in a hot pan with a bit of oil before adding them to the slow cooker. This step can enhance the flavor by creating a caramelized exterior on the chicken, adding depth to the overall dish. Additionally, make sure to cut the vegetables into uniform pieces to ensure even cooking.

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

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

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

• chopped celery - Substitute with chopped fennel: Fennel adds a slight anise flavor and a similar crunch to the dish.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy texture and depth of 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 alternative.

• Allow the chicken and dumplings to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken and dumplings to an airtight container. Ensure that the container is large enough to hold the dish without squishing the biscuits.

• Store the container in the refrigerator if you plan to consume the leftovers within 3-4 days. The flavors will meld together, making the dish even more delicious.

• For longer storage, place the airtight container in the freezer. The chicken and dumplings can be frozen for up to 3 months without losing their quality.

• To reheat, thaw the frozen chicken and dumplings in the refrigerator overnight. This slow thawing process helps maintain the texture of the vegetables and biscuits.

• Once thawed, transfer the dish to a saucepan or slow cooker. Heat on low, stirring occasionally, until the chicken and vegetables are heated through and the biscuits are soft and warm.

• If reheating in the microwave, place a portion of the chicken and dumplings in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.

• For an extra burst of flavor, consider adding a splash of chicken broth or a dollop of cream of chicken soup while reheating. This will help rejuvenate the dish and keep it moist.

• Avoid reheating the chicken and dumplings multiple times, as this can lead to overcooked chicken and mushy biscuits. Reheat only the portion you plan to eat to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Transfer the leftover chicken and dumplings to an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of the leftovers in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer stovetop reheating, pour the leftover chicken and dumplings into a saucepan. Add a splash of chicken broth or water to maintain moisture. Heat over medium-low, stirring occasionally, until warmed through.

• For those with an air fryer, preheat it to 350°F (175°C). Place the leftovers in an air fryer-safe dish or wrap in aluminum foil. Heat for 5-7 minutes, checking halfway through to ensure even heating.

• Slow cooker: This is the main appliance used to cook the chicken and vegetables slowly over several hours, ensuring they become tender and flavorful.

• Cutting board: Use this to safely chop the chicken, carrots, celery, and onion into the required sizes.

• Chef's knife: Essential for cutting the chicken and vegetables into chunks and pieces.

• Measuring cups: These are used to measure out the chicken broth and ensure you have the correct quantities of chopped vegetables.

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

• Mixing spoon: Use this to stir the ingredients gently, especially when adding the biscuit dough towards the end of the cooking process.

• Ladle: Useful for serving the chicken and dumplings once they are fully cooked.

Pre-chop vegetables: Chop carrots, celery, and onion the night before and store them in the fridge.

Use pre-cooked chicken: Substitute raw chicken breasts with pre-cooked or rotisserie chicken to cut down on cooking time.

Opt for canned broth: Use store-bought chicken broth instead of making your own.

Quick biscuit dough: Use refrigerated biscuit dough for faster preparation instead of making dough from scratch.

Set and forget: Utilize the slow cooker's timer function to start cooking while you’re away.