in INSTANT POT DINNER RECIPES

CROCK POT CHICKEN AND DUMPLINGS

Slow Cooker Comfort: Chicken and Dumplings Delight

In the realm of comforting, soul-warming meals, few dishes rival the classic appeal of Chicken and Dumplings. Imagine tender chicken, aromatic veggies, and fluffy dumplings all simmered to perfection in a rich, savory broth. Now, picture all of that magic happening effortlessly in your slow cooker, filling your home with the irresistible aroma of home-cooked goodness. Get ready to elevate your comfort food game with our delicious Crock Pot Chicken and Dumplings recipe. Whether you’re cooking for a crowd or craving a cozy meal for yourself, this dish is sure to warm your heart and satisfy your cravings.

Ingredients:

For the Chicken and Dumplings:

  • 1 Onion, diced
  • 6 Boneless, skinless chicken thighs
  • 1 can Cream of chicken soup
  • 1 can Cream of celery soup
  • 2 tbsp Fresh parsley, chopped
  • 1 tsp Poultry seasoning
  • 2 cups Chicken broth
  • 2 cups Frozen mixed vegetables, defrosted
  • Black pepper, to taste

For the Dumplings:

  • 1 can Buttermilk refrigerated biscuits

Instructions:

  1. Prep the Ingredients: Start by dicing the onion and chopping the fresh parsley. Set aside.
  2. Layer the Ingredients: In the slow cooker, place the diced onion at the bottom, followed by the boneless, skinless chicken thighs.
  3. Add the Soups: Pour the cream of chicken soup and cream of celery soup over the chicken.
  4. Season the Broth: Sprinkle the poultry seasoning and chopped fresh parsley over the soups. Add black pepper to taste.
  5. Pour in the Broth: Carefully pour the chicken broth over the ingredients in the slow cooker.
  6. Cook on Low: Cover the slow cooker and cook on low heat for 6-8 hours, or until the chicken is tender and fully cooked.
  7. Shred the Chicken: Once the chicken is cooked through, use two forks to shred the chicken directly in the slow cooker. Stir well to combine the shredded chicken with the creamy soup mixture.
  8. Add the Vegetables: Stir in the defrosted frozen mixed vegetables, ensuring they are evenly distributed throughout the mixture.
  9. Prepare the Dumplings: Cut each buttermilk refrigerated biscuit into quarters.
  10. Add the Dumplings: Gently drop the biscuit quarters into the slow cooker, evenly distributing them on top of the chicken and vegetable mixture.
  11. Continue Cooking: Cover the slow cooker again and cook on high heat for an additional 30-45 minutes, or until the dumplings are cooked through and fluffy.
  12. Serve and Enjoy: Once the dumplings are cooked, ladle the Chicken and Dumplings into bowls and serve hot. Garnish with additional chopped parsley if desired.

Cook Notes and Variations:

  • Homemade Dumplings: For a more traditional touch, you can make homemade dumplings from scratch using your favorite recipe instead of using refrigerated biscuits.
  • Extra Seasoning: Feel free to customize the seasoning to your taste preferences by adding additional herbs or spices such as thyme, rosemary, or garlic powder.
  • Creamy Variation: For an even creamier texture, you can substitute one can of cream of chicken soup with an additional can of cream of celery soup, or vice versa.

Frequently Asked Questions (FAQs):

Q: Can I use chicken breasts instead of chicken thighs? A: Yes, you can use boneless, skinless chicken breasts instead of chicken thighs if you prefer. Just be mindful of adjusting the cooking time as chicken breasts may cook faster than thighs.

Q: Can I make this recipe gluten-free? A: Absolutely! You can use gluten-free cream of chicken and cream of celery soups, as well as gluten-free refrigerated biscuits, to make this recipe gluten-free.

Q: Can I freeze leftovers? A: Yes, you can freeze leftover Chicken and Dumplings in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Q: Can I add other vegetables to this dish? A: Of course! Feel free to customize the vegetable mix by adding your favorite vegetables such as carrots, peas, or diced potatoes to the slow cooker along with the other ingredients.

Q: Can I make this recipe dairy-free? A: Yes, you can use dairy-free alternatives for the cream of chicken and cream of celery soups, as well as dairy-free biscuits, to make this recipe dairy-free.

Keto Version:

  • Replace Biscuits: Substitute the refrigerated biscuits with keto-friendly biscuit dough made from almond flour, coconut flour, eggs, and baking powder.
  • Thicken with Xanthan Gum: Use xanthan gum as a low-carb thickener instead of canned soups to achieve a creamy texture for the broth.
  • Increase Fat Content: Add additional fat sources such as heavy cream or coconut cream to increase the fat content and make the dish more keto-friendly.

Low Carb Version:

  • Skip Biscuits: Omit the biscuits entirely or replace them with low-carb alternatives such as almond flour biscuits or cauliflower dumplings.
  • Reduce Carbs in Broth: Use homemade chicken broth or low-carb broth options to reduce the carb content of the dish.
  • Increase Vegetables: Load up on low-carb vegetables such as broccoli, cauliflower, and green beans to add volume and nutrients without adding extra carbs.

With its rich, flavorful broth, tender shredded chicken, and fluffy dumplings, Crock Pot Chicken and Dumplings is the epitome of comfort food perfection. Whether you’re craving a hearty meal on a chilly evening or looking for a simple yet satisfying dish to feed a crowd, this recipe is sure to become a family favorite. So dust off your slow cooker, gather your ingredients, and get ready to enjoy the cozy warmth and delicious flavors of this timeless classic!