Slow Cooker Chicken and Dumplings

As autumn arrives in Nebraska, hearty meals that cook slowly during the day bring warmth and comfort without hours of evening kitchen prep. Inspired by the classic slow-cooker recipe from The Pioneer Woman, this updated version uses lean protein, root vegetables, and a lighter broth.

The Slow Cooker Chicken and Dumplings Recipe combines tender shredded chicken, hearty vegetables, and a savory broth, all without spending hours at the stove. Using refrigerated biscuit dough as a shortcut gives you soft dumplings that cook right in the broth. You can use boneless, skinless chicken breasts for a leaner meal or chicken thighs for extra flavor. Either way, it is a nourishing dinner that brings the family together after a busy day.

Serving Size: 8 – 12  servings

Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 1 medium Yellow onion, finely chopped
• 3 large Carrots, peeled and sliced into rounds
• 3 ribs Celery, sliced
• 3 cloves Garlic, minced
• 4 cups Low-sodium chicken broth
• 1 tsp Dried thyme (or 1 tbsp fresh thyme leaves)
• 1 Dried bay leaf
• 1/2 tsp Sea salt and freshly ground black pepper (to taste)
• 1 can (16.3 oz) Refrigerated biscuit dough (or homemade whole-grain dumpling dough), cut into bite-sized pieces
• 1 cup Frozen sweet peas (added in the final 30 minutes)

Cook Steps

Step 1: Layer the Base.

Place the chicken breasts in the bottom of a 6-quart slow cooker. Top with the chopped onion, sliced carrots, celery, and minced garlic.

Step 2: Season and Simmer

Pour the low-sodium chicken broth over the top. Add the thyme, bay leaf, salt, and black pepper. Cover and cook on High for 2 to 3 hours until the chicken is tender and easily shreds with a fork.

Step 3: Shred Chicken

Remove the chicken breasts to a cutting board, shred into bite-sized pieces using two forks, and return the chicken to the slow cooker. Discard the bay leaf.

Step 4: Add Dumplings and Peas

Scatter the cut biscuit pieces evenly across the surface of the simmering liquid, pushing them down gently so they are partially submerged. Stir in the frozen peas. Cover and cook on High for an additional 30 to 45 minutes, or until the dumplings are puffed, cooked through, and no longer doughy in the center. Ladle warm into bowls and serve.