Slow Cooker Creamy Chicken and Dumplings Recipe

Slow Cooker Creamy Chicken and Dumplings Recipe

Nothing beats a warm and hearty bowl of chicken and dumplings on a cold winter day. This recipe is perfect for those busy days when you don’t have time to spend hours slaving over a stove. With a slow cooker, the magic happens while you go about your day. Here’s how to make slow cooker creamy chicken and dumplings that will leave your family wanting more.

Ingredients:

• 4 chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 carrots, chopped
• 4 stalks celery, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup all-purpose flour
• 2 tsp dried thyme
• Salt and pepper to taste
• 2 cups frozen peas
• 1 cup frozen corn
• 1 can (16.3 oz) refrigerated biscuits

Instructions:

1. In a slow cooker, combine the chicken, onion, garlic, carrots, celery, chicken broth, thyme, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, whisk together the heavy cream and flour in a small bowl until smooth. Stir into the slow cooker.
4. Add the frozen peas and corn and stir to combine.
5. Cut the biscuits into quarters and add to the slow cooker. Stir gently to combine.
6. Cover and cook on high for an additional 30 minutes, or until the biscuits are cooked through.
7. Serve hot and enjoy!

Alternative Method and Ingredients Suggestions:

1. Use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor.
2. For a creamier texture, use half-and-half instead of heavy cream.
3. Add some chopped mushrooms to the slow cooker for an earthy flavor.
4. Use homemade chicken broth instead of store-bought for an extra depth of flavor.
5. To make this recipe gluten-free, use gluten-free flour and biscuits.
6. Add some fresh herbs like rosemary or parsley for a burst of freshness.

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