This Slow Cooker Chicken Dumplings and Vegetables recipe is a perfect comfort food option for cold winter days. It’s also packed full of nutritious ingredients!
I’m back with another slow cooker recipe that has become a favorite in my house!
At least it’s a favorite for Dan and myself. The kids on the other hand would love if I just kept foods separate and served all ingredients separately.
However, I’m not giving up on offering them all the foods I make! Does that get old for anyone but me?!?
Anyway, at least the adults love this creamy protein and vegetables filled meal. And it makes a huge batch so we can enjoy it all week long.
I have made this recipe several times with variations every time. I will typically add any vegetables I have leftover in the fridge which is a great way to minimize food waste.
And yes it includes canned cream soups. They save a good amount of time and that’s what I need these days!
Tips for Making this Slow Cooker Chicken and Dumplings Recipe
- Use up any vegetables you have on hand. If you have frozen veggies, make sure to thaw them before adding them to the slow cooker.
- If you have raw hardy raw vegetables like celery, carrots, and peppers, chop them evenly and put them in the slow cooker along with the onions.
- I typically add all the frozen veggies at the same time, but if you’d rather have them not as soft, wait to add them just before adding the biscuit pieces.
- Check the doneness of the biscuits! I’ve made the mistake before of turning off the slow cooker too soon and the biscuits were barely cooked!
And speaking of the biscuits, I use refrigerated biscuits that come eight in a pack.
I have tried many variations with the biscuits such as cutting them into fours, not flattening them, etc.
And have found the best way to make sure they cook in a reasonable amount of time is to cut them into eight pieces each and flatten them.
Then space each biscuit piece evenly on top of the chicken/vegetable mixture, making sure not to stack them.
Dietitian’s Dish
I’m not going to get into a huge “canned soup” nutritional debate.
However, I will explain a bit of my reasoning as to why I use them.
First and foremost, it’s a big-time saver which you know I’m all about.
It’s so simple to throw a cream of whatever soup into a stew/soup/casserole instead of creating a roux (flour + butter + a bunch of spices). Have I made a roux before?
Yes, and I’m not a fan.
I’ve gotten it down so that I typically don’t burn it or get big chunks of flour.
Honestly, this happens the most when making turkey gravy since I get impatient!
On the other hand, would I eat/serve cream of whatever soup daily? No.
Just like I wouldn’t serve, or at least try not to serve, heavily processed foods daily.
This is mainly due to the high sodium content that processed foods contain.
So this is just a reminder that everything can fit, but in moderation!
Slow Cooker Chicken Dumplings and Vegetables
Equipment
- slow cooker
Ingredients
- 1 medium onion, chopped
- 1 1/2 pounds chicken breast or boneless/skinless chicken thighs
- 4 red potatoes, chopped
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1 (14 1/2 ounce) can chicken broth, low-sodium
- 1 teaspoon poultry seasnoing
- 1 teaspoon garlic powder
- salt and black pepper to taste
- 1 (12 ounce) frozen bag mixed vegetables, thawed
- 1 (16 ounce) frozen bag broccoli/carrot mix, thawed
- 1 (8 biscuit) can refrigerated biscuits, cut into 8 pieces each
Instructions
- Add onions and chicken to slow cooker, followed by the potatoes, soup, chicken broth and seasonings.
- Cook on high for 6 hours or low for 9 hours.
- Remove chicken and shred with two forks. Return chicken to slow cooker.
- Stir in mixed vegetables.
- Add biscuits to top of mixture in slow cooker.
- Cook for 1 to 1 1/2 hours, or until biscuits are thoroughly cooked.
This Slow Cooker Chicken Dumplings and Vegetables post first appeared on Chocolate Slopes.
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