Hamdi Saidani This Pioneer Woman Chicken and Dumplings Crock Pot recipe is a creamy and comforting recipe, which is made with boneless skinless chicken thighs and cheesy buttermilk biscuits. It’s the perfect weeknight dinner, ready in about 2 hours and 30 minutes.
Pioneer Woman Chicken and Dumplings Crock Pot Ingredients
- 4 garlic cloves, minced
- 3 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 1 large yellow onion, sliced
- 2 (10.5-oz.) cans cream of chicken soup
- 2 (10.5-oz.) cans cream of mushroom soup
- 2 cups chicken broth
- 1 1/2 lb. boneless skinless chicken thighs
- 1 cup frozen peas
- 1 (6-oz.) can buttermilk biscuits
- 1 cup white cheddar cheese (about 4 oz.)
- 2 Tbsp. minced fresh chives
- Chopped parsley, for serving
How To Make Pioneer Woman Chicken and Dumplings Crock Pot
- Start the soup base: Sprinkle the minced garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the cream of chicken soup, cream of mushroom soup, and chicken broth, then whisk everything together. Add the chicken thighs.
- Cook the chicken: Cover the slow cooker and cook on the high setting for 2 hours.
- Shred the chicken: After 2 hours, remove the chicken from the slow cooker to a cutting board. Once it’s cool enough to handle, use two forks to shred the meat. Return the shredded chicken to the slow cooker and stir in the frozen peas.
- Prepare and add the dumplings: Lay the biscuits out on a clean surface. Sprinkle them with the cheddar cheese and chives, lightly pressing them in to help them adhere. Cut each biscuit into four pieces.
- Cook the dumplings: Place the biscuit pieces on top of the soup in the slow cooker. Cover and continue to cook on high for another 20 to 30 minutes, until the biscuit dumplings are cooked through. Serve hot, topped with fresh parsley.
Recipe Tips
- How to get fluffy dumplings? The key is not to lift the lid while the dumplings are cooking. This traps the steam inside the slow cooker, which is necessary to cook them all the way through and make them light and fluffy.
- Can I use a different kind of chicken? Yes, boneless, skinless chicken breasts will also work. They may cook a little faster and won’t be quite as juicy as thighs, but they are a great lean option.
- Can I make homemade dumplings? Of course. If you have a favorite drop dumpling recipe, you can use it in place of the canned biscuits. The cooking time should be similar.
- How to make the soup thicker? The condensed soups create a very thick and creamy base. If you want it even thicker, you can make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
What To Serve With Chicken and Dumplings
This hearty, all-in-one meal doesn’t need much else, but a simple side is always nice.
- A crisp green salad with a tangy vinaigrette
- Steamed green beans
- A slice of crusty bread for soaking up the creamy broth
How To Store Chicken and Dumplings
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuit dumplings will continue to absorb the liquid and become very soft.
- Freeze: Freezing is not highly recommended as the texture of the cream-based soup and the biscuit dumplings can become undesirable upon thawing.
Chicken and Dumplings Nutrition Facts
- Serving Size: 1 serving
- Calories: 580 kcal
- Fat: 30g
- Carbohydrates: 45g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I cook this on the low setting instead of high?
Yes. You can cook the chicken and soup base on low for 4-5 hours. Then, add the shredded chicken, peas, and biscuit dumplings and turn the slow cooker to high for the final 30-45 minutes of cooking.
Can I add other vegetables?
Yes, this recipe is very flexible. A cup of frozen corn would be a great addition, stirred in along with the peas.
My dumplings are doughy on the bottom. What happened?
This can sometimes happen in a slow cooker if the dumplings are too crowded or if the soup isn’t simmering hot enough. Make sure the slow cooker is on the high setting when you add the dumplings and try to give them a little space.
Try More Pioneer Woman Recipes:
- Pioneer Woman BBQ Chicken Instant Pot Recipe
- Pioneer Woman Barbecue Chicken Thighs Recipe
- Pioneer Woman Marry Me Chicken Recipe
Pioneer Woman Chicken and Dumplings Crock Pot Recipe
Description
The ultimate comfort food made easy in the slow cooker, featuring tender shredded chicken in a creamy vegetable soup topped with cheesy biscuit dumplings.
Ingredients
Instructions
- Place garlic, celery, carrots, and onion in the bottom of a slow cooker.
- Whisk in the condensed soups and chicken broth. Add the chicken thighs.
- Cover and cook on HIGH for 2 hours.
- Remove chicken, shred it, and return it to the pot along with the peas.
- Top biscuits with cheese and chives, then cut each into fourths.
- Place biscuit pieces on top of the soup.
- Cover and cook on HIGH for another 20-30 minutes, until dumplings are cooked through. Garnish with parsley.
Notes
- u003cliu003eUsing canned condensed soups is the secret to the ultra-creamy, rich base of this simple crock pot meal.u003c/liu003eu003cliu003eFor the best results, use boneless, skinless chicken thighs, as they stay incredibly moist and tender during the long cooking time.u003c/liu003eu003cliu003eDon’t lift the lid while the dumplings are cooking for the final 30 minutes; they need the trapped steam to cook properly.u003c/liu003eu003cliu003eThis is a very rich and hearty dish, perfect for a cold evening.u003c/liu003e
