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When it comes to comfort food, few dishes can rival the warmth and satisfaction of chicken and dumplings. This classic dish has been a beloved staple in many households for generations, offering a soothing combination of tender chicken, hearty vegetables, and fluffy dumplings enveloped in a creamy broth. It’s the kind of meal that not only warms your belly but also your soul, making it a perfect choice for family gatherings, chilly evenings, or simply when you're in need of some cozy comfort.

Slow Cooker Creamy Chicken and Dumplings

Warm up your home with this cozy comfort slow cooker creamy chicken and dumplings recipe. This beloved classic combines tender chicken, fresh vegetables, and fluffy dumplings in a rich and creamy broth. Perfect for family gatherings or chilly nights, it’s easy to prepare with minimal effort using a slow cooker. Let the flavors meld together while you relax, and enjoy a heartwarming meal that’s sure to satisfy everyone at the table.
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 medium onion, diced

2 cloves garlic, minced

3 carrots, sliced

3 celery stalks, sliced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

1 cup frozen peas

1 cup heavy cream

1 package (8 oz) refrigerated biscuit dough

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: In the slow cooker, layer the diced onion, minced garlic, sliced carrots, and sliced celery at the bottom. This will create a flavorful base.

    Add the Chicken: Place the chicken thighs on top of the vegetable layer in the slow cooker.

      Season: Sprinkle the dried thyme, rosemary, paprika, salt, and pepper evenly over the chicken and vegetables.

        Pour Chicken Broth: Carefully pour the chicken broth over the chicken and veggies, ensuring everything is submerged.

          Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.

            Shred the Chicken: About 30 minutes before serving, remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker.

              Add Cream and Peas: Stir in the heavy cream and frozen peas into the slow cooker. Mix well and let it cook for an additional 30 minutes on low.

                Prepare Dumplings: While the mixture is cooking, tear the biscuit dough into small pieces. Once the cream and peas have been incorporated, drop the biscuit pieces on top of the creamy chicken mixture.

                  Cook the Dumplings: Cover and cook on high for another 30 minutes, or until the dumplings are fluffy and cooked through.

                    Serve: Once the dumplings are ready, stir gently, garnish with freshly chopped parsley, and serve hot!

                      Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6