Slow Cooker Chicken and Dumplings

Is there anything more comforting than a big ol’ bowl of slow cooker chicken and dumplings? I surely don’t think so. It’s the kind of meal that makes you want to grab a spoon, pull up a chair, and stay awhile. I’ve made my fair share of the from-scratch version over the years, but let me tell you, on a busy weeknight (especially when the kids are around), I’m all about a shortcut. That’s where canned biscuits come marching in to save the day.

This is one of those back-pocket dinners I lean on when life gets a little wild. I like to press a bit of cheddar and a sprinkle of chives right into the biscuits before cutting them up, just to make things special. As they cook, those fluffy little nuggets puff up in the creamy broth and turn into the dreamiest, stick-to-your-ribs dumplings you ever did see.

Can you use chicken breasts instead of thighs?
Yes, you can. Chicken thighs add extra richness and stay especially tender in the slow cooker, but boneless, skinless chicken breasts work well, too. Substitute about 1½ pounds if you prefer white meat. If you like the convenience of cooking chicken in the slow cooker, here are more slow cooker chicken recipes that cover just about every cut of the bird.

Can you freeze slow cooker chicken and dumplings?
It’s best not to freeze the fully prepared dish. The dumplings don’t hold up well after being frozen and thawed and can break apart in the broth. If you want to freeze this dish, do not add the dumplings. The rest can be frozen in an airtight container for up to three months. Reheat it in your slow cooker or on the stovetop, and once hot, add the biscuit dumplings and simmer until they are fully cooked through.

How do you know when the dumplings are done cooking?
The dumplings should be puffed and firm on the outside. Insert a toothpick into the center—if it comes out clean and not doughy, they’re ready. Avoid lifting the lid too often though, as this can slow the cooking process.

How should you store leftover slow cooker chicken and dumplings?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk, if needed, to loosen the sauce.