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- 4 chicken thighs, skinless and boneless - 1 cup carrots, diced - 1 cup celery, diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups chicken broth For this dish, I always choose chicken thighs. They stay moist and tender. Next, I add a mix of vegetables. Diced carrots, celery, chopped onion, and minced garlic bring great flavor. The chicken broth ties it all together, giving it a rich base. - 1 teaspoon thyme - 1 teaspoon rosemary - 1 teaspoon paprika - 2 cups frozen peas - 1 can (biscuits) refrigerated biscuit dough I like to add thyme, rosemary, and paprika for warmth. These herbs enhance the chicken's flavor. Frozen peas add a pop of color and sweetness. The biscuit dough becomes fluffy dumplings, soaking up all the tasty broth. - Salt and pepper to taste - Fresh parsley for garnish At the end, I season with salt and pepper. This step ensures the dish tastes just right. I also sprinkle fresh parsley on top for a nice finish. It adds a bright touch and a bit of freshness. Layering the Chicken and Vegetables Start by placing the skinless, boneless chicken thighs at the bottom of your slow cooker. This helps them cook evenly. Next, season the chicken with salt, pepper, thyme, rosemary, and paprika. Then, add your diced carrots, celery, chopped onion, and minced garlic right on top. This layering keeps the flavors locked in. Adding Chicken Broth Pour in the chicken broth. Ensure it covers all the ingredients. This broth adds depth to the dish and keeps the chicken moist. Make sure the vegetables are fully submerged for the best flavor. Cooking Times for Low and High Settings Cover the slow cooker with the lid. If you cook on low, set it for 6 to 7 hours. For high, set it for 3 to 4 hours. The chicken should be fully cooked and tender when done. Shredding Chicken and Adding Peas After cooking, carefully remove the chicken thighs. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the slow cooker. Next, stir in the frozen peas. Allow them to cook for an additional 10 minutes, adding a pop of color and sweetness. Cutting and Adding Biscuit Dough While the chicken and peas cook, take your refrigerated biscuit dough. Cut each biscuit into quarters. Carefully drop these pieces onto the top of the mixture in the slow cooker. Space them evenly for even cooking. Cooking Dumplings in the Slow Cooker Cover the slow cooker again. Cook the dumplings on high for 30 minutes. They should become fluffy and fully cooked. Taste and adjust the seasoning if needed, then garnish with fresh parsley before serving. Enjoy this warm, comforting dish! To get the best taste in your chicken and dumplings, season well. Use thyme, rosemary, and paprika for a rich flavor. Adjust these herbs based on your taste. You can add more thyme for a stronger herb taste. Also, try a splash of lemon juice for brightness. For tender chicken, layer the chicken thighs at the bottom. This keeps them moist as they cook. Use low heat for a longer time, about 6-7 hours. This method lets flavors blend and keeps the chicken juicy. To make fluffy dumplings, do not overwork the dough. Cut the biscuit dough into quarters and drop them gently onto the stew. Space them out so they cook evenly. Avoid dense dumplings by not pressing them down into the broth. Let them float on top. Cook them on high for 30 minutes for the best rise. If they feel too thick, check the time and add a splash of broth if needed. If your chicken is not tender, it may need more time. Cook on low for an extra hour. Check if the chicken shreds easily. For overcooked dumplings, you can fix them by adding a little broth. Stir gently to moisten them. If they are too hard, add a bit more liquid and cover for a few minutes. This can help soften them. {{image_2}} You can change the chicken thighs for chicken breasts. Breasts are leaner and cook faster. This swap will give you a lighter dish while keeping it tasty. You can also add different vegetables. Potatoes bring a nice creaminess. Corn adds sweetness and crunch. Feel free to mix and match veggies based on what you have in your kitchen. If you want to cut back on salt, try low-sodium chicken broth. It keeps the dish flavorful without the extra sodium. For a gluten-free meal, use gluten-free biscuit dough. Many brands offer this, and it works well in the slow cooker. Adding herbs can really boost the taste. Fresh parsley or dill can add a bright note. You can also try adding a pinch of red pepper flakes for a hint of heat. For a creamier dish, mix in some heavy cream or sour cream at the end. This will make the broth rich and smooth, perfect for cold days. After enjoying your slow cooker chicken and dumplings, you can store leftovers in the fridge. Place the dish in a container with a tight lid. Glass or plastic containers work well. Make sure to cool the dish before sealing it. This helps avoid moisture buildup. To freeze chicken and dumplings, let the dish cool completely. Then, use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw in the fridge overnight. Reheat gently on the stove or in the microwave. Stir occasionally for even heating. In the fridge, your chicken and dumplings last about 3 to 4 days. If frozen, they can stay fresh for up to 3 months. Always check for signs of spoilage before eating. Look for off smells, color changes, or mold. If you notice any, it’s best to toss the dish. Yes, you can use frozen chicken in the slow cooker. However, it is best to follow some safety tips. First, ensure the chicken is fully cooked to a safe temperature of 165°F. Cooking frozen chicken may take longer than fresh chicken. Here are some quick tips: - Place frozen chicken at the bottom of the slow cooker. - Cook on high for 4-5 hours or low for 8-9 hours. - Always check the chicken's internal temperature before serving. Making dumplings from scratch is easy and fun. Here’s a simple recipe for fluffy dumplings: - Ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup milk - 1/4 cup melted butter - Instructions: 1. In a bowl, mix flour, baking powder, and salt. 2. Stir in the milk and melted butter until combined. 3. Drop spoonfuls of the dough onto the chicken mixture in the slow cooker. 4. Cook as directed in the main recipe. Yes, you can prepare this recipe in advance. Here are some helpful tips for meal prep: - Chop the vegetables: Dice the carrots, celery, and onion a day before. Store them in the fridge. - Season the chicken: You can season and freeze the chicken thighs ahead of time. Just thaw them before cooking. - Make the dumplings: Prepare the dumpling dough ahead and store it in the fridge until ready to use. This way, you can enjoy a warm, hearty meal with less fuss! Slow cooker chicken and dumplings blend tender chicken, fresh veggies, and fluffy dumplings. You learned how to layer ingredients and set your cooker for great results. Use herbs and spices for full flavor. Remember to store leftovers properly for later meals. These tips make cooking easy and fun. Fill your kitchen with tasty aromas. Enjoy the warmth of this dish with loved ones!

Slow Cooker Chicken & Dumplings

Indulge in the comfort of Savory Slow Cooker Chicken & Dumplings with this easy recipe! It's packed with tender chicken, fresh veggies, and fluffy dumplings that will warm your soul. Perfect for a cozy family dinner, this dish is effortless to prepare and packed with flavor. Ready to get cooking? Click through to discover how simple it is to create this delicious meal that everyone will love!
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Ingredients
  

4 chicken thighs, skinless and boneless

1 cup carrots, diced

1 cup celery, diced

1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon paprika

2 cups frozen peas

1 can (biscuits) refrigerated biscuit dough

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Place the chicken thighs at the bottom of the slow cooker. Season with salt, pepper, thyme, rosemary, and paprika.

    Add the carrots, celery, onions, and minced garlic over the chicken.

      Pour the chicken broth into the slow cooker, covering all the ingredients. Make sure the vegetables are fully submerged.

        Cover the slow cooker with the lid and cook on low for 6-7 hours, or on high for 3-4 hours until the chicken is fully cooked and tender.

          Once the cooking time is up, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker.

            Stir in the frozen peas and allow them to cook for an additional 10 minutes.

              Meanwhile, cut the refrigerated biscuit dough into quarters. Carefully drop the dough pieces onto the top of the mixture in the slow cooker, spacing them evenly.

                Cover the slow cooker again and allow the dumplings to cook for 30 minutes on high, until they are fluffy and cooked through.

                  Taste and adjust seasoning if necessary.

                    Garnish the chicken and dumplings with fresh parsley before serving.

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