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- 2 pounds boneless, skinless chicken thighs - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 cup heavy cream - 1 tablespoon olive oil - 1 cup frozen peas - 2 cups refrigerated biscuit dough - Fresh parsley for garnish In this cozy dish, the main ingredients shine. The chicken thighs are tender and juicy. They soak up all the rich flavors. The broth adds warmth and depth. Carrots and celery bring a nice crunch and color. Next, we have aromatics. The chopped onion and minced garlic fill the air with a lovely scent. Thyme and rosemary add earthy notes. They make each bite taste like home. For the finishing touch, we mix in heavy cream. This makes the dish creamy and smooth. The frozen peas add a pop of color and sweetness. Finally, the biscuit dough becomes fluffy dumplings. Don't forget the fresh parsley! It gives a burst of color and taste. This dish is not just filling; it’s a warm hug in a bowl. - In your slow cooker, place the chicken thighs. - Add the diced carrots, diced celery, and chopped onion. - Pour in the low-sodium chicken broth. - Sprinkle in the minced garlic, thyme, rosemary, onion powder, garlic powder, and black pepper. - Stir everything together well to mix. - Cover your slow cooker and set it on low for 6-8 hours. - If you're in a hurry, you can set it on high for 3-4 hours. - When the chicken is tender, take it out and shred it with two forks. - Return the shredded chicken back into the slow cooker. - Pour in the heavy cream and add the frozen peas. - Stir gently until everything combines well. - Cut the biscuit dough into quarters. - Drop the dough pieces over the chicken mixture. - Cover the slow cooker and cook on high for 30 minutes. - Avoid lifting the lid, so the dumplings steam properly. - Once fluffy, stir the mixture gently to mix. - Serve warm, topped with fresh parsley. - Use low-sodium broth for better control over saltiness. - Customize with additional herbs if desired. Adding fresh thyme or parsley can brighten the dish. - Avoid lifting the lid while dumplings cook. This helps them steam properly and stay fluffy. - Use fresh herbs for garnish to enhance flavor. A sprinkle of parsley adds color and taste. - What to do if dumplings are dense? If your dumplings come out dense, they may need more liquid. You can add a splash of broth. - Tips for adjusting cooking times based on slow cooker model. Cooking times vary by model. If your slow cooker runs hot, reduce the cooking time slightly. {{image_2}} You can switch up the chicken in this dish. Chicken breasts work well if you prefer lean meat. You can also use rotisserie chicken for quick meals. For veggies, add corn or green beans for a twist. Peas bring a nice pop of color and flavor too. To make your own dumplings, mix 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a bowl. Stir in 1 cup of milk and 1/4 cup of melted butter. Drop spoonfuls of this mix on top of the chicken mixture. For extra flavor, add herbs like parsley or chives to the dough. If you need a gluten-free option, use gluten-free flour for the dumplings. There are many brands that work well. For a dairy-free choice, replace heavy cream with coconut milk or a dairy-free cream. This keeps the dish creamy without the dairy. Store leftovers in an airtight container. This keeps them fresh and tasty. Let the dish cool before sealing. You can keep it in the fridge for up to four days. When reheating, use a pot on low heat. Stir often to warm it evenly. Add a splash of broth if it seems dry. You can freeze chicken and dumplings for later! Make sure it cools completely. Use a freezer-safe container or bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir gently so it warms evenly. In the fridge, your dish stays good for about four days. After that, check for signs of spoilage. Look for an off smell or any mold. If it smells funny or looks odd, it’s best to toss it out. Always trust your senses to keep meals safe. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just add an extra hour to the cooking time. This will help ensure the chicken cooks fully. What can I substitute for heavy cream? If you want to swap heavy cream, use half-and-half or coconut milk. Both options will still add creaminess to your dish. How long do I need to cook if I use frozen chicken thighs? For frozen chicken thighs, cook on low for about 7 to 8 hours. On high, aim for 4 to 5 hours. This ensures they become tender. Can I cook this recipe on high from start to finish? Yes, you can cook on high the whole time. Just remember to check the chicken for tenderness. Why are my dumplings dense? Dense dumplings often come from too much flour or overmixing the dough. Be gentle when mixing, and use the right amount of dough. How can I make my dumplings fluffier? For fluffier dumplings, use cold ingredients and avoid overworking the dough. Also, adding baking powder can help them rise better. This blog post showed how to make a warm chicken and dumpling dish. We covered key ingredients like chicken, broth, and vegetables. You learned step-by-step instructions for preparing, cooking, and finishing the meal. We shared tips on adding flavor and fixing common mistakes. As you cook, remember to enjoy the process. Keep it fun and easy. This dish is perfect for any occasion, bringing comfort and joy to your table.

Slow Cooker Chicken and Dumplings

Warm up your evenings with this cozy slow cooker chicken and dumplings recipe! This comforting dish features tender chicken, hearty vegetables, and fluffy dumplings, all cooked to perfection with minimal effort. Ideal for busy weeknights or chilly weekends, it's a family favorite that's sure to impress. Click through for the full recipe and make this delicious meal tonight! #SlowCooker #ChickenAndDumplings #ComfortFood #CozyRecipes
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Ingredients
  

2 pounds boneless, skinless chicken thighs

4 cups low-sodium chicken broth

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 cup heavy cream

1 tablespoon olive oil

1 cup frozen peas

2 cups refrigerated biscuit dough (or your favorite homemade dough)

Fresh parsley, chopped (for garnish)

Instructions
 

In a slow cooker, add the chicken thighs, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, thyme, rosemary, onion powder, garlic powder, and black pepper. Stir to combine.

    Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

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

        Stir in the heavy cream and frozen peas, mixing until well combined.

          Cut the biscuit dough into quarters and drop the pieces over the chicken mixture in the slow cooker.

            Cover and cook on high for an additional 30 minutes, or until the dumplings are cooked and fluffy. Avoid lifting the lid during this time to ensure the dumplings steam properly.

              After the dumplings are cooked, give the mixture a gentle stir to incorporate everything.

                Serve warm, garnished with fresh chopped parsley.

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