Slow Cooker Chicken and Dumplings with Vegetables

$- 2 lbs boneless, skinless chicken thighs - 4 cups low-sodium chicken broth - 1 cup carrots, sliced - 1 cup celery, chopped - 1 cup frozen peas - 1 medium onion, diced - 3 cloves garlic, minced I love using boneless, skinless chicken thighs for their rich flavor. They stay juicy and tender as they cook. Low-sodium chicken broth adds depth without too much salt. I include carrots, celery, peas, and garlic for a colorful mix. These veggies not only taste great but also add nutrition. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon olive oil - 1 cup heavy cream - 2 cups biscuit mix (like Bisquick) - 2/3 cup milk For seasoning, I use thyme and rosemary. These herbs give the dish an aromatic touch. Olive oil helps sauté the veggies, giving them a nice base. Heavy cream adds richness to the broth. The biscuit mix makes our dumplings fluffy and soft, while milk binds them together. - Fresh parsley, chopped - Salt and pepper to taste Finally, I top the dish with fresh parsley for a pop of color. A sprinkle of salt and pepper enhances the flavors. These simple touches make the dish look and taste great. Enjoy this cozy meal with loved ones! Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add 1 medium diced onion, 1 cup of sliced carrots, and 1 cup of chopped celery. Toss in 3 minced garlic cloves too. Sauté these vegetables for about 5 minutes. You want them to soften and smell great. Next, transfer the sautéed veggies to your slow cooker. On top of the veggies, layer 2 pounds of boneless, skinless chicken thighs. Pour in 4 cups of low-sodium chicken broth. Add in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Sprinkle salt and pepper to taste. Gently stir everything to mix well. Now, cover your slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender and fully cooked. Once done, carefully take the chicken out. Shred the chicken using two forks and return it to the pot. Stir in 1 cup of frozen peas and 1 cup of heavy cream. Mix everything well. In a separate bowl, mix 2 cups of biscuit mix with 2/3 cup of milk. This will form your dumpling dough. Drop spoonfuls of the dough over the chicken and veggie mix in the slow cooker. Cover again and cook on high for an extra 30 to 40 minutes. Do not open the lid during this time. The dumplings will become fluffy and delicious. To make your chicken and dumplings shine, try adding more herbs and spices. Here are some suggestions: - Parsley: Fresh parsley adds a bright taste. - Bay Leaves: A couple of bay leaves can deepen the broth flavor. - Paprika: Sweet or smoked paprika gives a unique twist. - Black Pepper: A pinch of fresh black pepper enhances the dish. These flavors blend well with chicken and veggies, making your meal even tastier. Getting the right dumpling texture is key. Here are some tips: - Dough Consistency: The dough should be thick but not too dry. Add milk slowly. - Cooking Time: Cook dumplings on high for 30-40 minutes. Avoid lifting the lid! This keeps the heat in for fluffy dumplings. - Test for Doneness: Insert a toothpick to check. If it comes out clean, your dumplings are done. Following these steps ensures you have light, fluffy dumplings every time. How you serve your dish can make a big difference. Here are some ideas for a lovely presentation: - Use Deep Bowls: Serve the chicken and dumplings in deep bowls. This helps keep the dish warm. - Garnish with Parsley: Sprinkle fresh parsley on top for color and freshness. - Add Crusty Bread: A slice of crusty bread on the side makes a great addition. These simple tips can turn a cozy meal into a beautiful feast. Enjoy your chicken and dumplings! {{image_2}} You can easily swap ingredients to match your taste. If you want to try different meats, use turkey or even pork. For a vegetarian option, replace chicken with hearty mushrooms or jackfruit. You can also change the vegetables. Try adding green beans, corn, or bell peppers for a new twist. Each swap adds its unique flavor to the dish. Making this dish gluten-free is simple. You can use gluten-free biscuit mix and check the broth for gluten. For a dairy-free version, swap heavy cream with coconut milk or almond milk. This keeps the dish creamy without dairy. Always check labels to ensure all ingredients suit your needs. Herbs make this dish shine. If you like bold flavors, add fresh basil or dill. For a spicy kick, consider red pepper flakes or smoked paprika. You can also enhance the taste with a splash of lemon juice or a dash of soy sauce. Each option changes the flavor and makes it fun to explore different tastes in your slow cooker chicken and dumplings. To store leftovers safely, place them in an airtight container. Let the dish cool down before sealing it. Store in the fridge for up to four days. Always label the container with the date. This helps you keep track of how long it has been stored. For best results when freezing, let the dish cool completely. Transfer it to a freezer-safe container. Leave some space at the top, as the dish will expand when frozen. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Heat in a pot on low, stirring often. In the fridge, chicken and dumplings stay fresh for about four days. In the freezer, they can last up to three months. After that, the quality may decline, but it will still be safe to eat. Always check for any off smells or changes in texture before eating. Yes, you can use frozen chicken thighs. Just add them directly to the slow cooker without thawing. The cooking time will remain the same. The key is to ensure the chicken reaches an internal temperature of 165°F. You can check this with a meat thermometer. Using frozen chicken may add a few minutes to your cooking time. Chicken and dumplings are a hearty dish, so simple sides work well. Here are a few great options: - Crusty bread: Perfect for dipping. - Side salad: A fresh mix of greens adds crunch. - Steamed vegetables: Broccoli or green beans pair nicely. - Mashed potatoes: A creamy side for extra comfort. To check if the dumplings are done, look for these signs: - They should be fluffy and risen above the broth. - A toothpick inserted should come out clean. - They should not feel doughy or wet. When you see these signs, your dumplings are ready to enjoy! This recipe brings together tender chicken, fresh veggies, and fluffy dumplings. You learned how to sauté vegetables, prepare the slow cooker, and mix the biscuit dough. I also shared tips for flavor and how to present your meal. Don't hesitate to swap ingredients or modify for dietary needs. This dish is a cozy classic that you can enjoy in many ways. With proper storage, it stays fresh and delicious for days. Dive into this comfort food and make it your own!$

Slow Cooker Chicken and Dumplings with Vegetables

Savor the warmth of homemade Cozy Chicken & Dumplings with this easy recipe! Perfectly seasoned chicken and fluffy dumplings come together in the slow cooker for a comforting meal that's ready when you are. With simple ingredients and step-by-step instructions, you’ll create a dish the whole family will love. Click through to explore this delightful recipe and bring cozy flavors to your dinner table tonight!

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Ingredients

2 lbs boneless, skinless chicken thighs

4 cups low-sodium chicken broth

1 cup carrots, sliced

1 cup celery, chopped

1 cup frozen peas

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

1 cup heavy cream

Salt and pepper to taste

2 cups biscuit mix (like Bisquick)

2/3 cup milk

Fresh parsley, chopped (for garnish)

Instructions

Begin by heating the olive oil in a skillet over medium heat. Add the diced onion, carrots, celery, and garlic, sautéing until the vegetables are softened, about 5 minutes.

Transfer the sautéed vegetables to the slow cooker. Place the chicken thighs on top of the vegetables.

Pour the chicken broth over the chicken and vegetables. Add the dried thyme, dried rosemary, salt, and pepper. Stir gently to combine.

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

Once the chicken is done, carefully remove it from the slow cooker, shred it with two forks, and return the shredded chicken to the pot.

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

In a separate bowl, combine the biscuit mix and milk to form a dough. Drop spoonfuls of the dough over the chicken and vegetable mixture in the slow cooker.

Cover and cook on high for an additional 30-40 minutes until the dumplings are fluffy and cooked through. Avoid opening the lid during this time.

Once the dumplings are ready, serve the dish hot, garnished with fresh parsley.

Prep Time, Total Time, Servings: 20 minutes | 7-8 hours | 6 servings

- Presentation Tips: Serve in deep bowls with a sprinkle of fresh parsley on top for a touch of color and freshness. Consider adding crusty bread on the side for a complete meal experience.