Slow Cooker Chicken and Dumplings Recipe

Chicken broth: Provides a rich, savory base for the dish.

Chicken breasts: Boneless and skinless, these cook to tender perfection in the slow cooker.

Carrots: Add sweetness and color to the dish.

Celery: Adds a subtle, earthy flavor and crunch.

Onion: Provides a savory depth of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and warmth.

Frozen peas: Add a pop of color and sweetness.

Refrigerated biscuit dough: Creates fluffy dumplings that cook right in the slow cooker.

When shredding the chicken, use two forks to pull it apart while it's still warm. This ensures the meat is tender and shreds easily. Additionally, for a richer flavor, consider browning the chicken breasts in a skillet before adding them to the slow cooker. This step can add a depth of flavor to your dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is a good option for vegetarians.

• chicken breasts - Substitute with chicken thighs: Chicken thighs are more flavorful and remain tender during slow cooking.

• chicken breasts - Substitute with turkey breast: Turkey breast is lean and has a similar texture to chicken breast.

• chopped carrots - Substitute with parsnips: Parsnips have a slightly sweet flavor and similar texture to carrots.

• chopped celery - Substitute with fennel: Fennel adds a slight anise flavor and similar crunch to celery.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• frozen peas - Substitute with edamame: Edamame offers a similar texture and a slightly nutty flavor.

• refrigerated biscuit dough - Substitute with homemade dumpling dough: Homemade dumpling dough can be made with flour, baking powder, salt, and milk for a fresher taste.

• Allow the chicken and dumplings to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chicken and dumplings into airtight containers. For individual servings, use smaller containers to make reheating easier.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the dish within a safe timeframe.

• Store the containers in the refrigerator if you plan to eat the chicken and dumplings within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.

• For longer storage, place the airtight containers in the freezer. The chicken and dumplings can be frozen for up to 3 months. Make sure your freezer is set to 0°F (-18°C) or lower.

• When ready to reheat, thaw the chicken and dumplings in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the thawed chicken and dumplings on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave, stirring halfway through to ensure even heating.

• If the biscuits become too soft during reheating, consider adding a fresh batch of refrigerated biscuit dough to the dish and cooking until they are done. This will revive the texture and add a fresh element to the meal.

• Avoid reheating the chicken and dumplings more than once. Repeated reheating can degrade the quality and safety of the dish.

• For the best results, reheat your slow cooker chicken and dumplings on the stovetop. Place the leftovers in a saucepan or pot over medium heat. Stir occasionally to ensure even heating, and add a splash of chicken broth if it seems too thick.

• If you're in a hurry, the microwave can be your friend. Transfer a portion to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on high for 2-3 minutes. Stir halfway through to distribute the heat evenly.

• For a more hands-off approach, use your oven. Preheat to 350°F (175°C), place the leftovers in an oven-safe dish, cover with foil, and bake for about 20-25 minutes, or until heated through. This method helps maintain the texture of the biscuits.

• If you have an instant pot, use the sauté function. Add the leftovers and stir occasionally until thoroughly heated. This method is quick and helps retain the dish's original flavors.

• For a creamy twist, reheat in a slow cooker on the low setting for 1-2 hours. This method is perfect if you have the time and want to infuse the flavors even more. Add a bit of cream or milk to enhance the richness.

• Slow cooker: This is essential for cooking the chicken and vegetables slowly, allowing the flavors to meld together over time.

• Measuring cups: These are used to measure out the chicken broth, chopped vegetables, and other ingredients accurately.

• Cutting board: This provides a safe and clean surface for chopping the carrots, celery, and onion.

• Chef's knife: A sharp knife is necessary for chopping the vegetables and cutting the chicken into manageable pieces.

• Forks: These are used to shred the cooked chicken before returning it to the slow cooker.

• Mixing spoon: This is used to stir the ingredients together, especially after adding the peas and biscuit dough pieces.

• Can opener: This is needed to open the can of refrigerated biscuit dough.

• Measuring spoons: These are used to measure out the salt and black pepper accurately.

Pre-chop vegetables: Chop the carrots, celery, and onion the night before to save time in the morning.

Use pre-cooked chicken: Substitute raw chicken breasts with pre-cooked or rotisserie chicken to reduce cooking time.

Frozen peas: Keep frozen peas on hand to avoid washing and chopping fresh ones.

Refrigerated biscuit dough: Use refrigerated biscuit dough for quick and easy dumplings without the need to make dough from scratch.

Slow cooker liner: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.