That first hiss from the cooker tells you something good is happening. You catch that gentle valve hiss and you know the sealing ring is doing its job keeping all that broth depth locked in tight. It’s like the cooker is whisperin something secret about the meal inside. You gotta appreciate that moment, that hint of what’s soon gonna be delicious.
As the pressure climbs up, you can almost feel the chicken getting tender pull ready for shredding. It’s kinda satisfying watching the cooker work its way through the flavors without you hovering over it. Just a little quick release when it’s done and bam, you’re halfway to dinner.
Once the cooker finally lets out that loud hiss and you release the pressure, you get ready for the part that smells so good you almost wanna eat it straight outta the pot. Chicken mixed with broth and herbs and those biscuits right on top? Heck yeah, your kitchen’s about to feel like the coziest spot in town.
What Makes Pressure Cooking Win Every Round
- You save so much time without skimpin flavor or texture.
- The sealing ring traps all the moisture making every bite juicy.
- Quick release means you’re not stuck waitin for your food forever.
- Chicken gets that perfect tender pull that’s easy to shred.
- The broth depth gets insane since nothing escapes the pot.
Your Simple Ingredient Checklist
You wanna keep things simple but tasty, right? Here’s what you gotta grab before starting this comfort food journey.
- 1 ½ to 2 pounds boneless skinless chicken breasts or thighs. Thighs add more flavor, but breasts work fine too.
- 1 medium onion chopped up real fine, adds that great aromatic base.
- 2 tablespoons butter cause hey, everything’s better with butter.
- 2 teaspoons dried parsley to sprinkle that fresh herby vibe.
- ½ teaspoon seasoned salt for a little seasoning oomph.
- ¼ teaspoon poultry seasoning which gives that classic chicken taste.
- ¼ teaspoon garlic powder, just a pinch to keep things cozy and warm.
- 2 cups chicken broth, gotta have that broth depth locked in.
- 2 cans or boxes cream of chicken soup to make things creamy and comfy.
- 8 to 10 canned regular size buttermilk biscuits for your dumplings topping.
Walking Through Every Single Move
First off, place your chicken breasts or thighs at the bottom of the slow cooker. Make sure they’re spread out so the cooker can do its thing evenly.
Then add your chopped onion, butter, dried parsley, seasoned salt, poultry seasoning, and garlic powder right on top. You’ll wanna notice how these build layers of flavor together real nice.
Pour in the chicken broth and cream of chicken soup. Stir gently just a bit so things start combining but don’t overmix it cause it’s cool if some cream soup pockets stay.
Cover the cooker and set it to low for 6 to 7 hours or if you’re crunched for time, high for 3 to 4 hours. You’ll know the chicken is cooked through and tender when it’s ready for the next step.
Next, pull out the chicken and shred it with two forks. You’ll notice how easy it comes apart, that’s the tender pull you’re looking for.
Return the shredded chicken back to the slow cooker and stir to mix perfectly. Then tear each biscuit into small pieces and scatter them evenly over the top of the chicken mixture. Cover again and cook on high for 1 to 1.5 hours till biscuits are cooked through. Before digging in, stir gently so your dumplings get all cozy with the chicken and broth.
Smart Shortcuts for Busy Days
- Use pre-chopped onion or frozen diced onion to skip chopping.
- Grab rotisserie chicken already shredded if you wanna cut the cooking time.
- Swap out cream of chicken soup with a homemade creamy sauce if you got some chilling in the fridge.
- Cook everything on high for less time if you’re short on patience.
- Use refrigerated biscuit dough instead of canned to get a fresher taste.
Your First Taste After the Wait
When you finally get a spoonful, you notice that softness of the dumplings right at first bite. They soak up all that rich broth, kinda like little pillows melting in your mouth.
The shredded chicken is bursting with those herbs and seasonings you tossed in way back. You remember that first hiss and you connect it with this cozy, warm flavor filling your senses.
It’s thick, creamy, and comforting like a favorite sweater you wanna wear all winter. That trust in your slow cooker makes the whole meal feel like a big kitchen hug.
Smart Storage That Actually Works
Got leftovers? You wanna keep that broth depth and tender pull intact so here’s what works for you.
First, scoop the chicken and dumplings into airtight containers. Make sure there’s enough broth left so the dumplings don’t dry out overnight.
Store in the fridge for up to 3 days. When reheating, use a low simmer on the stove or microwave in short bursts stirring in between to keep everything moist.
If you wanna freeze it, pop it into freezer-safe containers and leave some headspace so the biscuits don’t get squished. It’ll keep for about 2 months. Thaw overnight in the fridge before heating up.
Everything Else You Wondered About
- Can I use chicken thighs instead of breasts? Heck yeah, thighs add juice and flavor but breasts work fine too. Check out our best chicken thigh recipes for more inspiration.
- What’s quick release mean here? That’s when you carefully open the valve to let steam escape fast after cooking so you can get to your food sooner. Learn more in our pressure cooking tips.
- Can I add veggies to this? Sure thing, carrots or peas go great if added in the last hour so they don’t get mushy. See our guide on how to cook vegetables in a slow cooker.
- What if I don’t have cream of chicken soup? You can use a mix of cream and chicken broth with a little flour to thicken it up. Find homemade alternatives in homemade cream of chicken soup.
- How do I know when the biscuits are done? They should be puffed up and golden on the edges and cooked through inside before you stop the cooker.
- Is it ok to overmix the soup and broth? Not really, you want little pockets of cream soup to stay so your broth has that nice depth and creaminess.
Slow Cooker Chicken and Dumplings {Super Easy!}
Equipment
- 1 Slow cooker
Ingredients
Main ingredients
- 1.5-2 pounds boneless skinless chicken breasts or thighs thighs add more flavor, but breasts work fine too
- 1 medium onion chopped
- 2 tablespoons butter
- 2 teaspoons dried parsley
- 0.5 teaspoon seasoned salt
- 0.25 teaspoon poultry seasoning
- 0.25 teaspoon garlic powder
- 2 cups chicken broth
- 2 cans or boxes cream of chicken soup
- 8-10 canned regular size buttermilk biscuits for dumplings topping
Instructions
Instructions
- Place chicken in the bottom of the slow cooker.
- Add onion, butter, parsley, seasoned salt, poultry seasoning, and garlic powder on top.
- Pour in broth and cream of chicken soup, stir slightly to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the cooked chicken with two forks.
- Return shredded chicken to the cooker and stir.
- Cut biscuits into small pieces and place over the chicken mixture.
- Cover and cook on high for 1-1.5 hours until biscuits are cooked through.
- Before serving, gently stir to combine dumplings with the stew.
