Grandma’s Church Potluck Chicken & Dumplings

Instructions:

1. Lightly grease the inside of a 6-quart slow cooker with cooking spray to prevent the ingredients from sticking during the long cooking time.
2. Place the boneless, skinless chicken breasts at the bottom of the slow cooker, then add the finely chopped onion, diced carrots, and celery evenly on top for balanced flavor and texture.
3. In a large bowl, whisk together the condensed cream of chicken soup, low-sodium chicken broth, garlic powder, poultry seasoning, dried thyme, salt, and black pepper until the mixture is smooth. This creates the creamy base for the dish.
4. Pour the creamy soup mixture evenly over the chicken and vegetables. Dot the top with small pieces of unsalted butter to enrich the flavor and add richness as it slowly melts.
5. Cover the slow cooker and cook on LOW for 4½ to 5 hours, allowing the chicken to become tender and reach an internal temperature of 165°F (74°C), ensuring it is fully cooked and safe to eat.
6. Carefully remove the cooked chicken from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the creamy broth and gently stir to combine without breaking up the chicken too much.
7. Open the refrigerated homestyle biscuit dough and cut each biscuit into 4 to 6 small, even pieces. This size helps the dumplings cook fully and evenly.
8. Place the biscuit dough pieces evenly over the chicken mixture in the slow cooker, gently pressing them into the hot liquid to start cooking from the bottom up.
9. Cover again and cook on HIGH for an additional 60 to 90 minutes. This higher heat setting helps the dumplings become fluffy and fully cooked in the center. Avoid lifting the lid frequently, as the trapped steam is essential for proper dumpling cooking.
10. If using, stir in the heavy cream carefully after the dumplings are done to add extra creaminess without breaking up the dumplings. Let everything heat through for a few more minutes to blend the flavors.
11. Sprinkle freshly chopped parsley over the top before serving to add a bright, fresh contrast to the rich, creamy chicken and dumplings.

Variations

• Swap the chicken breasts for boneless, skinless thighs for a juicier, more flavorful dish.
• Use homemade biscuit dough or drop biscuit mix instead of refrigerated dough for a scratch-made touch.
• Add sliced mushrooms or peas with the vegetables to increase the variety and nutrition.
• Replace the cream of chicken soup with a homemade cream sauce for a fresher taste and control over sodium.
• Mix in shredded cheddar or Parmesan cheese into the biscuit dough for cheesy dumplings.
• For a dairy-free option, omit the butter and heavy cream, and use a dairy-free cream soup alternative.

Tips

• Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
• Reheat gently in the microwave or on the stovetop over low heat, adding a splash of chicken broth if the sauce thickens too much.
• Cut the biscuit dough into uniform small pieces to ensure even cooking and avoid doughy centers.
• Resist the urge to lift the slow cooker lid during dumpling cooking to keep the steam trapped, which is crucial for fluffy results.
• Use a meat thermometer to confirm the chicken has reached 165°F (74°C) before shredding for food safety.
• For a richer flavor, allow the dish to rest for 10 minutes after cooking before serving to let the sauce thicken slightly.
• If the sauce becomes too thick after cooking, stir in a little warm chicken broth to reach your preferred consistency.