There is something especially comforting about a simple crock of chicken and dumplings quietly cooking away while the day goes on around it, and this Amish-style version has that same old-fashioned thrift and goodness many of us grew up with. With only a handful of pantry and refrigerator staples layered right into the slow cooker, you get tender chicken, a rich savory broth, and soft dumplings that puff up beautifully without any fuss. It is just the sort of supper that feels at home on a Sunday table, after church, with everybody ready for something warm and filling.
This dish is plenty hearty all on its own, but I like to set it out with green beans, buttered corn, or a simple side salad to brighten the plate. Warm biscuits are lovely if you want an extra bread basket for company, and for dessert, something plain and homey like stewed apples or a slice of spice cake suits it beautifully. A glass of iced tea or a cup of coffee rounds out the meal in the most comforting way.
Slow Cooker 4-Ingredient Amish Chicken and Dumplings
Servings: 6
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
2 cans (10.5 ounces each) condensed cream of chicken soup
2 cups low-sodium chicken broth
1 can (16.3 ounces) refrigerated biscuit dough
Directions
1. Place the chicken breasts in the bottom of a 4- to 6-quart slow cooker. Spoon the condensed cream of chicken soup over the top, then pour in the chicken broth. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is very tender.
2. Remove the lid and use two forks to break the chicken into large tender pieces right in the cooker. Stir gently so the chicken is coated in the creamy broth.
3. Cut each biscuit into 4 pieces. Scatter the biscuit pieces over the hot chicken mixture, pressing the tops lightly so they just touch the broth but are not fully submerged. Cover and cook on high for 1 to 1 1/2 hours more, until the dough is puffed and cooked through.
4. Once the dumplings are tender and fluffy, give everything a gentle stir, breaking up any pieces that are too large. Serve hot, with plenty of broth in each bowl.
Variations & Tips
Use chicken thighs: If you prefer darker meat, boneless skinless chicken thighs work beautifully here and stay especially juicy in the slow cooker. They also give the broth a slightly richer flavor.
For a thicker broth: Leave the lid off for the last 15 to 20 minutes if you want the broth to tighten up a little more. Slow cookers vary, so this is a handy way to get that extra-rich spoon-coating texture.
Season to taste: Even with just four main ingredients, a little black pepper at the end wakes everything up nicely. If your broth is unsalted, you may also want a small pinch of salt before serving.
Do not stir the dumplings too early: Once the biscuit pieces go in, let them cook undisturbed until they have puffed and set. Stirring too soon can make them break apart and turn gummy instead of tender.
Make it feel more homemade: A spoonful of chopped parsley over the top is not traditional, but it does add a pretty fresh finish if you are setting this out for company. It gives the whole dish a little color without changing its simple character.