Slow Cooker Ranch Chicken & Dumplings

Experience the ultimate comfort food with this Slow Cooker Ranch Chicken & Dumplings. This creamy stew combines tender chicken with the zesty flavor of ranch seasoning, creating a hearty meal that warms the soul. Perfect for busy weeknights, the slow cooker does all the heavy lifting, leaving you with a delicious, home-cooked dinner that requires minimal effort.

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There is nothing quite like coming home to the savory aroma of a slow-cooked stew. The combination of chicken, carrots, and celery in a rich, creamy sauce creates a nostalgic base, while the ranch seasoning adds a modern flair. Finishing the dish with fluffy, steamed dumplings makes it a complete, satisfying meal that is sure to become a household favorite.

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cups (720 ml) low-sodium chicken broth
• 1 can (10.5 oz/300 g) condensed cream of chicken soup
• 1 packet (1 oz/28 g) ranch seasoning mix
• 1 tsp garlic powder
• 1 tsp dried parsley
• ½ tsp black pepper
• 1 cup (150 g) frozen peas
• ½ cup (120 ml) heavy cream or half-and-half
• 2 tbsp unsalted butter, cubed
• For Dumplings: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1 tsp sugar, ½ tsp salt, 3 tbsp unsalted butter (melted), 1 cup (240 ml) whole milk OR 1 can (16 oz/450 g) refrigerated biscuit dough, quartered

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Instructions

Step 1

In the slow cooker, combine chicken, onion, carrots, celery, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, parsley, and black pepper. Stir to mix.

Step 2

Cover and cook on low for 5 hours, or until the chicken is tender and easily shredded.

Step 3

Remove chicken, shred with two forks, and return it to the slow cooker.

Step 4

Stir in frozen peas, heavy cream, and cubed butter.

Step 5

For homemade dumplings: In a bowl, whisk together flour, baking powder, sugar, and salt. Stir in melted butter and milk until just combined (do not overmix).

Step 6

Drop spoonfuls of dumpling dough onto the surface of the stew, spacing them apart, or place biscuit dough pieces on top.

Step 7

Cover and cook on high for 30-45 minutes until dumplings are puffed and cooked through.

Step 8

Serve hot, garnished with extra parsley if desired.

Zusatztipps für die Zubereitung

To ensure the best texture for your dumplings, be careful not to overmix the dough, as this can lead to a dense consistency. If you prefer a thicker stew, you can leave the lid off for the final 15 minutes of the cooking time to allow some moisture to evaporate. Always shred the chicken finely to ensure it is evenly distributed throughout the creamy sauce.

Varianten und Anpassungen

For a deeper flavor profile, try substituting the cream of chicken soup with cream of mushroom. If you are in a hurry, you can use a pre-cooked rotisserie chicken and significantly reduce the initial slow-cooking time. Additionally, feel free to swap the peas for other frozen vegetables like corn or green beans to customize the dish to your liking.

Serviervorschläge

Serve this hearty stew in wide bowls to showcase the fluffy dumplings and vibrant vegetables. Garnish with a sprinkle of fresh parsley, dill, or chives for a pop of color and freshness. This dish pairs beautifully with a crisp, lightly oaked Chardonnay to balance the rich, creamy flavors.

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Slow Cooker Ranch Chicken & Dumplings is more than just a meal; it's a comforting experience that brings the family together. Whether you choose the homemade dough or the convenient refrigerated biscuits, this dish is guaranteed to satisfy your cravings for something warm and savory. Enjoy every creamy, ranch-infused bite!

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Recipe Questions & Answers

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and add extra richness. They may shred slightly differently but remain tender and flavorful after slow cooking.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 4 days. The dumplings will absorb some liquid, so you may need to add broth when reheating on the stovetop.

→ Can I freeze this dish?

Freeze the stew portion without dumplings for up to 3 months. Thaw overnight in the refrigerator, reheat, and add fresh dumplings for the best texture.

→ What's the difference between homemade and refrigerated biscuit dough?

Homemade dumplings produce a lighter, more tender texture that absorbs the stew flavors. Refrigerated biscuits yield a denser, breadier topping. Both cook in the same 30-45 minute timeframe.

→ Can I make this on the stovetop instead?

Simmer all stew ingredients in a Dutch oven for 45-60 minutes until chicken shreds easily. Add dumplings and cook covered for 15-20 minutes until puffed and cooked through.

→ How can I make this lower in fat?

Use boneless skinless breasts, substitute half-and-half for heavy cream, reduce butter to 1 tablespoon total, and opt for homemade dumplings with reduced milk. The flavor remains satisfying.