Ingredients
Equipment
Method
Prepare Aromatics (UNIQUE TWIST)
- If your slow cooker has a sear function, use it. Otherwise, heat a skillet on your stovetop over medium heat. Add a tablespoon of butter. Sauté your finely diced onions and celery until they are beautifully tender and lightly golden brown. If you used a skillet, transfer these fragrant aromatics to the bottom of your slow cooker.
Season Chicken
- Take your boneless, skinless chicken breasts and sprinkle them generously with seasoning salt. Place the seasoned chicken directly over the sautéed onions and celery in the slow cooker.
Add Liquids & Base
- Now, add the cream of chicken soup, chicken broth (measured in the empty soup can for convenience), ground black pepper, and the remaining butter to the slow cooker. Give it a gentle stir to combine the liquids around the chicken.
Initial Cook
- Cover your slow cooker and set it to cook on high for 5 hours. During this time, the chicken will become incredibly tender.
Shred Chicken
- Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, easily pull the chicken into tender, succulent shreds.
Return Chicken
- Return all the shredded chicken back into the slow cooker, ensuring it’s nestled into the creamy broth.
Add Final Ingredients
- Now, add the fresh chopped parsley, the chicken bouillon cube, and the additional chicken broth. Crucially, add the frozen homestyle dumplings directly from the freezer—do not thaw them first! This is also the perfect time to add that sprig of fresh thyme to infuse the dish with its lovely aroma.
Final Simmer & Stir
- Cover and cook for an additional 2-3 hours on high, or until the dumplings are tender and cooked through. Stir several times during this final cooking period to prevent dumplings from sticking together at the bottom. If the mixture becomes too thick, simply add a splash more water or broth as needed.
Check Doneness & Thicken (Optional)
- Always test a dumpling for tenderness to ensure it’s cooked through. If you prefer a thicker gravy, remove about ½ cup of the hot liquid and whisk it together with two teaspoons of cornstarch until smooth. Slowly stir this cornstarch slurry back into the cooker. Continue to cook for another 15-30 minutes, or until your desired thickness is reached.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. While possible to freeze, dumplings may soften upon reheating; for best texture, freeze chicken and sauce separately or prepare the base ahead. Reheat gently on the stovetop or microwave, adding extra broth if needed. Remember to stir dumplings frequently during the final cooking phase to prevent sticking. Avoid thawing frozen dumplings before adding. Nutrition information is estimated based on common ingredients and serving sizes and may vary.