Gluten-Free Slow Cooker Chicken and Dumplings
Comfort food classic featuring tender shredded chicken thighs simmered with aromatic vegetables, herbs, and chicken stock until rich and savory. Par-baked biscuit dumplings are dunked into the broth and cook until tender, thickened with cornstarch and enriched with evaporated milk. Fresh spinach wilts in at the end for color and nutrition. Hearty enough for family dinners on busy weeknights, this slow cooker version requires minimal hands-on time while delivering homestyle warmth. The par-baking step keeps dumplings from becoming soggy, distinguishing this from traditional stovetop versions.
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 medium yellow onion, diced
- 3 stalks celery, chopped
- 2 medium carrots, julienned
- 4 cloves garlic, minced
- ½ tablespoon dried oregano
- ½ tablespoon dried rosemary
- 2 bay leaves
- 4 cups chicken stock
- salt(optional)
- black pepper(optional)
- 1 16-ounce can refrigerated biscuit doughdrop biscuit dough1:1convenience
reduces prep; skip par-baking and add directly in final hour
- 1 ½ tablespoons cornstarch
- 3 tablespoons water
- 1 12-ounce can evaporated milk
- 2 cups fresh spinach, rawfrozen spinach2 cups fresh = 1 cup frozenvegetables
thaw and squeeze dry before adding to avoid excess liquid
Full guide →
Instructions
- 1
Combine chicken, onion, celery, carrots, garlic, oregano, rosemary, bay leaves, and chicken stock in slow cooker. Season with salt and pepper, cover, and cook on high.
- 2
Meanwhile, preheat oven to 350F. Separate and quarter biscuits, flatten slightly, and bake until risen but still doughy.
- 3
Remove cooked chicken and shred with two forks. Return to slow cooker.
- 4
Whisk cornstarch into water until smooth, pour into slow cooker. Add evaporated milk and stir to combine.
- 5
Submerge par-baked biscuits into liquid and continue cooking on high until thickened.
- 6
Stir in spinach until wilted. Remove bay leaves and season to taste with salt and pepper.
- 7
Serve immediately.
Tips
Par-baking biscuits prevents them from disintegrating into the broth. Flatten slightly before baking so they cook through but stay doughy, then submerge gently.
Shredding chicken while still hot makes it easier to pull apart cleanly. Two forks work best for even, bite-sized pieces.
Whisk cornstarch with cold water first to avoid lumps. Add gradually while stirring to prevent clumping in the hot liquid.
Good to Know
Cover and refrigerate up to 3 days. Freeze biscuit pieces separately in freezer container up to 2 months; reheat gently on stovetop with extra broth.
Prepare vegetable mirepoix (onion, celery, carrot) up to 1 day ahead. Slow cooker base can cook for 4 hours, then cool and refrigerate overnight; reheat and proceed with biscuits and final steps.
Ladle into deep bowls with biscuit pieces submerged. Serve with crusty bread and a simple salad. Pairs well with a light white wine or cider.
Common Mistakes
Skip par-baking biscuits to avoid them dissolving into mush during the final hour
Don't add spinach early to avoid overcooking it to brown; add in last few minutes before serving
Whisk cornstarch slurry separately to avoid lumps that thicken unevenly
Substitutions
Dairy-Free Swaps
General Alternatives
thaw and squeeze dry before adding to avoid excess liquid
Full guide →reduces prep; skip par-baking and add directly in final hour
FAQ
Can I use fresh herbs instead of dried?
Yes, use three times the amount (1.5 tablespoons oregano, 1.5 tablespoons rosemary). Add half during cooking and half in the final hour to preserve fresh flavor. Dried herbs concentrate during long cooking.
What if my broth isn't thick enough after cooking?
Make another cornstarch slurry (1 tablespoon cornstarch plus 2 tablespoons water), whisk it in, and simmer for 5-10 minutes on high. The mixture will thicken as it cools slightly.
How long does this keep in the fridge and can I freeze it?
Refrigerate up to 3 days in an airtight container. Freeze biscuit pieces separately for up to 2 months; thaw overnight and reheat gently on stovetop with extra broth to restore texture.