Can I use homemade dumplings?

Yes, drop spoonfuls of simple biscuit dough or scratch dumpling batter on top during the last hour on High.

Do I need to brown the chicken first?

Not required, but searing adds depth. If you skip it, the slow cooker still builds great flavor.

For food safety and best texture, thaw chicken first before adding to the slow cooker

They should be puffed, no longer doughy in the center, and a toothpick comes out clean

Stir in a cup of shredded cheddar right before adding dumplings, or on serving

This cozy and easy crockpot recipe features tender chicken, fluffy dumplings, and a creamy broth, perfect for chilly nights.

2 pounds boneless skinless chicken breasts or thighs (Thighs stay juicier but breasts work well too.)
1 medium onion, diced
2 carrots peeled and sliced
2 ribs celery, sliced
3 cloves garlic, minced
4 cups low-sodium chicken broth (Use low-sodium to control salt.)
1 cup heavy cream or half-and-half (Can lighten with half-and-half.)
1 can condensed cream of chicken soup (Or use cream of celery as a substitute.)
1 teaspoon salt (Adjust to taste.)
1 teaspoon black pepper
1 teaspoon dried thyme
1 leaf bay leaf
2 tablespoons butter

1 can refrigerated biscuit dough, cut into 1-inch pieces (Cut into small pieces.)
1 cup frozen peas (Added at the end for color and sweetness.)

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Add onion, carrots, celery, garlic, broth, cream of chicken soup, thyme, bay leaf, butter, salt, and pepper to the crock. Stir to combine.
Nestle in the chicken.

Cook on Low for 5 to 6 hours, or on High for 3 to 4 hours, until the chicken shreds easily.
Remove the chicken, shred it, and return it to the pot. Stir in heavy cream.

Turn the slow cooker to High. Add biscuit dough pieces in a single layer on top.
Cover and cook for 45 to 60 minutes, until dumplings are puffed and cooked through.
Fold in peas at the end if using. Taste and adjust seasoning.

Cut biscuit dough into small pieces to cook evenly. Avoid lifting the lid when dumplings are cooking. For richer flavor, sear chicken first.