1(12-oz) can biscuits, each biscuit cut into 4 pieces
Pour the chicken broth into crockpot. Mix in the frozen vegetables, onion, butter, garlic, Italian herbs, salt and pepper then nestle the chicken into the broth.
Cover the crockpot and cook on low heat for 4 hours or until the chicken is fully cooked and easily shredded.
Remove the chicken from the crockpot and shred it with two forks on a large plate.
In a separate bowl, mix the milk and cornstarch together until smooth. Pour the mixture into the crockpot and stir for 2-3 minutes to fully incorporate it.
Mix the chicken back into the pot then add the biscuit pieces to the pot and stir.
Cook uncovered for an additional 20-25 minutes, stirring every 2-3 minutes or until the biscuits are fully cooked. (The dumplings should be wet and chewy on the outside and fully cooked in the centers.)
Garnish with freshly chopped parsley if desired before serving.
Storage: Storing leftover slow cooker chicken and dumplings is easy - just put them in the fridge! Cover the slow cooker insert tightly with plastic wrap, or transfer the dish to an airtight container. Properly stored, chicken and dumplings will keep in the refrigerator for up to 4 days. Reheat on the stove over medium heat, or in the oven at 350°F until heated through.
Turkey and Dumplings: You could substitute turkey in this recipe if you prefer. It will have a slightly different taste and texture, but it’s a great way to take advantage of holiday sales on turkey!
Cooked Chicken/Turkey: If you already have shredded chicken or turkey on hand, that will work here, too. Just add it at the end with the biscuits, so it doesn’t overcook. Make sure to use a good, rich broth or stock if you do this - or add some chicken base to the broth to make sure it is flavorful.
Cook Time: Slow cookers cook, well, slowly. So if your biscuit dumplings don’t seem to be cooking fast enough, you can crank the heat on your crockpot up to high. Just make sure to stir the soup more often and keep an eye on the dumplings!
Dumpling Doneness: Dumplings should be moist and chewy on the outside, with fully-cooked centers. To test them for doneness, just cut one in half with a fork, and see if the inside is cooked or raw.