Slow Cooker Chicken & Applesauce Dumplings


  • 1 cup Mott’s® No Sugar Added Applesauce Apple
  • ½ cup all-purpose flour
  • ½ tsp table salt
  • ⅛ tsp black pepper, ground
  • 1 lb. chicken thighs, boneless and skinless, cut into 2-inch pieces
  • 3 tbsp unsalted butter
  • ½ cup celery stalks, ½-inch dice
  • ¾ cup yellow onion, ½-inch dice
  • 2 garlic cloves, minced
  • 4 cups chicken broth, 33% reduced sodium
  • ⅛ cup all-purpose flour
  • 1 tsp table salt
  • ⅛ tsp black pepper, ground
  • 4 large, unbaked biscuits, biscuit dough, refrigerated and cut into 1-inch pieces
  • ¼ cup fresh sage, chopped
  • ¼ cup fresh parsley, chopped
Mott's No Sugar Added Applesauce Apple

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  • Heat skillet over medium heat until hot.
  • Meanwhile, combine flour, salt, and pepper in medium bowl. Toss chicken thighs in flour mixture.
  • Once skillet is heated, melt 1 tablespoon of butter and add ½ of the chicken thighs.
  • Cook about 5 minutes or until browned on all sides.
  • Place cooked chicken in small bowl.
  • Add another 1 tablespoon of butter to skillet and add the remaining chicken thighs, cooking until browned on all sides. Add chicken to small bowl of cooked chicken.
  • Add remaining butter to skillet and melt. Add celery, onions, and garlic. Cook until softened. Add to cooked chicken.
  • Whisk together chicken broth, flour, applesauce, salt, and pepper in slow cooker. Add chicken and cooked vegetables to slow cooker. Cook on high for 3 hours.
  • After 3 hours, add biscuit dough pieces, sage, and parsley. Cook an additional hour or until dough has cooked through.
  • Salt and pepper to taste. Serve immediately in bowls.