Crockpot Chicken and Dumplings Recipe

Introduction

This Crockpot Chicken and Dumplings recipe is the perfect comfort food for any day of the week. With tender chicken, flavorful vegetables, and fluffy dumplings cooked right in the slow cooker, it’s easy to prepare and delicious to eat.

Ingredients

• 2 boneless skinless chicken breasts
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cans cream of chicken soup
• 3 cups chicken broth
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 1 can refrigerated homestyle biscuit dough
• 1 tablespoon fresh parsley, chopped

Instructions

1. Step 1: Place the chicken breasts in the bottom of your slow cooker. Add the diced onion, carrots, celery, and minced garlic on top of the chicken.
2. Step 2: Spoon the cream of chicken soup over the ingredients, then pour in the chicken broth. Add the butter, dried thyme, salt, and black pepper. Stir gently to combine the seasonings evenly.
3. Step 3: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.
4. Step 4: Remove the chicken breasts carefully and shred them into bite-sized pieces using two forks. Return the shredded chicken to the crockpot and stir in the frozen peas.
5. Step 5: Cut each refrigerated biscuit into four equal pieces. Arrange the dough pieces on top of the hot chicken mixture. Cover and continue cooking on high for 1 hour until the dumplings are puffed and cooked through.
6. Step 6: Garnish with fresh chopped parsley and serve hot immediately.

Tips & Variations

• For extra flavor, add a splash of white wine or a teaspoon of poultry seasoning to the base mixture before cooking.
• Substitute frozen mixed vegetables for peas if desired.
• If you prefer thicker broth, stir in a tablespoon of cornstarch mixed with cold water after shredding the chicken, then cook for 10 more minutes before adding dumplings.
• Use homemade biscuit dough or drop spoonfuls of biscuit batter instead of canned dough for a fresher taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Dumplings may lose some texture after reheating, so enjoy them fresh when possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour when cooking on low, and ensure the chicken is fully cooked before shredding.

Can I make the dumplings ahead of time?

It’s best to add and cook the dumplings at the end of the slow cooking process so they stay light and fluffy. Preparing them too early can cause them to become soggy.

Crockpot Chicken and Dumplings Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

This comforting Crockpot Chicken and Dumplings recipe combines tender slow-cooked chicken and vegetables in a creamy broth, topped with fluffy biscuit dumplings. Perfect for an easy, hearty meal that warms you up with minimal effort.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 7 hours
• Total Time: 7 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 boneless skinless chicken breasts
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced

Broth and Seasonings

• 2 cans cream of chicken soup
• 3 cups chicken broth
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas

Dumplings

• 1 can refrigerated homestyle biscuit dough

Garnish

• 1 tablespoon fresh parsley, chopped

Instructions

1. Combine the Base: Place the chicken breasts at the bottom of your slow cooker. Layer the diced onion, carrots, celery, and minced garlic over the chicken to build the flavorful base.
2. Season the Mixture: Spoon the cream of chicken soup evenly over the ingredients. Pour in the chicken broth and add the butter, dried thyme, salt, and black pepper. Gently stir to ensure all seasonings are distributed without disturbing the layers too much.
3. Slow Cook: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender enough to shred easily with a fork.
4. Shred and Add Peas: Carefully remove the chicken breasts and shred them into bite-sized pieces using two forks. Return the shredded chicken to the crockpot and stir in the frozen peas, allowing the peas to heat through.
5. Cook the Dumplings: Cut the refrigerated biscuit dough into four equal pieces per biscuit. Arrange the dough pieces evenly on top of the hot chicken mixture. Cover and cook on high for an additional hour, during which the dumplings will puff up and cook through by steaming.
6. Serve: Once the dumplings are fluffy and fully cooked, sprinkle the dish with fresh chopped parsley for a touch of brightness. Serve immediately while hot to enjoy the comforting flavors.

Notes

• For a thicker broth, remove the lid during the last 30 minutes of slow cooking to allow some liquid to evaporate.
• You can substitute cream of chicken soup with a homemade white sauce for a less processed option.
• Frozen peas add a burst of color and sweetness; feel free to substitute with other frozen vegetables like corn or green beans.
• If refrigerated biscuit dough is unavailable, homemade biscuit or drop biscuit dough can be used as a substitute.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.

Keywords: Crockpot chicken and dumplings, slow cooker chicken recipe, easy comfort food, chicken and biscuit dumplings