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Crockpot Chicken and Dumplings Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/crockpot-chicken-and-dumplings-recipe/