Description
A comforting and hearty slow cooker recipe for CrockPot Chicken and Dumplings. Tender chicken, vegetables, and fluffy biscuit dumplings in a creamy broth make this a delicious meal perfect for cozy nights.
Ingredients
Scale
Chicken and Vegetables:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas
Dumplings:
- 1 can (16 oz) refrigerated biscuit dough, cut into small pieces
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken and Vegetables: Place chicken, onion, garlic, carrots, and celery in the CrockPot. Season with thyme, poultry seasoning, salt, and pepper. Pour in chicken broth and add cream of chicken soup. Cook on low for 6–7 hours or high for 3–4 hours.
- Shred the Chicken: Remove chicken, shred it, and return it to the CrockPot. Stir in peas and butter.
- Add Dumplings: Place biscuit dough pieces on top of the soup. Cook on high for 1 more hour until dumplings are cooked through.
- Serve: Garnish with parsley before serving.
Notes
- For a more from-scratch version, use homemade cream of chicken soup or make your own biscuit dough.
- This recipe works well with leftover cooked chicken too—just reduce the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
