Description
Crockpot Chicken and Dumplings is a cozy, creamy slow cooker dinner made with tender shredded chicken, fluffy biscuit dumplings, carrots, celery, and a rich savory broth. This easy crockpot chicken and dumplings recipe is perfect for busy weeknights, family dinners, and classic comfort food cravings.
Ingredients
2 pounds boneless skinless chicken breasts
1 small onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
2 cans cream of chicken soup
3 cups chicken broth
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 can refrigerated biscuit dough
1 cup frozen peas
Instructions
1. Place the chicken breasts in the crockpot and top with the onion, carrots, and celery.
2. Add the cream of chicken soup, chicken broth, garlic powder, dried parsley, salt, and black pepper. Stir gently to combine.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
4. Remove the chicken, shred it with two forks, and return it to the crockpot.
5. Stir in the frozen peas.
6. Cut each biscuit into small pieces.
7. Arrange the biscuit pieces over the hot chicken mixture, pressing a few lightly into the broth without overmixing.
8. Cover and cook on high for 1 to 1 1/2 hours, until the dumplings are puffed and cooked through.
9. Let the mixture sit for a few minutes, then stir gently and serve warm.
Notes
For a richer flavor, use chicken thighs instead of chicken breasts.
If the mixture gets too thick after cooking, stir in a little extra warm broth before serving.
Cutting the biscuit dough into smaller pieces helps the dumplings cook more evenly.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 1080mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg