Crockpot Chicken and Dumplings
This classic comfort food recipe is made even easier in the crockpot! Tender chicken, fluffy dumplings, and a savory broth come together for a perfect cozy meal.
Ingredients:
- 2-3 boneless, skinless chicken breasts (or 4-5 chicken thighs)
- 1 onion, diced
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup frozen peas (optional)
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
- Fresh parsley for garnish
Instructions:
- Prepare the crockpot:
Place chicken breasts (or thighs) in the bottom of the crockpot. Add diced onion, carrots, celery, garlic, thyme, parsley, salt, and pepper. Pour chicken broth and cream of chicken soup over the top, stirring slightly to combine. - Cook the chicken:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. - Shred the chicken:
Once the chicken is done, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot. - Add peas (optional):
Stir in the frozen peas (if using). - Add the dumplings:
Cut the biscuit dough into small pieces (about 1-2 inches). Add the dough pieces to the crockpot, stirring gently to coat them in the sauce. - Cook the dumplings:
Cover and cook on high for an additional 1-2 hours, or until the biscuit dough is fully cooked and fluffy. - Serve:
Garnish with fresh parsley and serve hot!
Enjoy this warm and hearty dish with your family!