Ingredients:
For the Soup Base:
1 medium yellow onion, finely diced 
1 (10 oz) can cream of mushroom soup 
1 (10 oz) can cheddar cheese soup 
2 teaspoons dried thyme 
4 boneless, skinless chicken breasts or thighs 
3 cups chicken broth
1 teaspoon garlic powder 
1 teaspoon onion powder
1 teaspoon salt 
1/2 teaspoon black pepper
For the Dumplings:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup milk 
1/4 cup melted butter 
1/4 cup chopped fresh parsley (optional)
Instructions:
Prepare the Soup Base:Add the onion, cream of mushroom soup, cheddar cheese soup, and dried thyme to your Crockpot.
Place the chicken breasts or thighs on top, then pour in the chicken broth.
Season with garlic powder, onion powder, salt, and pepper. Stir gently to combine.
Cook the Chicken:Cover the Crockpot and cook:
On low for 6-7 hours, or
On high for 3-4 hours, until the chicken is tender and cooked through.
Make the Dumplings:In a medium bowl, whisk together flour, baking powder, salt, and garlic powder.
Add the milk and melted butter, stirring until a thick batter forms.
Add the Dumplings:Shred the cooked chicken into bite-sized pieces and return it to the Crockpot.
Drop spoonfuls of the dumpling batter on top of the soup mixture.
Cover and cook on high for an additional 1 hour, or until the dumplings are fluffy and cooked through.
Serve:Garnish with fresh parsley (optional) and serve hot.
Tips for Success:
Use chicken thighs for extra juiciness.
For added flavor, try mixing in a cup of frozen peas or diced carrots during the last hour of cooking.
Avoid lifting the lid while the dumplings cook—this ensures they steam properly.
Details:
Prep Time: 15 minutes
Cook Time: 7-8 hours (low) or 4-5 hours (high)
Total Time: ~8 hours
Servings: 6
Enjoy this hearty, creamy Crockpot Chicken and Dumplings—a dish that feels like a warm hug in a bowl!