Warm up your day with the comforting flavors of “Comfort in a Pot: Crockpot Chicken and Dumplings.” This classic dish is made effortlessly in a crockpot, delivering tender chicken, hearty vegetables, and fluffy dumplings in a savory, creamy broth. Perfect for busy weeknights or lazy weekends, this recipe is sure to become a family favorite.
Why You’ll Love Crockpot Chicken and Dumplings:
- Easy to Make: Simple ingredients and minimal effort.
- Comforting and Hearty: A classic comfort food with rich flavors.
- One-Pot Meal: Everything cooks together for easy cleanup.
- Family-Friendly: Loved by both kids and adults.
Ingredients Notes For Crockpot Chicken and Dumplings:
- Chicken: Boneless, skinless chicken breasts or thighs.
- Vegetables: Carrots, celery, onions, and frozen peas.
- Broth: Chicken broth for a savory base.
- Cream Soup: Cream of chicken soup for a creamy texture.
- Seasonings: Salt, pepper, thyme, and garlic powder.
- Biscuits: Refrigerated biscuit dough for easy dumplings.
- Optional: Fresh parsley for garnish.
Recipe Steps:
- Prepare the Ingredients:
- Dice 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces. Chop 2 carrots, 2 celery stalks, and 1 onion. Mince 2 garlic cloves.
- Assemble in the Crockpot:
- Add the diced chicken, chopped vegetables, and minced garlic to the crockpot. Pour in 4 cups of chicken broth and 1 can (10.5 ounces) of cream of chicken soup. Stir to combine.
- Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1/2 teaspoon of garlic powder.
- Cook:
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Add the Biscuits:
- About 1 hour before serving, cut 1 can (16 ounces) of refrigerated biscuit dough into quarters. Gently stir the biscuit pieces into the crockpot, making sure they are submerged in the broth.
- Finish Cooking:
- Cover the crockpot and cook on high for an additional 1 hour, or until the biscuits are cooked through and fluffy.
- Add Peas and Serve:
- Stir in 1 cup of frozen peas and cook for another 5-10 minutes until heated through. Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley if desired.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
- Freeze: Freeze the chicken and vegetable mixture (without the biscuits) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat in the crockpot, adding fresh biscuits to cook.
Ingredients
- For the Chicken and Broth:
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 onion finely chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 can 10.5 oz condensed cream of chicken soup
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley optional, for garnish
- For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons butter melted
Instructions
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Prepare the Chicken and Vegetables:
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Place the chicken breasts or thighs in the bottom of the crockpot.
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Add the chopped onion, carrots, celery, and minced garlic.
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Sprinkle the thyme, rosemary, sage, salt, and pepper over the chicken and vegetables.
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Add the Broth and Soup:
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Pour the chicken broth over the chicken and vegetables.
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Add the condensed cream of chicken soup and stir to combine.
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Cook:
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Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
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Shred the Chicken:
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About 30 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
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Add the Peas:
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Stir in the frozen peas.
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Make the Dumplings:
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In a medium bowl, whisk together the flour, baking powder, and salt.
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Stir in the milk and melted butter until just combined. Be careful not to overmix; the dough should be slightly sticky.
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Add the Dumplings:
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Drop spoonfuls of the dumpling dough over the top of the chicken mixture in the crockpot. The dumplings will expand as they cook, so leave some space between them.
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Cook the Dumplings:
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Cover the crockpot and cook on high for an additional 30 minutes, or until the dumplings are cooked through and no longer doughy in the center.
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Serve:
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Garnish with chopped fresh parsley if desired.