How to Make Crockpot Chicken and Dumplings

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:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Finish Cooking:
      • Cover the crockpot and cook on high for an additional 1 hour, or until the biscuits are cooked through and fluffy.
    6. 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.
» MORE:  DUMP AND BAKE YOUR WAY TO A FANTASTIC MEATBALL CASSEROLE

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

  • Prepare the Chicken and Vegetables:
  • Place the chicken breasts or thighs in the bottom of the crockpot.
  • Add the chopped onion, carrots, celery, and minced garlic.
  • Sprinkle the thyme, rosemary, sage, salt, and pepper over the chicken and vegetables.
  • Add the Broth and Soup:
  • Pour the chicken broth over the chicken and vegetables.
  • Add the condensed cream of chicken soup and stir to combine.
  • 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.
  • Shred the Chicken:
  • About 30 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
  • Add the Peas:
  • Stir in the frozen peas.
  • Make the Dumplings:
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • Stir in the milk and melted butter until just combined. Be careful not to overmix; the dough should be slightly sticky.
  • Add the Dumplings:
  • 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.
  • Cook the Dumplings:
  • 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.
  • Serve:
  • Garnish with chopped fresh parsley if desired.

Leave a Comment