Description
Crockpot Chicken and Dumplings is a cozy comfort food classic, perfect for chilly weather.
Ingredients
- 2 pound boneless, skinless chicken breasts or thighs
- 1 can (10.5 ounce) cream of chicken soup
- 1 can (10.5 ounce) cream of celery soup (optional, or use more chicken soup)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 1 cup frozen peas
- 4 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon poultry seasoning (optional)
- 1 can (16.3 ounce) refrigerated biscuit dough (like Pillsbury Grands)
- 2 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Add to Crockpot: Place the chicken, cream of chicken soup, cream of celery soup (if using), onion, garlic, carrots, peas, chicken broth, thyme, pepper, salt, and poultry seasoning into the crockpot. Stir lightly to combine.
2. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
3. Shred Chicken: Remove the chicken, shred it with two forks, then return it to the crockpot. Stir well.
4. Add Dumplings: Cut the biscuit dough into small pieces and drop them on top of the chicken mixture. Cover and cook for another 1 hour on high, or until the biscuits are cooked through and fluffy.
5. Serve: Garnish with fresh parsley and enjoy this warm, comforting dish.
Notes
Leftover Crockpot Chicken and Dumplings can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams