Description
This comforting Crockpot Chicken and Dumplings recipe combines tender slow-cooked chicken with flavorful vegetables and fluffy biscuit dumplings. Perfect for an easy, hearty meal, it requires minimal hands-on time as the slow cooker does the work, resulting in a creamy, satisfying dish that’s great for family dinners.
Ingredients
Scale
Chicken and Broth Base
- 1 onion, chopped
- 1¼ lb boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
Vegetables
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
Dumplings
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces
Instructions
- Assemble in Crockpot: Place the chopped onion, chicken breasts, dried oregano, kosher salt, freshly ground black pepper, two cans of cream of chicken soup, chicken broth, fresh thyme sprigs, bay leaf, chopped celery, chopped carrots, and minced garlic into the crockpot. Stir gently to combine all ingredients evenly.
- Cook: Cover the crockpot and cook on low heat for 6–7 hours or on high heat for 3–4 hours until the chicken is tender and fully cooked through. This slow cooking allows flavors to meld beautifully.
- Shred Chicken: Remove the cooked chicken breasts from the crockpot. Using two forks, shred the chicken finely, then return the shredded chicken back into the crockpot and stir to combine.
- Add Dumplings: Stir in the thawed peas into the chicken mixture. Evenly place the cut biscuit pieces on top of the stew mixture inside the crockpot. Cover and cook on high for an additional 1 to 1.5 hours, or until the biscuit pieces have puffed up and are fully cooked, resembling dumplings.
- Finish and Serve: Carefully discard the bay leaf and fresh thyme sprigs from the crockpot. Stir the chicken and dumplings gently to combine and serve hot for a comforting meal.
Notes
- For thicker stew, you can reduce the chicken broth by half a cup.
- If you prefer, you can substitute the refrigerated biscuits with homemade biscuit dough cut into pieces.
- Use low-sodium broth to control the saltiness of the dish effectively.
- Adding frozen peas at the end preserves their bright color and freshness.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, consider using dairy-free cream of chicken soup and biscuits.
