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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings: Your Cozy Dinner Solution

Enjoy a warm, comforting Crockpot Chicken and Dumplings, a delicious blend of tender chicken, vibrant veggies, and fluffy dumplings, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 pounds Boneless Skinless Chicken Breasts If frozen, extend cook time by an hour.
  • 4 cups Chicken Broth Opt for gluten-free if needed.
  • 1 cup Diced Onion Shallots can be used as a substitute.
  • 2 cups Sliced Carrots Can be replaced with corn or green beans.
  • 1 cup Sliced Celery Optional.
For Flavor Enhancement
  • 3 cloves Minced Garlic Fresh is best.
  • 1 teaspoon Dried Thyme Fresh thyme elevates the taste.
  • 1 teaspoon Dried Parsley Optional.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Adjust according to taste.
For Creaminess and Color
  • 1 cup Frozen Peas Green beans can be swapped if preferred.
  • 1 can Cream of Chicken Soup Can substitute with cream of mushroom soup.
  • 1 cup Milk Use plant-based milk for dairy-free option.
For Dumplings
  • 1 can Refrigerated Biscuit Dough Select gluten-free version if necessary.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Begin by placing boneless skinless chicken breasts in the bottom of your crockpot without overlapping.
  2. Pour in chicken broth over the chicken, covering it well. Add diced onion, sliced carrots, and optional sliced celery along with minced garlic. Stir gently to combine.
  3. Sprinkle dried thyme, parsley, salt, and black pepper evenly over the mixture. Stir gently to ensure all ingredients are well-seasoned.
  4. Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
  5. Once done, carefully remove the chicken and shred it into bite-sized pieces. Return the shredded chicken to the pot.
  6. Incorporate frozen peas, cream of chicken soup, and milk into the mixture. Stir gently and heat for about 5-10 minutes.
  7. Cut refrigerated biscuit dough into quarters, drop onto the chicken mixture, spacing them evenly.
  8. Cover and cook on high for an additional 30-40 minutes until the dumplings are fluffy and cooked through.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain the dish's creamy texture.

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