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Crockpot Chicken and Dumplings

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A comforting, easy-to-make meal perfect for busy weeknights, bringing warmth and satisfying the whole family.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 onion, diced
  • 2 cups frozen peas
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups biscuit dough (store-bought or homemade)
  • Parsley for garnish (optional)

Instructions

  1. Prepare the chicken: Place the chicken breasts in the slow cooker in a single layer for even cooking.
  2. Add ingredients: Pour in the chicken broth, followed by the chopped carrots, celery, diced onion, frozen peas, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine all ingredients well.
  3. Cook: Cover the slow cooker, setting it on low for 360 minutes (6 hours) to 480 minutes (8 hours) or high for 180 minutes (3 hours) to 240 minutes (4 hours). Cook until the chicken is tender and easily shreds with a fork.
  4. Add dumplings: About 30 minutes before serving, drop spoonfuls of biscuit dough on top of the chicken mixture in the slow cooker. Ensure they are evenly spaced for proper cooking.
  5. Finish cooking: Cover again and continue cooking until the dumplings are cooked through and fluffy, about 30 minutes.
  6. Serve and garnish: Serve hot, garnished with parsley if desired.

Notes

For even quicker cooking, cut chicken into smaller pieces. Fresh vegetables can enhance flavor, but frozen options are convenient. Adjust cooking time if your slow cooker runs hot or cold.

Find it online: https://www.chickennova.com/crockpot-chicken-and-dumplings/