Description
A comforting and hearty Crockpot Chicken & Dumplings recipe that combines tender shredded chicken, savory vegetables, and fluffy biscuit dumplings cooked slowly to perfection. This easy slow cooker meal is perfect for a cozy family dinner with minimal prep and maximum flavor.
Ingredients
Scale
Chicken and Broth Mixture
- 1 onion, chopped
- 1 1/4 lb. boneless skinless chicken breasts
- 1 tsp. 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 and Aromatics
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
Dumplings
- 1 (16.3-oz.) can refrigerated biscuits
Instructions
- Prepare the Base: Scatter the chopped onion in the bottom of a large slow cooker. Place the chicken breasts on top, then season evenly with dried oregano, kosher salt, and freshly ground black pepper. Pour the cans of cream of chicken soup and low-sodium chicken broth over the chicken. Add the fresh thyme sprigs and bay leaf for added flavor.
- Cook Chicken: Cover the slow cooker and cook on High for about 3 hours, or until the chicken is cooked through and tender enough to shred.
- Shred Chicken and Add Vegetables: Remove and discard the thyme sprigs and bay leaf. Use two forks to shred the chicken directly in the crockpot. Stir in the chopped celery, peeled and chopped carrots, thawed peas, and minced garlic to the shredded chicken mixture.
- Add Dumplings: Cut or tear the refrigerated biscuits into small, bite-sized pieces. Stir these biscuit pieces gently into the chicken and vegetable mixture. Spoon any remaining liquid over the biscuits on top to help them cook evenly.
- Cook Dumplings and Vegetables: Continue cooking on High for about 2 more hours, stirring every 30 minutes to prevent sticking and ensure even cooking. Cook until the vegetables are tender and the biscuit dumplings are fully cooked through and fluffy.
Notes
- The Crockpot is the easiest way to make chicken and dumplings, allowing all ingredients to cook together and develop deep flavors with minimal effort.
- Stirring every 30 minutes during the dumpling cooking stage prevents sticking and ensures even cooking.
- Using refrigerated biscuits for dumplings saves time without sacrificing taste or texture.
- Adjust seasoning at the end as needed, especially salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 668
- Sugar: 10 g
- Sodium: 1927 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 6 g
- Protein: 47 g
- Cholesterol: 109 mg
