Chicken Dumplings Crock Pot
Experience the ultimate comfort food with this easy and delicious Chicken Dumplings Crock Pot recipe, a hearty meal that practically cooks itself! Tender shredded chicken, savory cream of chicken soup, and a medley of colorful frozen vegetables form the perfect base for fluffy, pillowy dumplings made from Grands-style refrigerated biscuit dough. Slow-cooked for hours, this dish infuses every bite with rich, homestyle flavors, enhanced by garlic, thyme, and a touch of black pepper. With just 15 minutes of prep time and the convenience of a slow cooker, this recipe is perfect for busy days when you crave a warm, satisfying dinner. Garnish with fresh parsley for a touch of brightness and serve up a family favorite that's sure to bring everyone to the table. Perfect for cozy weeknights or casual gatherings, this Chicken Dumplings Crock Pot recipe is comfort food made simple!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 cups Chicken broth
- 2 cans (10.5 oz each) Cream of chicken soup
- 1 cup Diced yellow onion
- 2 cups Frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 tube (16.3 oz) Grands-style refrigerated biscuit dough
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Pour the chicken broth and cream of chicken soup over the chicken.
Add the diced onion and frozen mixed vegetables to the crock pot.
Sprinkle in the garlic powder, dried thyme, salt, and black pepper. Stir gently to combine.
Cover the crock pot with a lid and cook on low for 5 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crock pot and stir to mix with the broth and vegetables.
Open the tube of biscuit dough and cut each biscuit into quarters. Drop the dough pieces onto the surface of the soup in the crock pot.
Cover the crock pot again and cook on high for 1 additional hour, or until the biscuit dough is fully cooked and fluffy.
Gently stir to ensure the dumplings are evenly distributed. Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 7458 mg | 324% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 45.0 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 685 mg | 53% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3432 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
