Crockpot Chicken and Dumplings
Warm, comforting, and delightfully easy to prepare, this Crockpot Chicken and Dumplings recipe is the ultimate comfort food with minimal effort. Tender, shredded chicken is slow-cooked alongside a medley of hearty vegetables—carrots, celery, onions, and peas—in a rich, flavorful broth enhanced with cream of chicken soup, aromatic garlic, and seasonings like thyme and a bay leaf. The real showstopper? Fluffy, biscuit-style dumplings made from refrigerated dough that puff up perfectly right in the crockpot, soaking in all the savory goodness. This one-pot wonder is a no-fuss meal that’s perfect for busy weeknights or cozy weekends, offering all the flavors of a homemade classic with just 15 minutes of prep. Garnish with fresh parsley for a pop of color and serve up comfort in every bite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 medium Yellow onion, diced
- 3 medium Carrots, sliced
- 2 stalks Celery, sliced
- 1 cup Frozen peas
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 1 can (10.5 oz) Cream of chicken soup
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can (16 oz) Refrigerated biscuit dough
- 2 tablespoons Fresh parsley, chopped (for garnish, optional)
Instructions
Place the chicken breasts in the bottom of a 6-quart crockpot.
Add the diced onion, sliced carrots, sliced celery, minced garlic, and frozen peas on top of the chicken.
Pour in the chicken broth and add the can of cream of chicken soup. Stir gently to combine.
Add the bay leaf, thyme, salt, and black pepper. Mix lightly.
Cover the crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the crockpot.
Open the can of refrigerated biscuit dough and tear each biscuit into small pieces (roughly 1-inch size). Place the dough pieces evenly over the mixture in the crockpot.
Push the biscuit pieces gently into the liquid so they soak up some moisture but remain on top.
Cover and cook on high for another 30 minutes, or until the biscuit pieces are puffed up and fully cooked.
Remove the bay leaf before serving. Ladle the chicken and dumplings into bowls and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 9798 mg | 426% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 57.1 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 609 mg | 47% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3890 mg | 83% | |
*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.
