Crockpot Chicken and Dumplings Recipe
This comforting Crockpot Chicken and Dumplings recipe combines tender chicken breasts cooked low and slow with creamy soups, fresh herbs, and fluffy biscuit dumplings. Easy to prepare and perfect for cozy family dinners, it’s a delicious one-pot meal packed with flavors and hearty vegetables.
- Prep Time: 15 minutes
- Cook Time: 9-10 hours
- Total Time: 9 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Veggies
- 2 pounds skinless boneless chicken breasts or thighs
- 2 cups onion, diced
- 2 cups peas and carrots, drained if canned, thawed if frozen
Seasonings and Liquids
- 10.5 ounces cream of celery soup (undiluted)
- 10.5 ounces cream of chicken soup (undiluted)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon poultry seasoning or herbes de Provence
- ½ teaspoon rubbed sage
- Black pepper, to taste
- 2 cups chicken stock
Dumplings
- 1 pound refrigerated biscuits (approximately 2 cans)
Instructions
- Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking.
- Layer Chicken and Onions: Place the diced onions and chicken breasts into the crockpot evenly.
- Mix Soup and Seasoning: In a small bowl, combine the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, rubbed sage, and black pepper; mix well.
- Add Soup Mixture: Spoon the combined soup and seasoning mixture evenly over the chicken and onions in the crockpot.
- Add Chicken Stock and Cook: Pour the chicken stock over everything, cover the crockpot with its lid, and cook on low heat for 8 hours to allow flavors to meld and chicken to become tender.
- Shred Chicken: About 1 hour before serving, use two forks to shred the chicken directly in the crockpot, stirring gently to combine.
- Prepare Dumplings: Roll out the refrigerated biscuits thinly on a clean surface and cut into square pieces.
- Add Vegetables and Dumplings: Stir the peas and carrots into the crockpot, then lay the biscuit squares evenly on top.
- Cook Dumplings: Cover and continue cooking on low for another 1 to 2 hours until the biscuit dumplings are fully cooked and fluffy.
- Final Stir and Serve: Before serving, gently stir the dumplings into the chicken mixture to distribute evenly, then serve hot for a hearty, comforting meal.
Notes
- Using refrigerated biscuits saves time, but homemade biscuit dough can be substituted for a more homemade touch.
- You can swap chicken breasts with thighs for extra moisture and flavor.
- For thicker stew, reduce the chicken stock slightly or add a tablespoon of cornstarch mixed with water during the last hour.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out.
- To make it gluten free, use gluten-free biscuits and verify all soups and stock are gluten free.
Keywords: Crockpot chicken and dumplings, slow cooker chicken, comfort food, easy dinner recipe, chicken stew with dumplings
Find it online: https://cookwithyana.com/crockpot-chicken-and-dumplings-recipe/
