Description
Warm and comforting, this CrockPot Chicken and Dumplings recipe is a hearty and satisfying meal perfect for cozy nights in. Tender chicken, flavorful veggies, and fluffy biscuit dumplings come together in a deliciously creamy broth.
Ingredients
Scale
Chicken and Broth:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning (optional)
Dumplings:
- 1 can (16 oz) refrigerated biscuit dough
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken: Place chicken breasts in the CrockPot and add onion, garlic, chicken broth, cream of chicken soup, peas and carrots, salt, pepper, thyme, and poultry seasoning. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender. Shred chicken and add biscuit dough pieces to the soup.
- Finish: Cook on high for 1–2 more hours until dumplings are cooked through. Serve warm garnished with parsley.
Notes
- Enhance with heavy cream or Parmesan for extra flavor.
- Homemade biscuit dough can be used as an alternative.
- Prep Time: 10 minutes
- Cook Time: 7-9 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
