Crockpot Chicken and Dumplings
A simple and comforting slow cooker dish featuring tender chicken and fluffy dumplings, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts (or thighs) Thighs are more forgiving if you worry about dryness.
- 2 cans Cream of chicken soup Canned variety recommended.
- 4 cups Chicken broth Or use water with a bouillon cube.
- 1 bag Frozen peas and carrots Or any chopped veggies you prefer.
- 1 package Refrigerated biscuit dough Homemade dumplings can be used, but canned is easier.
- 1 medium Onion Chopped.
- 2 cloves Garlic Minced.
- 1 tsp Salt
- 1 tsp Black pepper
Optional Ingredients
- 1 handful Fresh parsley Chopped, for garnish.
- 1 pinch Thyme Optional, for additional flavor.
Instructions
Preparation
- Lay the chicken at the bottom of the slow cooker.
- Pour in the cream of chicken soup, chicken broth, onion, garlic, salt, pepper, and the frozen veggies. Toss gently.
- Set the slow cooker on low and cook for 6 hours.
- Halfway through, stir the contents briefly if you're nearby.
Adding Dumplings
- About an hour before serving, shred the chicken using two forks.
- Tear the biscuit dough into small pieces and drop them on top of the mixture. Press them down slightly until half-submerged.
- Cover and let the dumplings cook until they puff up.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To prep ahead, combine all ingredients except biscuit dough the night before and store in the fridge. Just turn on the slow cooker in the morning.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 4g
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