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CrockPot Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 32 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 55 minutes
  • Total Time: 7 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

A comforting and hearty CrockPot Chicken and Dumplings recipe featuring tender chicken thighs simmered in creamy mushroom and cheddar cheese soup with fragrant herbs, mixed vegetables, and fluffy biscuit dough dumplings cooked right in the slow cooker.

Ingredients

Chicken and Soup Base

  • 1 medium yellow onion, finely diced
  • 1 (10 oz) can cream of mushroom soup
  • 1 (10 oz) can cheddar cheese soup
  • 2 teaspoons dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 cups chicken broth

Vegetables

  • 1 (16 oz) bag frozen mixed vegetables, thawed

Dumplings

  • 1 (16 oz) can refrigerated biscuit dough

Instructions

  1. Prepare base mixture: In a CrockPot, combine the finely diced onion, cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Stir well to mix all ingredients thoroughly.
  2. Add chicken and broth: Place the cut chicken thighs into the CrockPot, then pour in the chicken broth over the top. Mix gently to coat the chicken pieces evenly with the soup and broth mixture.
  3. Cook chicken: Cover the CrockPot and cook the mixture on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is fully cooked and tender.
  4. Add vegetables: About 30 minutes before you plan to serve, stir in the thawed mixed vegetables to warm through and incorporate flavors.
  5. Add dumplings: Cut the refrigerated biscuit dough into quarters and carefully place the pieces on top of the chicken and vegetable mixture in the CrockPot.
  6. Cook dumplings: Cover again and cook on high heat for an additional 30 minutes until the biscuit dough dumplings are fluffy and completely cooked through.
  7. Serve: Once dumplings are cooked, serve the chicken and dumplings hot for a satisfying, creamy meal.

Notes

  • Use boneless, skinless chicken thighs for the best flavor and tenderness in slow cooking.
  • If refrigerated biscuit dough is unavailable, homemade biscuit dough can be used as a substitute for dumplings.
  • Frozen mixed vegetables can be swapped with fresh seasonal vegetables, but adjust cooking times accordingly.
  • For a thicker stew consistency, reduce the chicken broth slightly.
  • This recipe is easily doubled for larger gatherings by increasing cooking time slightly.

Find it online: https://slsrecipes.com/crockpot-chicken-and-dumplings-recipe-2/