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CrockPot Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 72 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 45 minutes
  • Total Time: 5 hours
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This comforting CrockPot Chicken and Dumplings recipe features tender chicken thighs simmered in a creamy blend of cheddar and mushroom soups, enhanced with dried thyme and garlic powder, combined with mixed vegetables, and topped with flaky biscuit dumplings for a hearty and satisfying slow-cooked meal perfect for family dinners.

Ingredients

Main Ingredients

  • 1 medium yellow onion, finely diced
  • 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 cups chicken broth
  • 1 (16 oz) bag frozen mixed vegetables, thawed
  • 1 tube (10 oz) refrigerated flaky biscuit rounds

Soup & Seasonings

  • 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

Instructions

  1. Prepare Slow Cooker: Spray a 6-quart slow cooker with nonstick spray to prevent sticking. Add the finely diced onion to the bottom, then evenly layer the chicken pieces over the onions.
  2. Mix Soups and Seasonings: In a medium bowl, combine the cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Pour this mixture over the chicken in the slow cooker, then add the chicken broth.
  3. Initial Cooking: Cover and cook on HIGH for 4 hours, allowing the chicken to become tender and the flavors to meld together.
  4. Add Vegetables: Stir in the thawed frozen mixed vegetables carefully to evenly distribute them through the mixture.
  5. Prepare Dumplings: Lightly flour a surface and gently roll out each biscuit round into an oval about 1/4 inch thick. Cut each oval into 6 even pieces, creating small dumpling portions.
  6. Add Dumplings and Continue Cooking: Arrange the biscuit pieces on top of the chicken and vegetables in the slow cooker. Cover and cook for an additional 45-60 minutes until the dumplings are fully cooked through and fluffy.
  7. Shred Chicken and Combine: Use a slotted spoon to transfer the chicken pieces to a platter. Shred the chicken using two forks and return it to the slow cooker. Gently stir the mixture so some dumplings break up, thickening the broth and blending all ingredients.
  8. Serve: Ladle the chicken and dumplings into bowls and serve warm. Garnish with chopped parsley if desired for a fresh finishing touch.

Notes

  • Use boneless skinless chicken thighs for a more tender and flavorful result compared to chicken breasts.
  • Thaw the mixed vegetables beforehand for even cooking and better texture.
  • Rolling the biscuit dough thinner and cutting into smaller pieces ensures dumplings cook thoroughly during the allotted time.
  • If you prefer thicker gravy, gently mash some dumplings into the broth to release starch and thicken the sauce.
  • To add extra flavor, garnish with fresh parsley or a sprinkle of black pepper just before serving.

Find it online: https://slsrecipes.com/crockpot-chicken-and-dumplings-recipe-3/