Description
A comforting and hearty dish, CrockPot Chicken and Dumplings is a classic slow-cooked meal perfect for cozy nights. Tender chicken, flavorful vegetables, and fluffy dumplings come together in a creamy broth for a satisfying dinner.
Ingredients
Chicken and Vegetables:
- 1.5 pounds boneless skinless chicken breasts
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 3 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas
Dumplings:
- 1 can refrigerated biscuit dough (8-count)
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Chicken and Vegetables: Place chicken breasts in the CrockPot. Add onion, garlic, carrots, celery, thyme, parsley, salt, pepper, and bay leaf. Pour in chicken broth and spoon the cream of chicken soup on top. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and vegetables are tender.
- Shred the Chicken and Add Dumplings: Remove the bay leaf and shred the chicken in the pot using two forks. Stir in the frozen peas. Cut biscuit dough into small pieces, toss with flour, and add them to the CrockPot. Cover and cook on high for an additional 1 hour, or until dumplings are fluffy and cooked through. Stir gently before serving.
Notes
- You can use homemade biscuit dough or puff pastry as alternatives.
- For added richness, stir in a splash of heavy cream or a pat of butter at the end.
