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Discover the 1 Secret to Amazing Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings
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This crockpot chicken and dumplings recipe offers ultimate comfort food with modern convenience. It features a creamy chicken stew and easy, often biscuit-based, dumplings. This hearty, nostalgic, and simple one-pot meal is perfect for a cozy dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 (10.75 oz) can cream of chicken soup
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits), cut into 4 pieces each
  • 1/2 cup milk or half-and-half
  • 1/4 cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Place chicken, onion, carrots, and celery in a 6-quart slow cooker.
  2. Pour in chicken broth and cream of chicken soup. Stir to combine.
  3. Add dried thyme, black pepper, and salt. Stir gently.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
  5. Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
  6. Stir in the milk or half-and-half.
  7. Drop the biscuit pieces gently into the hot stew. Do not stir extensively.
  8. Cover and cook on high for an additional 30-45 minutes, or until dumplings are cooked through and fluffy.
  9. Serve hot, garnished with fresh parsley if desired.

Notes

  • For a thicker stew, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the stew during the last 30 minutes of cooking.
  • You can use fresh herbs instead of dried; just triple the amount.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/crockpot-chicken-and-dumplings/