Crockpot Chicken and Dumplings
A classic comfort dish that combines tender chicken and fluffy dumplings with rich flavors, perfect for warming the soul on cold days.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Opt for fresh high-quality chicken for best flavor.
- 2 cups chicken broth Make sure it fully covers the chicken.
- 1 can cream of chicken soup Adds rich creaminess.
- 1 cup carrots, sliced Fresh or frozen works well.
- 1 cup celery, chopped Fresh celery recommended.
- 1/2 cup onion, chopped Adds flavor to the broth.
- 1 teaspoon garlic powder Adjust seasoning to taste.
- to taste salt and pepper Customize to your liking.
- 1 package refrigerated biscuit dough Cut into quarters before adding.
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
- Pour in the chicken broth, ensuring it completely covers the chicken.
- Add the can of cream of chicken soup to the pot.
- Toss in the sliced carrots, chopped celery, and diced onions.
- Sprinkle garlic powder, along with salt and pepper, over the mixture.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking is complete, shred the chicken using two forks and return the shredded chicken to the pot.
- Cut the refrigerated biscuit dough into quarters and drop them into the slow cooker.
- Cover and cook on high for another 30 minutes or until the biscuits are cooked through and fluffy.
Serving
- Ladle the dish into bowls and serve warm. Optionally garnish with fresh parsley or chives.
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Notes
Store leftovers in an airtight container for 3-4 days. Can be reheated on the stove or microwave. Consider adding a splash of water or broth if dumplings have soaked up moisture during storage.