Crockpot Chicken and Dumplings
A comforting dish that combines tender chicken with fluffy dumplings in a rich, creamy broth, perfect for busy families.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Can also use thigh meat
- 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom soup
- 1 can refrigerated biscuit dough (10 oz) Consider whole wheat or gluten-free biscuits for a healthier option
- 1 cup chicken broth Can substitute with vegetable broth for a vegetarian option
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 piece onion, chopped
- 1 teaspoon garlic powder Optional to add fresh herbs like thyme or rosemary
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Place the chicken breasts at the bottom of the slow cooker.
- Pour the cream of chicken soup over the chicken to coat.
- Add the chicken broth to maintain moisture.
- Add the chopped carrots, celery, and onion.
- Season with garlic powder, salt, and pepper.
Cooking
- Cover the crockpot and set to cook on low for 6-7 hours or high for 3-4 hours.
- 30 minutes before serving, cut the biscuit dough into quarters and gently add to the crockpot.
- Cover and continue cooking until the dumplings are puffed and cooked through.
Serving
- Serve warm, ensuring each bowl has both chicken and dumplings.
- Garnish with fresh herbs like parsley or chives if desired.
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Notes
For added creaminess, stir in a splash of heavy cream or milk just before serving. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.