CrockPot Chicken and Dumplings

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Description:

CrockPot Chicken and Dumplings is a cozy, hearty dish that’s perfect for busy days. This slow-cooked meal combines tender chicken, savory broth, and fluffy dumplings for a classic comfort food that’s incredibly easy to make. Just throw everything in the CrockPot, and let it simmer until dinnertime!

Ingredients (Quantities):

For the Chicken and Broth:

  • Boneless, skinless chicken breasts: 1 ½ lbs (about 3 large breasts)
  • Chicken broth: 4 cups
  • Cream of chicken soup: 1 can (10.5 oz)
  • Carrots (sliced): 1 cup
  • Celery (sliced): 1 cup
  • Onion (chopped): 1 medium
  • Garlic powder: 1 teaspoon
  • Dried thyme: 1 teaspoon
  • Dried parsley: 1 teaspoon
  • Salt and pepper: to taste

For the Dumplings:

  • Refrigerated biscuit dough (such as Pillsbury Grands, cut into quarters): 1 can (16 oz)

Optional Ingredients:

  • Frozen peas: 1 cup (added at the end for extra veggies)
  • Bay leaf: 1 (for added flavor)
  • Fresh parsley: for garnish
  • Paprika: a pinch for extra flavor

Instructions:

  1. Prepare the CrockPot: Place the chicken breasts in the bottom of the CrockPot. Add the sliced carrots, celery, onion, chicken broth, cream of chicken soup, garlic powder, thyme, parsley, salt, and pepper. Stir to combine.
  2. Cook the chicken: Cover the CrockPot and cook on high for 4 hours or low for 7-8 hours, until the chicken is cooked through and tender.
  3. Shred the chicken: Once the chicken is cooked, remove it from the CrockPot and shred it with two forks. Return the shredded chicken to the pot and stir it into the soup mixture.
  4. Add the dumplings: Stir in the quartered biscuit dough pieces, making sure they’re mostly submerged in the broth. Cover the CrockPot again and cook on high for 1 additional hour or until the biscuits are fluffy and fully cooked through.
  5. Optional additions: If adding frozen peas, stir them in during the last 15 minutes of cooking.
  6. Serve: Spoon the chicken and dumplings into bowls, garnish with fresh parsley if desired, and enjoy!

Tips for Success:

  • Avoid stirring the dumplings too often: This helps them stay fluffy.
  • Thicker sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water, and add it to the pot in the final hour of cooking.
  • Biscuit placement: Try to place the biscuits on top in an even layer to ensure they cook evenly.

Recommendations:

  • Serve with a side salad or green beans for a well-rounded meal.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition (per serving, estimated):

  • Calories: 400
  • Protein: 30g
  • Fat: 10g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Sodium: 950mg
  • Sugar: 6g

Enjoy the comfort of this CrockPot Chicken and Dumplings—the ultimate in easy, cozy cooking!

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