Why You’ll Love This Recipe

• Effortless Cooking: The slow cooker does most of the work, making it ideal for busy days.
• Classic Comfort Food: It’s a cozy, warm dish that feels like a hug in a bowl.
• Family-Friendly: A meal that’s loved by kids and adults alike.
• Customizable: Easy to adapt with your favorite vegetables or seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 ½ lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper
• Salt, to taste
• 1 cup frozen peas
• 1 can refrigerated biscuit dough, cut into small pieces
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the base: In a CrockPot, place the chicken breasts, onion, garlic, carrots, and celery. Pour in the chicken broth and add the cream of chicken soup, thyme, rosemary, black pepper, and salt.
2. Cook: Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
3. Shred the chicken: Use two forks to shred the chicken directly in the CrockPot.
4. Add peas and biscuits: Stir in the frozen peas. Place the biscuit dough pieces on top of the mixture, spreading them out evenly.
5. Finish cooking: Cover and cook on High for another 1-2 hours, or until the biscuits are puffed up and cooked through.
6. Garnish and serve: Sprinkle with fresh parsley and serve hot.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 7-9 hours
• Servings: 6

Variations

• Add More Vegetables: Include mushrooms, green beans, or corn for extra texture and flavor.
• Spice it Up: Add a pinch of cayenne or smoked paprika for a little kick.
• Use Rotisserie Chicken: Save time by using pre-cooked chicken; just reduce cooking time accordingly.
• Gluten-Free: Substitute with gluten-free biscuit dough.
• Herb Substitutes: Fresh herbs like thyme and rosemary can replace dried herbs for a fresher flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stove over medium heat or in the microwave until heated through. Add a splash of chicken broth if the mixture thickens too much.
• Freezing: Freeze the cooked chicken mixture (without the biscuits) in an airtight container for up to 3 months. Thaw overnight and add fresh biscuits when reheating.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great substitute and add a richer flavor to the dish.

2. Can I make this recipe without a CrockPot?

Yes, use a large pot or Dutch oven on the stovetop and adjust cooking times accordingly.

3. Can I use homemade dumplings?

Absolutely! Substitute the biscuit dough with your favorite homemade dumpling recipe.

4. What can I serve with this dish?

A fresh side salad or crusty bread pairs beautifully with chicken and dumplings.

5. How do I know when the biscuits are done?

The biscuits should be puffed up and no longer doughy in the center.

6. Can I use a dairy-free cream soup substitute?

Yes, there are several dairy-free cream soup substitutes available in stores or recipes online.

7. What other seasonings work well in this recipe?

Bay leaves, sage, or parsley can add more depth to the flavor.

8. Can I skip the peas?

Yes, you can leave them out or replace them with another vegetable like corn or green beans.

9. Can I prepare this dish overnight?

Yes, cook the base overnight and add the biscuits in the morning for a fresh finish.

10. How can I thicken the broth?

Add a slurry of cornstarch and water if you prefer a thicker broth.

Conclusion

CrockPot Chicken and Dumplings is a timeless, hearty meal that’s perfect for cozy family dinners or when you need a dose of comfort. With minimal prep and maximum flavor, this dish is sure to become a household favorite. Try it once, and it might just earn a permanent spot in your recipe rotation

CrockPot Chicken and Dumplings

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• Author: Isabella
• Total Time: 7-9 hours 15 minutes
• Yield: 6 servings

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Description

CrockPot Chicken and Dumplings is the ultimate comfort food, made with tender chicken, hearty vegetables, and fluffy dumplings in a rich, creamy broth. Perfect for busy days, this slow cooker recipe is an effortless, family-friendly classic that brings homemade charm to your table.

 

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Ingredients

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 ½ lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• Salt, to taste
• 1 cup frozen peas
• 1 can refrigerated biscuit dough, cut into small pieces
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Base:
   Place chicken breasts, onion, garlic, carrots, and celery in the CrockPot. Pour in chicken broth and add cream of chicken soup, thyme, rosemary, black pepper, and salt.
2. Cook:
   Cover and cook on Low for 6-7 hours or High for 3-4 hours until the chicken is fully cooked and vegetables are tender.
3. Shred the Chicken:
   Use two forks to shred the chicken directly in the CrockPot.
4. Add Peas and Biscuits:
   Stir in frozen peas and layer biscuit dough pieces evenly on top of the mixture.
5. Finish Cooking:
   Cover and cook on High for 1-2 hours until biscuits are puffed and cooked through.
6. Garnish and Serve:
   Sprinkle with fresh parsley and serve hot.

Notes

• For extra flavor, swap in fresh herbs like thyme and rosemary.
• Add vegetables like mushrooms, green beans, or corn to customize.
• Thicken the broth with a cornstarch slurry if desired.

• Prep Time: 15 minutes
• Cook Time: 7-9 hours
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American