This CrockPot chicken and dumplings recipe is a comforting, hearty meal with tender chicken, fluffy dumplings, and a creamy, flavorful broth. It’s an easy, hands-off dish that makes for the perfect cozy dinner.
Ingredients:
For the chicken stew:
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen peas (optional)
For the dumplings:
- 1 can refrigerated biscuit dough (like Pillsbury Grands)
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions:
- Prepare the stew: Place the chicken breasts in the CrockPot. Add the chicken broth, carrots, celery, onion, garlic, salt, pepper, thyme, and parsley. Pour the cream of chicken soup over the top and spread evenly.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken: Use two forks to shred the chicken directly in the CrockPot. Stir in the frozen peas if using.
- Add the dumplings: Cut the biscuit dough into quarters and place the pieces on top of the chicken mixture. Cover and cook on high for 1-2 hours, until the dumplings are cooked through and puffed.
- Serve: Garnish with fresh parsley and serve hot.
Tips for the Perfect Chicken and Dumplings:
- For more flavor, add a splash of heavy cream before serving.
- Don’t stir the dumplings while they cook; they need steam to rise properly.
- If you like a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the broth before adding the dumplings.
- Leftovers can be stored in an airtight container for up to 3 days.
Prep Time: 15 minutes | Cooking Time: 7-8 hours | Total Time: 8 hours 15 minutes
Kcal: 480 kcal | Servings: 6 servings