CrockPot Chicken and Dumplings
CrockPot Chicken and Dumplings brings together tender, juicy chicken and soft, pillowy dumplings in a creamy, flavorful broth. This slow-cooker recipe simplifies the process, allowing you to enjoy the warmth of a homemade classic without spending hours in the kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of celery soup
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper to taste
- 2 cups frozen mixed vegetables peas, carrots, corn
- 1 can (16 oz) refrigerated biscuit dough cut into small pieces
- ½ cup heavy cream optional, for added creaminess
Instructions
- Prepare the CrockPot: Place the chicken breasts in the bottom of your CrockPot. Add the diced onion and minced garlic on top.
- Add Liquids and Seasoning: Pour in the chicken broth and both cans of condensed soup (cream of chicken and cream of celery). Stir to combine and spread the soup mixture evenly. Season with thyme, parsley, salt, and pepper.
- Cook: Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is fully cooked and tender.
- 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 slow cooker.
- Add Vegetables: Stir in the frozen mixed vegetables. If you want a creamier texture, stir in the heavy cream at this point.
- Add Dumplings: Place the cut biscuit dough pieces on top of the chicken mixture. Gently press them into the liquid but don't submerge completely.
- Cook the Dumplings: Cover and cook for an additional 1-1½ hours on High until the biscuit dough is cooked through and fluffy.
- Serve: Once the dumplings are done, serve your CrockPot Chicken and Dumplings hot, garnished with extra parsley if desired.