Description
This Crockpot Chicken and Dumplings recipe is the ultimate comfort food that’s easy to make and perfect for a cozy family dinner. Tender chicken, vegetables, and fluffy dumplings cooked in a creamy broth – it’s a hearty and delicious meal that will warm you up from the inside out.
Ingredients
Scale
For the Stew:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Dumplings:
- 1 cup frozen peas
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 2 tablespoons butter, cut into small pieces
- Fresh parsley, for garnish
Instructions
- Prepare the Stew: Place chicken, onion, carrots, celery, garlic, cream of chicken soup, chicken broth, thyme, parsley, pepper, and salt in the crockpot. Stir gently to combine.
- Cook the Stew: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender. Shred the chicken, return it to the crockpot, and stir in frozen peas and butter.
- Add Dumplings: Cut biscuit dough into small pieces, place on top of the stew, cover, and cook on high for 1–1.5 hours until the biscuits are cooked through.
- Serve: Stir gently before serving, garnish with fresh parsley, and enjoy!
Notes
- For a richer flavor, add a splash of heavy cream when returning the shredded chicken.
- You can also use homemade dumpling dough or frozen dumplings if preferred.
- Prep Time: 10 minutes
- Cook Time: 7.5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg
