Crockpot Chicken and Dumplings
This Crockpot Chicken and Dumplings recipe is a cozy, comforting dish perfect for any cold evening or whenever you need a warm, hearty meal. The tender chicken is simmered in a rich, creamy broth with savory vegetables, and topped with fluffy dumplings made from flaky biscuits. It's an easy, hands-off meal that brings comfort and nostalgia with every bite.
Ingredients
- 4 boneless skinless chicken breasts
- 1 can 14.5 oz chicken broth
- 2 cans 10.5 oz each cream of chicken soup
- 2 carrots sliced
- 2 celery stalks sliced
- ½ can 7 oz peas
- ½ onion diced
- Crumbled bacon optional
- 1 tsp parsley flakes
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 can 16.3 oz flaky biscuits, torn into pieces
Instructions
Prepare the Crockpot
- Place chicken breasts at the bottom of the crockpot. Pour in chicken broth and cream of chicken soup. Add carrots, celery, and onion. Season with garlic powder, parsley flakes, salt, and pepper. Cover and cook on high for 3 hours.
Shred the Chicken
- Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot and stir in the peas and optional crumbled bacon.
Add the Dumplings
- Tear biscuits into 3-4 pieces each and place on top of the chicken mixture. Cover and cook on high for 1 hour, or until dumplings are fluffy and cooked through.
Serve
- Check the consistency of the stew. Adjust with additional broth if needed. Serve hot, ensuring each bowl gets a mix of chicken, vegetables, and dumplings.
Notes
For a richer flavor, substitute chicken breasts with thighs or use rotisserie chicken. Experiment with herbs like thyme or rosemary for added depth.
Nutrition
Serving: 350gCalories: 450kcal
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