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Crockpot Chicken and Dumplings
Made simple with a slow cooker, these Crockpot chicken and dumplings feature fresh veggies, perfectly cooked chicken, and fluffy dumplings in a rich and creamy sauce.
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This Crockpot chicken and dumplings recipe makes this ultimate comfort dish even easier! With tender chicken, vegetables, a rich and creamy sauce, and fluffy biscuits, this flavorful dish will warm you from the inside out. It’s deliciously satisfying and the Crockpot makes this dish a simple one to make any night of the week.
Crockpot Chicken and Dumplings Ingredients
You’ll need:
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 4 boneless skinless chicken breasts (frozen or fresh)
- 22.6 ounces cream of chicken soup (1 family size can or 2 regular cans)
- 2 cups water
- 1 teaspoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup frozen peas
- 1 8-count can of refrigerated Grands biscuits (homestyle/buttermilk)
Substitutions and Additions
CHICKEN: You can easily swap out chicken breasts for chicken thighs or rotisserie chicken. Regardless of what kind of chicken you use, the cooking time will remain the same in order for the veggies to cook.
VEGETABLES: Substitute frozen veggies for fresh in this simple recipe.
SOUP: It’s so easy to swap out cream of chicken soup for another kind. You can use cream of celery, cream of mushroom, or a mix of these soups and this dish will be just as delicious.
How to Make This Crockpot Chicken and Dumplings Recipe
STEP ONE: In the bottom of a 6-Quart Crockpot, layer diced carrots, celery, and onions .
STEP TWO: Place the fresh or frozen chicken breasts on top of the vegetables.
STEP THREE: Then, pour the water, soup, bouillon, oregano, parsley, and pepper over the chicken and vegetables.
STEP FOUR: Place the lid on the crockpot and cook for 4 hours on high or 7 hours on low.
STEP FIVE: Once the cooking time is done, remove the chicken from the Crockpot and shred it or cut it into small pieces, then return the meat to the slow cooker.
PRO TIP: You can shred the chicken using two forks. Use one fork to hold onto the chicken and the other to shred it.
STEP SIX: Add frozen peas and mix until well combined.
STEP SEVEN: Next, remove the biscuit dough from the packaging and slightly flatten each one with the palm of your hand or with a rolling pin. Cut each biscuit into 6 pieces, then spread them in a single layer over the chicken mixture.
PRO TIP: It’s important not to stack the biscuits on top of each other as they won’t cook properly otherwise. If you have leftover pieces, discard them or save them for another recipe. I used 7 biscuits when making this recipe.
STEP EIGHT: Continue to cook on high for an additional 1.5 hours. The trapped steam and heat cook the biscuits, so don’t remove the lid of the Crockpot. When cooked, the biscuits will be matte and puffy; if the biscuits are still doughy, continue to cook.
How To Serve
There’s never a bad time to serve these chocolate peanut butter cookies. They’re the perfect sweet treat after a tasty dinner, or as a snack throughout the day when you’re craving something sweet and salty. Make them extra delectable by sandwiching a spoonful of vanilla ice cream between two for a scrumptious ice cream sandwich.
Storage
IN THE FRIDGE: This recipe makes for great leftovers! Store any remaining chicken and dumplings in an airtight container in the fridge for up to 4 days.
IN THE FREEZER: To freeze this recipe, place the chicken and dumplings into an airtight container and keep in the freezer for up to 3 months. Allow them to defrost in the fridge overnight before serving.
REHEATING INSTRUCTIONS: To reheat, place individual servings in a bowl and microwave until heated through. I recommend reheating it on a lower power setting so the chicken stays juicy.
This rich and creamy recipe is an easy way to enjoy a delicious comfort food. With chicken, vegetables, and fluffy dumplings, this recipe is always a good idea.
FAQ:
Q? Can I use homemade biscuits in this recipe?
A: You certainly can! Feel free to use your own homemade biscuits in this recipe for an equally delicious result.
Q? How do I thicken my chicken and dumplings?
A: If you want a thicker soup base, remove about ½ cup of soup from the Crockpot and add in 1 to 2 teaspoons of cornstarch. Mix them together until smooth, then add the mixture back into the slow cooker. If it doesn’t thicken to your liking, repeat. Be sure to thicken the soup base before adding the biscuits on top.
Q? Can I make this recipe vegetarian?
A: This recipe can easily be made vegetarian. Swap out chicken for a meat-free chicken substitute, and use cream of celery or cream of mushroom soup.
Crockpot Chicken and Dumplings
Made simple with a slow cooker, these Crockpot chicken and dumplings feature fresh veggies, perfectly cooked chicken, and fluffy dumplings in a rich and creamy sauce.
Ingredients
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup yellow onion diced
- 4 chicken breasts skinless and boneless frozen or fresh
- 22.6 ounces cream of chicken soup 1 family size can or 2 regular cans
- 2 cups water
- 1 teaspoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup frozen peas
- 1 can Grands refrigerated biscuits homestyle/buttermilk 8-count can
Instructions
- Layer diced carrots, celery, and onions in the bottom of a 6-Quart crockpot.
- Place frozen chicken breasts on top of the vegetable layer.
- Pour soup, water, bouillon, parsley, oregano, and pepper over the chicken and vegetables.
- Place the lid on the crockpot and cook for 4 hours on the high setting or 7 hours on low.
- After the cooking time has completed, remove the chicken from the crockpot and shred with two forks or cut into chunks. Return the meat to the crockpot.
- Add frozen peas and stir to distribute evenly.
- Remove the biscuits from their packaging. Flatten each biscuit, just a bit, with the palm of your hand or by rolling with a rolling pin. Cut each biscuit into six pieces and spread in a single layer over the top of the chicken mixture in the crockpot. If all of the biscuit pieces do not fit, discard the remaining pieces or use them for another purpose (I used 7 biscuits).
- Continue cooking on HIGH for an additional 1.5 hours. Do not open the crockpot lid as the steam and trapped heat are what cook the biscuits. The biscuits will be matte and puffy when done; if biscuits are still completely dough, cook them for a bit longer. (Try to assess doneness by looking through the lid rather than opening the crockpot.)
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