crockpot chicken and dumplings
This comforting crockpot chicken and dumplings recipe features tender chicken simmered in a creamy broth with fluffy dumplings, making it a perfect meal for busy days. Just set it and forget it!
Equipment
- 1 Crockpot
- 1 Large mixing bowl
- 1 Whisk
- 1 Spoon or spatula
- 1 set Measuring cups and spoons
Ingredients
- 2 lb chicken breasts, boneless and skinless You can substitute with chicken thighs for richer taste.
- 4 cups chicken broth For added flavor, consider using homemade chicken broth.
- 1 can (10.5 oz) cream of chicken soup
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste none salt and pepper
- 1 cup frozen peas
- 2 cups biscuit dough Store-bought or homemade.
- to garnish none fresh parsley, chopped
Instructions
- Prepare the crockpot by lightly greasing the interior with cooking spray or a small amount of oil.
- Place the chicken breasts in the crockpot, and pour the chicken broth and cream of chicken soup over the top.
- Add the diced onion, sliced carrots, diced celery, garlic powder, Italian seasoning, salt, and pepper. Stir gently to combine.
- Cover the crockpot and cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and tender.
- After cooking, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
- Stir in the frozen peas, and then spoon the biscuit dough on top of the mixture in the crockpot.
- Cover and cook on high for an additional 30 minutes or until the dumplings are cooked through and fluffy.
- Serve hot, garnished with freshly chopped parsley.
Notes
For added flavor, consider using homemade chicken broth.
You can substitute the chicken breasts with chicken thighs for a richer taste.
Feel free to add other vegetables like corn or green beans for variation.
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.