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Crockpot Chicken and Dumplings

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Comforting and creamy Crockpot Chicken and Dumplings made with tender chicken, hearty vegetables, and fluffy biscuit dumplings slow-cooked to perfection.

Ingredients

Scale
  • 1.5 to 2 pounds boneless skinless chicken breasts
  • 1 can (16 oz) refrigerated biscuit dough
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Set your crockpot to low or high depending on desired cook time.
  2. Add chicken breasts, onion, carrots, celery, garlic, thyme, parsley, salt, and pepper to the crockpot.
  3. Pour in chicken broth and mix gently.
  4. Dot with butter, cover, and cook on low for 6–7 hours or high for 3–4 hours.
  5. Remove chicken, shred it, and return to pot.
  6. Cut biscuit dough into small pieces and add to the pot.
  7. Cook for 1 more hour on high until dumplings are fluffy and cooked through.
  8. Let sit for 5–10 minutes to thicken before serving.

Notes

  • Use fresh herbs for added brightness.
  • Don’t over-stir after adding dumplings.
  • Add a splash of cream at the end for extra richness.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Find it online: https://dishmio.com/crockpot-chicken-and-dumplings/