Crockpot Chicken & Dumplings

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Crockpot Chicken & Dumplings

Serves: 6 | Cook: 6–7 hours on Low or 3–4 hours on High

Ingredients

  • 2 lb boneless, skinless chicken breasts or thighs
  • 2 cans (10.5 oz each) cream of chicken soup
  • 2 cups chicken broth
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • ½ tsp black pepper
  • ½ tsp salt, or to taste
  • 1 cup frozen peas
  • 1 can refrigerated biscuit dough (about 8 biscuits)
  • ½ cup heavy cream or milk, optional for extra creaminess

Directions

  1. Put the chicken in the crockpot. Add onion, carrots, celery, cream of chicken soup, broth, garlic powder, poultry seasoning, pepper, and salt. Stir around the chicken.
  2. Cover and cook on Low for 5–6 hours or High for 2½–3 hours, until the chicken is cooked through and tender.
  3. Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the frozen peas and cream/milk, if using.
  4. Cut each biscuit into 4 pieces. Place the pieces over the chicken mixture and gently press them into the hot liquid.
  5. Cover and cook on High for another 60–90 minutes, until the dumplings are puffed and cooked through in the centers. Avoid opening the lid while they cook.
  6. Stir gently and serve hot. If you’d like it thicker, leave the lid off for about 10–15 minutes before serving.

Tip: Chicken thighs make this especially tender and flavorful. For a shortcut, you can also skip the fresh carrots/celery and stir in a bag of frozen mixed vegetables near the end.