Print

Crockpot Chicken and Dumplings

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crockpot Chicken and Dumplings recipe is the ultimate comfort food made easy! Tender chicken, hearty vegetables, and fluffy biscuit dumplings slow-cooked to perfection in a creamy, flavorful broth—perfect for busy weeknights or cozy weekends.

Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 1 small onion, diced
  • 2 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 1 tsp salt (or to taste)
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 can refrigerated biscuit dough, cut into small pieces
  • Optional: chopped fresh parsley for garnish

Instructions

  • Add chicken breasts, onion, garlic, soups, chicken broth, thyme, salt, and pepper to the crockpot. Stir to combine.
  • Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
  • Remove chicken, shred it with two forks, and return it to the crockpot.
  • Stir in frozen vegetables.
  • Add biscuit dough pieces on top of the mixture. Press them down slightly so they’re partially submerged.
  • Cover and cook on high for another 1 hour, or until the dumplings are cooked through and fluffy.
  • Garnish with fresh parsley if desired and serve warm.

Notes

  • For extra flavor, sauté the onions and garlic before adding them to the crockpot.
  • Use homemade dumplings or biscuit mix if you prefer not to use canned dough.
  • Thighs provide a richer flavor, but breasts work well for a leaner option.
  • Leftovers keep well in the fridge for up to 3 days.

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