Description
Crockpot Chicken and Dumplings: Tender shredded chicken, hearty veggies, and fluffy biscuit dumplings simmer in creamy broth for ultimate slow cooker comfort.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 large onion diced
- 2–3 carrots sliced
- 2 celery ribs chopped
- 2 cans cream of chicken soup
- 2 cups chicken broth
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup frozen peas
- 1 can refrigerated biscuits
- Optional: fresh parsley
Instructions
1. Layer onion, carrots, celery in 6-qt slow cooker.
2. Add chicken, soups, broth, seasonings; stir.
3. Cook low 6-7 hrs or high 3-4 hrs until chicken shreds.
4. Shred chicken, return to pot, add peas.
5. Cut biscuits into quarters, drop on top.
6. Cook high 45-60 min until dumplings puff.
7. Garnish and serve.
Notes
Use thighs for juicier results. Thicken with cornstarch slurry if needed.
Dairy-free: Coconut milk swap. Freeze base up to 3 months.
GF: Use gluten-free soups and biscuits.
High altitude: Extend cook time slightly.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg