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This Creamy Chicken and Dumplings Crockpot recipe brings all the comforting flavors of a classic dish into the convenience of a slow cooker. The tender chicken, flavorful broth, and fluffy biscuit dumplings make it a perfect meal for those cozy nights when you want something hearty and satisfying without spending hours in the kitchen.
INGREDIENTS- Boneless, skinless chicken breasts: 2 lbs, for a tender protein base
- Chicken broth: 4 cups, to create a flavorful broth
- Cream of chicken soup: 1 can (10.5 oz), for creaminess
- Carrots: 1 cup, chopped, for sweetness and texture
- Celery: 1 cup, chopped, to add flavor
- Onion: 1/2, diced, for aromatics
- Garlic powder: 1 teaspoon, for flavor
- Onion powder: 1 teaspoon, to enhance the dish
- Dried thyme: 1/2 teaspoon, for a herby touch
- Salt: 1/2 teaspoon, to season
- Black pepper: 1/4 teaspoon, for a mild kick
- Frozen peas: 1 cup, added at the end for freshness
- Refrigerated biscuit dough: 1 can (16.3 oz), cut into small pieces for the dumplings
- Step 1:
- Place chicken breasts, chicken broth, cream of chicken soup, carrots, celery, onion, garlic powder, onion powder, thyme, salt, and pepper into the crockpot.
- Step 2:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Step 3:
- Shred the chicken with two forks and return it to the crockpot. Stir in the frozen peas.
- Step 4:
- Layer the biscuit dough pieces on top of the chicken mixture. Cover and cook on high for an additional 1-2 hours until the biscuits are fully cooked and fluffy.
- Serve warm with fresh herbs like parsley or rosemary for an extra burst of flavor.
- Store leftovers in the refrigerator for up to 3 days. Reheat on the stove or in the crockpot for best results.
- For a richer broth, substitute part of the chicken broth with heavy cream or milk.
Tips from Well-Known Chefs
- Chef Ina Garten suggests adding a splash of white wine to the broth for added depth of flavor.
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