Crockpot Chicken and Dumplings
A warm and comforting dish made with tender chicken, hearty vegetables, and fluffy dumplings, perfect for busy days.
Ingredients
For the main dish
- 4 pieces chicken breasts (boneless and skinless)
- 1 can cream of chicken soup
- 1 can chicken broth
- 1 cup carrots (sliced)
- 1 cup celery (sliced)
- 1 piece onion (diced)
- 1 tsp garlic powder For flavor
- 1 tsp onion powder For flavor
- 1 tsp black pepper For seasoning
- 1 package refrigerated biscuit dough (for dumplings) For the dumplings
- to taste Fresh parsley (for garnish, optional) Add before serving
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Add the cream of chicken soup, chicken broth, carrots, celery, onion, garlic powder, onion powder, and black pepper on top of the chicken.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- About 30 minutes before serving, remove the chicken, shred it, and return it to the crockpot.
- Open the biscuit dough and cut each biscuit into quarters. Drop the biscuit pieces into the crockpot, stirring gently to combine.
- Cover and cook on high for an additional 30 minutes until the dumplings are cooked through.
- Serve hot, garnished with fresh parsley if desired.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stove until hot. Make sure to cut the veggies evenly so they cook at the same rate. You can use frozen vegetables if you prefer, just add them in the last hour of cooking. You can use cooked rotisserie chicken instead of raw chicken breasts to save time.