Get dinner on the table effortlessly with this Crockpot chicken and dumplings recipe. Requiring minimal prep, this creamy chicken casserole is topped with simple biscuits for one easy family dinner.
Slow Cooker Chicken and Dumplings Recipe
Chicken and dumplings is such a hearty and comforting meal, and when cooked in the Crockpot, it’s so easy!
This delicious casserole is full of rich flavors and so creamy. Topped with store bought biscuit dough, it will make dinner time a breeze.
Be sure to try my White Wine Chicken Stew and Chicken and Sausage Gumbo too!
Why you’ll love this Crockpot Chicken and Dumplings recipe:
- EASY: Because everything is cooked in the Crockpot, this is a pretty effortless dinner that requires around 15 minutes of hands on cooking time.
- KID FRIENDLY: Even your picky eaters will love this recipe, it’s super delicious!
- MAKE AHEAD: This easy dinner is great for make ahead and freezer meals.
How to make Crockpot Chicken & Dumplings
Be sure to see the recipe card below for full ingredients & instructions!
- Season the chicken and place in the slow cooker.
- Add the seasonings.
- Pour in the chicken broth, carrot, onion and soup.
- Stir gently to combine and cook.
- Add frozen peas and biscuit dough pieces.
- Cook on high until biscuits are cooked through.
How long does it keep?
If you have any leftovers, they will keep well, covered in the fridge for 3 days. You can reheat the chicken and dumplings in the slow cooker, or quickly on the stovetop to serve.
Can you freeze it?
If you want to freeze this recipe, it’s best to do so without the dumplings. Freeze the chicken stew by itself and it will keep for up to 6 months.
Thaw it in the fridge overnight and then place it into the slow cooker, add the dumplings and continue with the recipe.
What do you serve it with?
These Crockpot chicken and dumplings is perfect to serve by itself for a hearty and filling dinner.
It’s great with some crusty bread or your favorite veggie sides like asparagus or green beans.
Tips!
- Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
- When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.
These chicken and dumplings are such a great comfort food, and they are so easy to make in the Crockpot. So simple and so delicious!
More Crockpot Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Crockpot Chicken and Dumplings Recipe
Ingredients
- 1 ¾ cups chicken broth divided
- 1 ½ pounds small-to-medium chicken thighs 5-6 chicken thighs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 large carrot peeled and sliced
- 1 small onion chopped
- 10.5 ounces cream of chicken soup
- ½ cup frozen peas
- 16.3 ounces refrigerated biscuit dough or 8 large biscuits
- Chopped parsley optional garnish
Instructions
-
Shake salt and pepper over both sides of the chicken thighs and arrange in the bottom of the crockpot.
-
Add in bay leaf, parsley, rosemary, thyme and garlic powder.
-
Pour in chicken broth, carrot, onion, and cream of chicken soup. Gently stir the top to incorporate the ingredients without disturbing the chicken. It doesn’t have to be completely mixed together.
-
Cover crockpot with the lid and cook in the crockpot on high for 3-4 hours or until the chicken is easy to shred and reaches the internal temperature of 165 degrees F.
-
Add the frozen peas. You can shred the chicken if you desire. Stir well to combine.
-
Open a can of biscuit dough and cut each biscuit into fourths. Roll each biscuit into a round ball. Arrange the biscuit pieces on top of everything else in the crockpot.
-
Replace the lid, turn the crockpot to high, and cook the biscuits until done, about 1 to 2 hours depending on your crockpot. Don’t lift the lid to check on them, if possible. If you have a glass lid, you can peek through the glass. The biscuits should take on a matte look when they are finished. Cut into one biscuit to make sure it’s cooked through.
-
When the biscuits are done, adjust seasonings to taste and serve.
Notes
- Use chicken thighs rather than breasts for this recipe. They stay perfectly tender and are less likely to dry out.
- When you add the dumplings, avoid lifting the lid to check on them. They need the steam to get light and fluffy.
Nutrition
The post Crockpot Chicken and Dumplings appeared first on The Cookie Rookie®.
0 Commentaires