Description
This comforting Crockpot Chicken and Dumplings recipe delivers tender chicken simmered with fresh vegetables and herbs in a creamy broth, topped with fluffy biscuit dumplings. Slow-cooked to perfection, it’s an easy and hearty meal perfect for cozy family dinners.
Ingredients
Scale
Main Ingredients
- 1 onion, chopped
- 1¼ lb boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5 oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
Dumplings
- 1 (16.3 oz) can refrigerated biscuits, cut into small pieces
Instructions
- Assemble in crockpot: Place the chopped onion, chicken breasts, oregano, salt, pepper, cream of chicken soup, chicken broth, thyme sprigs, bay leaf, celery, carrots, and minced garlic into the crockpot. Stir gently to combine the ingredients evenly.
- Cook: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and completely cooked through.
- Shred chicken: Remove the chicken breasts from the crockpot and use two forks to shred the meat finely. Return the shredded chicken back to the crockpot.
- Add dumplings: Stir in the thawed peas. Evenly distribute the cut biscuit pieces on top of the mixture in the crockpot. Cover again and cook on high for an additional 1 to 1.5 hours, until the biscuits are puffed up and cooked thoroughly.
- Finish and serve: Remove and discard the bay leaf and thyme sprigs from the crockpot. Stir the contents gently to combine and serve the chicken and dumplings hot for a comforting meal.
Notes
- Use low-sodium chicken broth to control salt levels in the recipe.
- Ensure biscuits are spread evenly on top to allow them to puff properly during cooking.
- For a thicker broth, you can remove the lid near the end of cooking to let some liquid evaporate.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Substitute fresh thyme with dried thyme if fresh is not available, using about 1 teaspoon dried.
