Crockpot Chicken and Dumplings

Here’s a simple and comforting Crockpot Chicken and Dumplings recipe that’s perfect for a cozy dinner:

🥣 Crockpot Chicken and Dumplings

🕒 Prep Time: 10 mins

🕒 Cook Time: 6–8 hours (on Low) or 4 hours (on High)

🍽️ Serves: 4–6

🧂 Ingredients:

• 1.5 to 2 lbs boneless, skinless chicken breasts (or thighs)

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cups chicken broth

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of celery soup (or use 2 cream of chicken total)

• 1 cup frozen peas and carrots (optional)

• 1 tsp dried thyme

• 1/2 tsp black pepper

• Salt to taste

For the Dumplings:

• 1 can refrigerated biscuit dough (e.g., Pillsbury Grands), cut into quarters
  or

• Homemade biscuit dough (optional)

👩‍🍳 Instructions:

1. Layer the Base:

   • Place chopped onion and garlic at the bottom of the crockpot.

   • Add chicken breasts or thighs on top.

2. Add Soups & Seasonings:

   • Pour in chicken broth, cream of chicken, and cream of celery soup.

   • Sprinkle in thyme, pepper, and a pinch of salt.

   • Stir slightly, just to combine soups with the broth.

3. Cook:

   • Cover and cook on LOW for 6–8 hours or HIGH for 4 hours, until chicken is tender and shreds easily.

4. Shred Chicken:

   • Remove chicken, shred it with two forks, and return it to the pot.

   • Stir in frozen peas and carrots (if using).

5. Add Dumplings:

   • Place biscuit dough pieces on top of the mixture (don’t stir in).

   • Cover and cook on HIGH for 1 hour, or until biscuits are cooked through and fluffy.

6. Serve:

   • Gently stir to mix dumplings slightly into the stew before serving.

   • Enjoy warm!

🔁 Substitutions & Tips:

• No canned soup? Mix 2 cups milk + 4 tbsp flour + 2 tsp chicken bouillon as a substitute base.

• Thicker gravy? Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) at the end.

• Vegetarian version? Use veggie broth and meatless “chicken” or mushrooms.