Crockpot Chicken and Dumplings
When I think about comfort food, one dish always comes to mind: Crockpot Chicken and Dumplings. There’s just something so cozy about the combination of tender chicken, hearty vegetables, and fluffy dumplings. This recipe is perfect for busy moms like me who want to serve something warm and filling without spending all day in the kitchen. Plus, it’s a big hit with the kids!
Table of Contents
Why Make This Recipe
Crockpot Chicken and Dumplings is a lifesaver for those hectic weeknights. It’s simple to prepare and the slow cooker does all the hard work for you. You can set it and forget it! This meal not only tastes great, but it also fills the house with a delightful aroma, making everyone eager to dig in. Trust me, your family will come running to the table when they smell this simmering away!
How to Make Crockpot Chicken and Dumplings
Now, let me share with you how to create this delicious dish. You won’t believe how easy it is!
Ingredients
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 4 chicken breasts, skinless and boneless (frozen or fresh)
- 22.6 ounces cream of chicken soup (1 family-size can or 2 regular cans)
- 2 cups water
- 1 teaspoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 can Grands refrigerated biscuits (homestyle/buttermilk, 8-count can)
Directions
- Start by layering the diced carrots, celery, and onions at the bottom of your 6-quart crockpot.
- Place the frozen (or fresh) chicken breasts on top of those veggies.
- Pour the cream of chicken soup, water, chicken bouillon, parsley, oregano, and black pepper right over everything.
- Cover the crockpot with its lid and cook on high for 4 hours or low for 7 hours.
- Once the cooking time is up, carefully remove the chicken. Use two forks to shred it or cut it into chunks.
- Return the shredded chicken back into the crockpot.
- Toss in the frozen peas and stir to combine everything well.
- Open the can of biscuits, flatten each one slightly, and cut them into six pieces. Spread these biscuit pieces over the top of the chicken mixture in a single layer.
- Cook on HIGH for an additional 1.5 hours. Remember, do not lift the lid during this time! The biscuits will be puffy and chewy when they’re done. If they still seem doughy, let them cook a little longer.
How to Serve Crockpot Chicken and Dumplings
Serving this dish is as easy as it gets! Just ladle the chicken and dumplings into bowls and enjoy. I usually pair it with a simple green salad or some roasted veggies for a complete meal. The kids love to dig right in, and it makes for some cozy family time around the dinner table.
How to Store Crockpot Chicken and Dumplings
If you happen to have leftovers (which is rare in my house!), you can store them in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave when you’re ready to enjoy it again!
Tips to Make Crockpot Chicken and Dumplings
- Shred Easily: If you have the time, let the chicken rest for a few minutes after you take it out of the crockpot. It’ll be easier to shred!
- Add Flavor: Feel free to get creative with your seasonings. A pinch of garlic powder or a splash of lemon juice can add a nice zing.
- Dumpling Options: If you’re feeling adventurous, try using homemade dumplings instead of refrigerated biscuits for an extra special touch.
Variation
You can easily switch things up by adding different vegetables, like corn or green beans. If you want a little kick, throw in some diced jalapeños. The best part about this recipe is that it’s super flexible!
You may read as well : Crockpot Chicken Tortilla Soup
FAQs
Can I use frozen vegetables?
Absolutely! Frozen veggies work great in this recipe. Just toss them in with the other vegetables and let them cook down as usual.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add nice flavor and stay juicy. Just make sure to adjust your cooking time according to the size of the pieces.
Is it okay to double the recipe?
Sure thing! Just ensure your crockpot is large enough. You may need to add a bit of extra time to ensure everything is cooked through.
I hope you find as much joy in making Crockpot Chicken and Dumplings as my family does. It’s a warm hug in a bowl, perfect for any night of the week!
Crockpot Chicken and Dumplings
Ingredients
Vegetables
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
Main Ingredients
- 4 pieces chicken breasts, skinless and boneless can be frozen or fresh
- 22.6 ounces cream of chicken soup 1 family-size can or 2 regular cans
- 2 cups water
- 1 teaspoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 cup frozen peas
Dumplings
- 1 can Grands refrigerated biscuits (homestyle/buttermilk, 8-count can)
Instructions
Preparation
- Layer the diced carrots, celery, and onions at the bottom of your 6-quart crockpot.
- Place the frozen or fresh chicken breasts on top of those veggies.
- Pour the cream of chicken soup, water, chicken bouillon, parsley, oregano, and black pepper over everything.
- Cover and cook on HIGH for 4 hours or LOW for 7 hours.
- Once the cooking time is up, carefully remove the chicken, shred it using two forks or cut it into chunks.
- Return the shredded chicken back into the crockpot.
- Toss in the frozen peas and stir to combine.
- Flatten each biscuit slightly, cut into six pieces, and spread them over the top of the chicken mixture in a single layer.
- Cook on HIGH for an additional 1.5 hours without lifting the lid.
- Check the biscuits; if they still seem doughy, let them cook a little longer.
Serving
- Ladle the chicken and dumplings into bowls and enjoy!