Crockpot Chicken and Dumplings

A cozy and comforting dish made with tender chicken, hearty vegetables, and fluffy dumplings, perfect for busy weeknights.

Print Recipe

Prep Time 20

Cook Time 5

Total Time 5 20

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 8 servings

Calories 400 kcal

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!

Notes

If you have leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For added flavor, consider garlic powder or lemon juice. You can also switch vegetables based on your preference.

Keyword Comfort Food, Crockpot Chicken and Dumplings, easy recipe, slow cooker, weeknight dinner