Cozy Chicken and Dumplings Made Easy in Your Crockpot
This cozy chicken and dumplings recipe offers a comforting meal perfect for busy weeknights, combining tender chicken, vibrant veggies, and fluffy dumplings.
Equipment
- Slow cooker
Ingredients
For the Main Dish
- 2 lbs Chicken Thighs Boneless and skinless for ease
- 1 tsp Salt Essential for flavor enhancement
- 1 tsp Pepper Essential for flavor enhancement
- 1 leaf Bay Leaf Remove before serving
- 1 tsp Parsley Fresh or dried
- 1 tsp Rosemary Fresh or dried
- 1 tsp Thyme Fresh or dried
- 1 tsp Garlic Powder Boosts savory depth
- 4 cups Chicken Broth Low-sodium recommended
- 1 cup Carrot Diced
- 1 cup Celery Diced
- 1 cup Onion Diced
- 1 can Cream of Chicken Soup Provides creaminess
- 1 cup Frozen Peas Thawed before mixing
For the Dumplings
- 1 can Biscuit Dough Like Pillsbury Grands!, cut into balls
Instructions
Cooking Instructions
- Generously sprinkle salt and pepper on chicken thighs, ensuring they are evenly coated for maximum flavor.
- In the crockpot, mix together chicken broth, cream of chicken soup, bay leaf, herbs, and garlic powder until smooth.
- Gently place the seasoned chicken in the broth, adding diced carrot, celery, and onion on top.
- Cover your crockpot and cook on high for 3-4 hours, or until the chicken reaches 165°F.
- Cut the biscuit dough into quarters and roll each piece into marble-sized balls.
- Carefully remove the cooked chicken, shred it using two forks, and return it to the pot with the thawed peas.
- Make sure the broth is simmering, then drop the biscuit balls evenly on top.
- Cover and cook on high for 1-2 hours, checking for doneness at the 1-hour mark.
- Allow the dish to rest for about 5 minutes before ladling into bowls.
Notes
Serve with a side of garlic bread for an extra touch of comfort.