Warm Crockpot Chicken and Dumplings for Cozy Family Nights
Enjoy a warm bowl of Warm Crockpot Chicken and Dumplings, a cozy dish for family nights.
Equipment
- Crockpot
Ingredients
For the Chicken Base
- 2 lbs boneless, skinless chicken thighs Use bone-in for richer flavor
- 1 tsp salt
- 1 tsp black pepper
- 1 leaf bay leaf Infuses aromatic depth
For the Vegetables
- 2 medium carrots Diced
- 2 stalks celery Chopped
- 1 medium onion Diced
For the Broth
- 4 cups chicken broth Quality brand recommended
- 1 can cream of chicken soup Consider low-fat options
For the Dumplings
- 1 can biscuit dough Brands like Pillsbury Grands! work well
- 1 cup frozen peas Thawed
Instructions
Preparation Steps
- Season chicken thighs with salt and pepper.
- Combine chicken broth, cream of chicken soup, bay leaf, parsley, rosemary, thyme, and garlic powder in the crockpot.
- Add seasoned chicken, diced carrots, chopped celery, and diced onion to the broth.
- Cook on high for 3-4 hours until chicken reaches 165°F and is tender.
- Cut biscuit dough into quarters and roll into marble-sized balls.
- Shred cooked chicken and return to the pot with thawed peas. Discard bay leaf.
- Drop biscuit balls into the simmering broth and cook on high for 1-2 hours.
- Let dish rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
Avoid lifting the lid during cooking for best results. Adjust seasoning as needed before serving.