Warm Crockpot Chicken and Dumplings for Ultimate Comfort Food
Warm Crockpot Chicken and Dumplings is the ultimate comfort food, perfect for busy weeknights and family gatherings.
Equipment
- Crockpot
Ingredients
For the Chicken
- 2 pounds Boneless, Skinless Chicken Thighs Can substitute with chicken breasts.
For the Broth
- 1 teaspoon Salt To taste
- 1 teaspoon Black Pepper To taste
- 1 leaf Bay Leaf Remove before serving
- 1 tablespoon Parsley Fresh or dried
- 1 tablespoon Rosemary Fresh or dried
- 1 tablespoon Thyme Fresh or dried
- 1 teaspoon Garlic Powder Fresh garlic is a lovely substitute
For the Soup Base
- 4 cups Chicken Broth Any quality broth works well
- 1 can Cream of Chicken Soup Consider homemade for healthier choice
For the Vegetables
- 1 cup Carrot Diced into ½ inch pieces
- 1 cup Celery Diced into ½ inch pieces
- 1 cup Onion Diced into ½ inch pieces
- 1 cup Frozen Peas Thawed before adding
For the Dumplings
- 1 package Biscuit Dough Cut into quarters and rolled
Instructions
Cooking Steps
- Generously sprinkle salt and black pepper over the chicken thighs.
- In your crockpot, mix together the chicken broth, cream of chicken soup, bay leaf, parsley, rosemary, thyme, and garlic powder.
- Place the seasoned chicken thighs into the aromatic broth mixture. Add the diced carrot, celery, and onion.
- Cover your crockpot and cook on high for 3-4 hours until the chicken reaches an internal temperature of 165°F.
- Cut your biscuit dough into quarters and shape each piece into a ball.
- When the chicken is done, shred it and stir back into the pot. Add the thawed peas and remove the bay leaf.
- Drop the biscuit balls into the broth. Cover and cook on high for an additional 1-2 hours.
- Allow the dish to rest for 5 minutes before serving.
Notes
Optional: Drizzle a little extra cream over the top for added richness.