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Creamy Crockpot Chicken and Dumplings

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A comforting and hearty dish made with tender chicken, vibrant vegetables, and fluffy dumplings, perfect for chilly evenings.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts (or chicken thighs)
  • 1 cup yellow onion (diced)
  • 1 cup carrots (peeled and sliced)
  • 1 cup celery (sliced)
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup (do not dilute)
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp black pepper (freshly ground)
  • 1/2 tsp salt (or to taste)
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8-count can)
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup frozen peas (optional)
  • 2 tbsp fresh parsley (chopped, for garnish)

Instructions

  1. In your crockpot, combine the chicken, diced onion, sliced carrots, sliced celery, chicken broth, cream of chicken soup, thyme, garlic powder, black pepper, and salt. Stir well to blend the flavors.
  2. Cover the crockpot and set it to low. Let it simmer for about 6-7 hours or until the chicken is fork-tender.
  3. Once the chicken is cooked, shred it directly in the pot using two forks. Stir in the heavy cream and optional frozen peas if using.
  4. Break the buttermilk biscuits into quarters and drop them into the broth. Cover and cook for an additional 30 minutes on high until the dumplings are fluffy and cooked through.

Notes

For an enhanced flavor, marinate the chicken overnight and consider adding more vegetables like corn or green beans.

Nutrition

Find it online: https://www.topchoicerecipes.com/creamy-crockpot-chicken-and-dumplings/