Crockpot Chicken and Dumplings

Crockpot chicken and dumplings is a timeless family favorite, featuring tender chicken and fluffy, mouthwatering dumplings nestled in a creamy, comforting gravy. Try this easy recipe for a warm and satisfying meal that’s simple to prepare.

The kids enjoy Chicken and Dumplings even more than Chicken Pot Pie (though I must admit, Chicken Pot Pie is my personal favorite). Nonetheless, I truly appreciate the convenience of throwing everything into the crockpot, which lets us savor a warm, nutritious, and comforting meal during busy weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter, cut into small cubes 
• 1 teaspoon thyme
• 1 TSP pepper 
• 1 TSP salt 
• 1 (10 oz.) can Cream of Celery Soup
• 1 (10 oz.) can Cream of Chicken Soup
• 1 teaspoon Poultry Seasoning
• 2 cups water or Chicken Broth
• 2 cups frozen Peas and Carrots
• 1 (16 oz.) can refrigerated homestyle Buttermilk Biscuits, about 8 biscuits
• Chives or Parsley, to garnish (optional)

I often prepare homemade dumplings since they are incredibly simple and elevate the dish. However, when I’m pressed for time and need to be elsewhere, I opt for premade biscuits, which taste nearly as delightful as the homemade version! This shortcut allows you to enjoy a delicious meal without any of the fuss.

Homemade Dumplings Ingredients:

• 2 cups All-Purpose Flour
• 1 tablespoon, plus 1 teaspoon, Baking Powder
• 1 teaspoon freshly cracked Black Pepper
• 1 teaspoon Salt
• 1 tablespoon fresh thyme, or 1 teaspoon Dried Thyme, optional
• ¾ cup Milk
• 4 tablespoons Butter, melted

Instructions:

1. Dice Onion.  Add to bottom of slow cooker. I like to add a little salt to help the onions cook.
2. Add chicken. Place chicken breasts into a 6 qt. Slow Cooker.
3. Add seasonings. Top with garlic, butter, thyme, pepper. I also like fresh Rosemary if I have it. 
4. Combine broth and soups. Whisk cream of celery and chicken soup, poultry seasoning in some water, or chicken broth until smooth.
5. Pour soup mixture over chicken. Add in soup mixture and cook on LOW for 4-6 hours or until chicken is fork-tender and shreds easily.
6. Shred chicken. Transfer chicken to a cutting board and shred into bite-sized pieces. Add shredded chicken back to the slow cooker along with peas and carrots and stir to mix well.
7. Prepare biscuits. Cut each biscuit into quarters and add to a slow cooker. Push the biscuits halfway into the gravy to submerge them so they absorb some liquid while cooking. Spoon gravy over the top of the biscuits.
8. Cook. Place slow cooker on HIGH for 1 1/2 -2 hours or until the biscuits are cooked through to your desired doneness.
9. Garnish. Sprinkle with chives or parsley (optional) and dish and serve hot.
10. Enjoy!

Dumplings: If you choose to make Homemade

1. Whisk together flour, baking powder, pepper, salt, and thyme in a medium bowl. Create a well and add milk and butter.
2. Stir until a dough ball forms; add more milk if too dry.
3. Use a cookie scoop to drop dough into simmering soup, spacing out the dumplings. Press them down gently.
4. Cover the pot and reduce heat to low simmer to avoid burning the soup while cooking the dumplings.
5. Cook for 15 minutes, stirring gently and checking for doneness by cutting one in half. Press dumplings under broth if needed.
6. Serve hot if cooked through; otherwise, cook for an additional 3-4 minutes and check again.

Serve hot if cooked through; otherwise, cook for an additional 3-4 minutes and check again.

I sincerely hope this recipe is enjoyed in your home just as much as it is in mine. It’s my personal favorite when the weather turns cool enough to bring out the crockpot regularly! I would love to hear your thoughts on the recipe and any variations you might try! Enjoy!

Crockpot Chicken and Dumplings

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• Author: Kristen Sellentin
• Total Time: 8.30 Hours
• Yield: 4 Servings 1x

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Description

Crockpot chicken and dumplings is a timeless family favorite, featuring tender chicken and fluffy, mouthwatering dumplings nestled in a creamy, comforting gravy. Try this easy recipe for a warm and satisfying meal that’s simple to prepare

 

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter, cut into small cubes 
• 1 teaspoon thyme
• 1 TSP pepper 
• 1 TSP salt 
• 1 (10 oz.) can Cream of Celery Soup
• 1 (10 oz.) can Cream of Chicken Soup
• 1 teaspoon Poultry Seasoning
• 2 cups water or Chicken Broth
• 2 cups frozen Peas and Carrots
• 1 (16 oz.) can refrigerated homestyle Buttermilk Biscuits, about 8 biscuits
• Chives or Parsley, to garnish (optional)

Homemade Dumplings Ingredients:

• 2 cups All-Purpose Flour
• 1 tablespoon, plus 1 teaspoon, Baking Powder
• 1 teaspoon freshly cracked Black Pepper
• 1 teaspoon Salt
• 1 tablespoon fresh thyme, or 1 teaspoon Dried Thyme, optional
• ¾ cup Milk
• 4 tablespoons Butter, melted

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Instructions

Instructions:

1. Dice Onion.  Add to bottom of slow cooker. I like to add a little salt to help the onions cook.
2. Add chicken. Place chicken breasts into a 6 qt. Slow Cooker.
3. Add seasonings. Top with garlic, butter, thyme, pepper. I also like fresh Rosemary if I have it. 
4. Combine broth and soups. Whisk cream of celery and chicken soup, poultry seasoning in some water, or chicken broth until smooth.
5. Pour soup mixture over chicken. Add in soup mixture and cook on LOW for 4-6 hours or until chicken is fork-tender and shreds easily.
6. Shred chicken. Transfer chicken to a cutting board and shred into bite-sized pieces. Add shredded chicken back to the slow cooker along with peas and carrots and stir to mix well.
7. Prepare biscuits. Cut each biscuit into quarters and add to a slow cooker. Push the biscuits halfway into the gravy to submerge them so they absorb some liquid while cooking. Spoon gravy over the top of the biscuits.
8. Cook. Place slow cooker on HIGH for 1 1/2 -2 hours or until the biscuits are cooked through to your desired doneness.
9. Garnish. Sprinkle with chives or parsley (optional) and dish and serve hot.
10. Enjoy!

 

Dumplings: If you choose to make Homemade

1. Whisk together flour, baking powder, pepper, salt, and thyme in a medium bowl. Create a well and add milk and butter.
2. Stir until a dough ball forms; add more milk if too dry.
3. Use a cookie scoop to drop dough into simmering soup, spacing out the dumplings. Press them down gently.
4. Cover the pot and reduce heat to low simmer to avoid burning the soup while cooking the dumplings.
5. Cook for 15 minutes, stirring gently and checking for doneness by cutting one in half. Press dumplings under broth if needed.
6. Serve hot if cooked through; otherwise, cook for an additional 3-4 minutes and check again.

 

 

 

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Equipment

Beautiful Slow Cooker

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Cuisinart Stainless Steel Ladle

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Glass Measuring Cup

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Gold Whisk

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Latte Stoneware Cereal Bowls

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Marble Paddle Cutting Board

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Measuring Cups and Spoons Set

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Vegetable Chopper

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Notes

This recipe uses canned biscuits but you can always make homemade!

• Prep Time: 30 Minute
• Cook Time: 7-8 Hours
• Category: Soup
• Method: Crockpot
• Cuisine: American