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Crockpot Chicken & Dumplings

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A comforting and creamy Crockpot Chicken & Dumplings made with tender shredded chicken, vegetables, and soft biscuit-style dumplings cooked low and slow.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 1 medium onion, diced
  • 2 cups carrots, sliced
  • 2 cups celery, sliced
  • 3 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1 can refrigerated biscuit dough, cut into small pieces

Instructions

  1. Place chicken breasts, onions, carrots, celery, chicken broth, cream of chicken soup, garlic powder, onion powder, thyme, salt, and pepper in the crockpot.
  2. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until the chicken is fully cooked and tender.
  3. Remove the chicken, shred it with two forks, and return it to the crockpot.
  4. Add frozen peas and stir.
  5. Place biscuit dough pieces on top, gently pressing them into the mixture.
  6. Cover and cook on HIGH for 1 more hour, or until dumplings are fully cooked and fluffy.
  7. Stir gently, then serve warm.

Notes

  • For a creamier texture, add 1/2 cup heavy cream at the end.
  • Stir sparingly after adding biscuits to keep dumplings intact.
  • You can replace refrigerated biscuits with homemade dumpling dough.
  • Use low-sodium broth if you prefer less salt.

Nutrition

Find it online: https://tastyera.com/crockpot-chicken-dumplings/