This Crock Pot Chicken and Dumplings recipe is the epitome of cozy, homemade comfort food. Tender, shredded chicken, fluffy dumplings, and a creamy broth combine for a dish that’s hearty, satisfying, and incredibly easy to make. Let your slow cooker do the work, and come home to a warm and delicious meal perfect for the whole family!

Ingredients

• 2 lbs (900g) boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cups (710ml) chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup (240ml) milk
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 cups (280g) frozen mixed vegetables (optional)
• 1 can (16 oz) refrigerated biscuit dough

Directions

1. Prepare the Base:
   Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, chicken broth, cream of chicken soup, milk, garlic powder, thyme, salt, and pepper. Stir gently to combine.
2. Cook the Chicken:
   Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
3. Shred the Chicken:
   Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
4. Add Vegetables (Optional):
   If using frozen mixed vegetables, stir them in at this stage and let them cook for about 15-20 minutes.
5. Prepare the Dumplings:
   Open the biscuit dough and cut each biscuit into quarters. Drop the biscuit pieces evenly over the surface of the soup.
6. Cook the Dumplings:
   Cover the slow cooker and cook on high for an additional 1-1½ hours, or until the biscuits are puffed up and cooked through.
7. Serve:
   Ladle the chicken and dumplings into bowls and serve warm.

Notes

• Make-Ahead Tip: Assemble the ingredients (except the biscuit dough) the night before and refrigerate. Add everything to the crockpot in the morning.
• Vegetable Options: Substitute frozen peas and carrots, diced potatoes, or celery for the mixed vegetables.
• Biscuit Alternative: Use homemade dumpling dough or pre-made puff pastry cut into squares for a unique twist.
• Thicker Broth: Stir in 2 tbsp of cornstarch mixed with 2 tbsp water during the last hour of cooking for a thicker consistency.

This Crock Pot Chicken and Dumplings recipe is a no-fuss way to enjoy a timeless comfort dish that feels like a warm hug in every bite. Perfect for chilly days or whenever you need a little extra coziness!

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Best Ever Crock Pot Chicken and Dumplings

This slow-cooker chicken and dumplings recipe is hearty and easy to make!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 pound chicken breasts boneless, skinless
• 2 cups chicken broth
• 1 can cream of chicken soup
• 1 cup frozen peas and carrots
• 1 package refrigerated biscuit dough cut into quarters

Instructions

 

Preparation Steps

• Place chicken in the bottom of the crock pot.
• Add broth, soup, and vegetables.
• Cover and cook on high for 4 hours.
• After 4 hours, shred the chicken and add biscuit dough pieces to the pot.
• Cover and cook an additional 1 hour.

Notes

For thicker broth, stir occasionally after adding biscuits.