Crockpot Chicken and Dumplings
Make crockpot chicken and dumplings with tender chicken thighs, creamy broth, vegetables, peas, and fluffy biscuit dumplings for an easy six-serving dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1½ pounds boneless, skinless chicken thighs about 5 to 6 thighs
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1¾ cups low-sodium chicken broth
- 1 carrot peeled and sliced
- 1 onion chopped
- 10.5 ounces cream of chicken soup 1 can
- ½ cup frozen peas
- 16.3 ounces refrigerated biscuit dough 8 large biscuits
- fresh parsley chopped, optional garnish
Instructions
Instructions
- Season both sides of the chicken thighs with salt and pepper and arrange them in the bottom of the crockpot.
- Add the bay leaf, dried parsley, rosemary, thyme, and garlic powder.
- Pour in the broth, carrot, onion, and cream of chicken soup. Gently stir the top without disturbing the chicken.
- Cover and cook on high for 3 to 4 hours, until the chicken shreds easily and reaches 165°F internally.
- Add the frozen peas, shred the chicken if desired, and stir well.
- Cut each biscuit into fourths, roll the pieces into balls, and arrange them over the crockpot mixture.
- Replace the lid and cook on high for 1 to 2 hours, until the biscuits look matte and are cooked through.
- Adjust seasoning to taste and serve.