This cozy dish of Crock Pot Chicken and Dumplings is like a warm hug on a chilly day. Tender chicken, fluffy dumplings, and creamy broth come together perfectly!
Whenever I make this, my kitchen smells fantastic, and I can’t help but smile. It’s so easy—just toss everything in the pot and let it do its thing. What’s not to love?
Sometimes, I add extra veggies for a colorful twist. It’s a simple meal that warms both your belly and your heart, and I know you’ll enjoy it as much as I do!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe since they cook down nicely. If you’re looking for a leaner option, turkey breast works too! For richer flavor, you could also use bone-in chicken; just adjust cooking time accordingly.
Chicken Broth: I recommend using low-sodium chicken broth, so you can control the seasoning. If you want a richer taste, you could substitute it with homemade broth. Vegetable broth is a fantastic alternative for a lighter dish.
Vegetables: Carrots and celery add nice texture and flavor. Feel free to swap in other veggies like green beans or corn if you wish. For a bit of heat, chopped bell peppers could also work well!
Biscuit Dough: Store-bought refrigerated biscuit dough makes this dish very easy, but you can also use homemade biscuit dough if you’re feeling adventurous. Alternatively, dumpling mixes work nicely, or even frozen biscuit dough as a time-saver.
How Do I Ensure the Chicken Is Perfectly Tender?
Getting that chicken just right can be a bit tricky, but it’s simple! Slow cooking allows the chicken to become tender and flavorful. Here’s how you can make sure it’s cooked perfectly:
- Start your cooking on low for 6-7 hours. Keep the lid covered to lock in moisture.
- Check if the chicken is done by cutting into it or checking the internal temperature (should reach 165°F).
- Remove the chicken carefully and shred it using two forks. Return it to the pot right away to keep it juicy.
What’s the Best Way to Prepare the Dumplings?
The dumpling texture can make or break this dish. After adding biscuit dough, remember these tips:
- Cut each biscuit into quarters to create fluffy pieces.
- Drop the dough into the pot gently so they mix without losing shape. Don’t overstir!
- Cooking on high for the last 30 minutes helps them get fluffy. Keep the lid on to trap steam!
How to Make Crock Pot Chicken and Dumplings
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- Salt to taste
- 1 can (10.5 oz) cream of chicken soup
- 1 can (8 oz) refrigerated biscuit dough
- Fresh parsley, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires a total of 6-7 hours of cooking time in the crock pot. It’s perfect for a cozy meal with minimal effort—just toss everything into the pot and let it do its magic!
Step-by-Step Instructions:
1. Start with the Chicken:
Place the boneless, skinless chicken breasts in the bottom of your 6-quart crock pot. This is the base for your delicious dish.
2. Add the Vegetables and Seasonings:
Next, pour in the chicken broth. Then, add in the diced carrots, diced celery, chopped onion, minced garlic, dried thyme, dried parsley, and black pepper. If you like, sprinkle in some salt too. Stir everything gently to mix it well.
3. Mix in the Creamy Goodness:
Open the can of cream of chicken soup and pour it over the mixture in the crock pot. Using a spoon, gently stir to combine all the ingredients without disturbing the chicken too much. This soup will add a rich flavor!
4. Let It Cook:
Cover your crock pot and cook on low for 6-7 hours. You’ll know it’s done when the chicken is fully cooked and tender. The aroma will fill your kitchen!
5. Shred the Chicken:
Once the chicken is cooked, carefully take it out of the pot and shred it using two forks. It should fall apart easily! Return the shredded chicken back to the crock pot and give it a little stir.
6. Add the Biscuit Dough:
Open the can of refrigerated biscuit dough and cut each biscuit into quarters. Drop those pieces into the slow cooker, stirring gently to mix them with the chicken and broth.
7. Cook the Dumplings:
Cover the crock pot again and cook on high for an additional 30 minutes. This will cook the biscuit pieces and make them fluffy on top.
8. Serve and Enjoy:
Once the dumplings are cooked through, it’s time to serve! Ladle some of the chicken and dumplings into bowls and garnish with fresh parsley if you’d like. Enjoy your hearty meal!
Can I Use Thighs Instead of Breasts?
Absolutely! Chicken thighs can add extra flavor and tenderness to your dish. Just be mindful that they might take a bit longer to cook, so check the doneness after 7 hours on low.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, you can use cream of mushroom soup or a homemade mixture of milk and flour cooked until thickened. Just ensure it’s seasoned well to keep that hearty flavor.
How Can I Make This Recipe Gluten-Free?
To make your chicken and dumplings gluten-free, substitute the refrigerated biscuit dough with a gluten-free biscuit mix. Just prepare according to the package instructions for the best results.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems too thick. Enjoy your meal again!
