CROCKPOT CHICKEN AND DUMPLINGS

Tender shredded chicken in a creamy broth with vegetables, topped with fluffy biscuit dumplings cooked right in the crockpot — an easy, comforting one-pot supper.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings

Ingredients

Main Ingredients

2 lbs boneless skinless chicken breasts
2 can (10.5 oz) cream of chicken soup
2 cups chicken broth low-sodium preferred
2 cups frozen mixed vegetables peas and carrots
8 count refrigerated biscuit dough 8-count can, cut each biscuit into quarters
0.5 cup onion finely chopped
2 clove garlic minced
2 tablespoons butter melted
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preparation Steps

Place the chicken breasts in the bottom of a 6-quart crockpot.
Add the chopped onion, minced garlic, frozen mixed vegetables, cream of chicken soup, and chicken broth over the chicken. Stir gently to combine.
Season with thyme, salt, and pepper. Cover the crockpot and cook on low for 4 to 5 hours (about 240-300 minutes) until the chicken is tender and shreds easily.
Remove the cooked chicken and shred it with two forks, then return the shredded chicken to the crockpot and stir to combine with the broth and vegetables.
Prepare the biscuit dough by cutting each biscuit into quarters. Drop pieces of dough evenly over the surface of the stew in the crockpot.
Cover and cook on high for an additional 25 to 35 minutes (about 30 minutes) until the dumplings are cooked through and fluffy.
Stir in the melted butter, taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, spooning chicken and dumplings into bowls. Leftovers keep refrigerated for 3 days.

Notes

For thicker broth, reduce the amount of chicken broth or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water before adding dumplings. You can swap biscuit dough for homemade dumpling batter if preferred.