Description
When the winter wind howls and the evening light fades a little too early, there’s nothing like the comforting embrace of a bowl of Crockpot Chicken and Dumplings. This dish takes me back to my Nonna’s kitchen, where thick stew bubbled on the stove and doughy dumplings floated like little pillows of joy. But life moves fast—and today, we don’t always have hours to stir. That’s where the magic of the crockpot steps in. This hearty recipe simplifies homestyle chicken and dumplings into a hands-off, dump and go dinner perfect for busy weeknights or chilly Sundays.
Ingredients
- 1 medium onion, chopped
- 1.5 lbs boneless skinless chicken breasts
- 2 cans cream of chicken soup (10.5 oz each)
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
- 1 can refrigerated biscuit dough (16.3 oz)
- Salt, pepper, oregano to taste
Instructions
- Layer onion and chicken in crockpot.
- Add soup, broth, thyme, bay leaf, and seasoning. Cook on high 3 hours.
- Remove herbs, shred chicken, stir in vegetables and garlic.
- Cut biscuits into pieces, stir into stew. Cook on high 2 hours, stirring every 30 minutes.
Notes
The bottoms of the dumplings might be a bit doughy—don’t panic! That’s the beauty of this dish. Think rustic and cozy, not Michelin-star plating.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: crockpot chicken and dumplings, slow cooker dinner, cozy comfort food