Easy Crock Pot Chicken And Dumplings Recipe
A comforting and hearty dish of tender chicken simmered in a savory broth topped with fluffy dumplings, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless, skinless chicken thighs or breasts Thighs are recommended for best texture.
- 1 medium onion, diced
- 2 pieces carrots, sliced
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 can cream of chicken soup, or 1 cup heavy cream plus 2 tablespoons flour mixed smooth Cream of chicken soup is an option for a creamy base.
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon black pepper
- to taste salt
- 1 cup frozen peas, optional Add if desired.
- 1 can refrigerated biscuit dough for easy dumplings, or your favorite homemade dumpling mix Canned biscuits are a convenient option.
- Fresh parsley for garnish
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Instructions
Preparation
- Add chicken, onion, carrots, celery, garlic, broth, cream of chicken soup, butter, thyme, bay, pepper, and a pinch of salt to your slow cooker. Stir to blend.
- Cook on Low for 6 to 7 hours or on High for 3 to 4 hours. The chicken should be very tender. Check that it reaches an internal temp of 165°F for safety.
- Shred the chicken right in the crock using two forks. Remove the bay leaf. Taste and adjust salt.
- If you want thicker gravy, stir in a quick slurry of 1 tablespoon cornstarch plus 1 tablespoon water, then switch to High for 10 to 15 minutes until it simmers and thickens.
- Stir in peas if using.
- For dumplings: tear biscuit dough into small pieces or drop rounded spoonfuls of homemade batter over the surface. Cover and cook on High for 45 to 60 minutes until dumplings are set in the center and no longer doughy.
- Let the pot rest 10 minutes with the lid cracked. Garnish with parsley and serve.
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Note
Keep the lid on while cooking dumplings to avoid soggy tops. If using homemade dumplings, ensure they are kept small for even cooking. Leftovers can be stored in separate containers to maintain dumpling texture.