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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings Recipe

This creamy chicken and dumplings recipe comes together effortlessly in your slow cooker. Tender chicken and vegetables simmer all day, then fluffy biscuit dumplings finish it off for the perfect comforting dinner.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Dinner
Cuisine American
Servings 6
Calories 415 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 medium yellow onion chopped
  • 3 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 10.5-ounce can cream of chicken soup
  • 1 10.5-ounce can cream of celery soup
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon poultry seasoning
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 cup frozen peas
  • 1 16.3-ounce can refrigerated biscuits, cut into quarters

Instructions
 

  • Add onion, carrots, celery, and garlic to the bottom of the crockpot.
  • Place chicken on top and season with salt, pepper, garlic powder, onion powder, poultry seasoning, and thyme. Add bay leaf.
  • Pour in broth and soups. Stir gently to combine.
  • Cover and cook on low for 6 hours or high for 3–4 hours until the chicken is fully cooked.
  • Remove bay leaf. Shred the chicken with two forks directly in the crockpot.
  • Stir in butter and peas.
  • Drop biscuit pieces on top, pressing gently so they touch the liquid.
  • Cover and cook on high for 1 hour, or until dumplings are fluffy and cooked through.
  • Stir gently before serving. Garnish with parsley if desired.

Nutrition

Calories: 415kcalCarbohydrates: 28gProtein: 33gFat: 17gSaturated Fat: 6gCholesterol: 98mgSodium: 870mgFiber: 3gSugar: 5g
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