Crockpot Chicken and Dumplings
A comforting and satisfying dish combining tender chicken with savory vegetables in a creamy sauce, topped with fluffy biscuit dumplings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
Preparation
- Place the chicken breasts directly into the crockpot.
- In a separate mixing bowl, combine the cream of chicken soup, chicken broth, sliced carrots, chopped celery, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix well.
- Pour the mixture over the chicken breasts in the crockpot.
- Close the lid and set your slow cooker to low for about 6 to 8 hours or high for 4 hours.
Final Steps
- About 30 minutes before serving, tear the refrigerated biscuit dough into pieces and drop them on top of the mixture in the crockpot.
- Cover the pot again and allow the biscuits to cook until fluffy and fully cooked.
- Gently stir the entire concoction to mix the dumplings with the chicken and sauce before serving.
Notes
For added flavor, consider adding herbs like thyme or rosemary. Chop your vegetables uniformly for even cooking, and adjust seasoning to taste. Store leftovers in airtight containers for 3–4 days in the refrigerator or freeze for up to three months.