Crockpot Chicken and Dumplings Recipe
This comforting Crockpot Chicken and Dumplings recipe features tender chicken breasts cooked low and slow with fresh vegetables and herbs in a flavorful chicken broth, finished with fluffy biscuit dough dumplings. Ideal for a cozy, hearty meal that’s easy to make and perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high) plus 30-45 minutes for dumplings
- Total Time: 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
Broth and Seasonings
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Thickening and Dumplings
- 1/4 cup all-purpose flour
- 1/2 cup milk or heavy cream
- 1 (16 oz) package refrigerated biscuit dough or homemade biscuit dough (cut into small pieces for dumplings)
Instructions
- Prepare the Base: Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. Make sure it’s nice and even so they cook uniformly.
- Add the Veggies: Next, pile on the chopped onion, sliced carrots, diced celery, and minced garlic right on top of the chicken. The aromas will start to mingle beautifully!
- Pour in the Broth: Now, gently pour the chicken broth over the entire contents. Don’t forget to sprinkle the dried thyme, parsley, black pepper, and salt on top. This is where all the flavor comes together!
- Set to Cook: Cover your crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is thoroughly cooked and the veggies are soft and tender.
- Shred the Chicken: Once the cooking time is up, carefully remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces and return it to the crockpot. It’ll soak up all that delicious broth!
- Make It Creamy: In a small bowl, whisk together the all-purpose flour and milk (or heavy cream) until smooth. This mixture will add creaminess and help thicken your broth. Stir it into the crockpot.
- Add the Dumplings: Next, add the biscuit dough pieces on top of the soup. Make sure they’re evenly spaced out. Cover the crockpot and turn the heat to high for another 30-45 minutes until the dumplings puff up and are cooked through.
- Final Touches: Taste your dish before serving. You might want to adjust the seasoning with a little more salt or pepper. It’s all about making it perfect for you!
- Serve and Enjoy! Ladle the warm chicken and dumplings into bowls and enjoy a cozy, comforting meal perfect for any day.
Notes
- Use low sodium chicken broth to control salt levels.
- If using homemade biscuit dough, cut into small, evenly sized pieces for consistent cooking.
- The flour and milk mixture can be substituted with cornstarch slurry for gluten-free option but taste and texture may vary.
- The cooking time may vary slightly depending on your crockpot model.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth or milk if needed.
Keywords: Crockpot chicken and dumplings, slow cooker chicken recipe, comfort food, chicken stew with dumplings, easy crockpot meals
Find it online: https://epicrecipebox.com/crockpot-chicken-and-dumplings-recipe/