Crock Pot Chicken and Dumplings
Ingredients
For the Chicken
2 lbs (900 g) boneless, skinless chicken breasts or thighs
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups chicken broth
2 cans (10.5 oz each) cream of chicken soup
1 tsp dried thyme
1 tsp dried parsley
½ tsp black pepper
½ tsp salt (or to taste)
For the Dumplings
1 can (16 oz) refrigerated biscuit dough, cut into small pieces
Optional
1 cup frozen peas
Fresh parsley, chopped, for garnish
Instructions
Place the chicken in the bottom of the slow cooker.
Add the onion, carrots, celery, garlic, chicken broth, cream of chicken soup, thyme, parsley, salt, and pepper. Stir gently.
Cover and cook:
Low: 6–7 hours, or
High: 3–4 hours.
Remove the cooked chicken, shred it with two forks, and return it to the slow cooker.
If using, stir in the frozen peas.
Add the biscuit dough pieces on top of the hot mixture. Gently press them into the liquid.
Cover and cook on High for 1–1½ hours, or until the dumplings are cooked through and fluffy. Avoid lifting the lid while they cook.
Garnish with fresh parsley and serve hot.
Serving Suggestions
Serve with a green salad, steamed vegetables, or warm biscuits for a comforting meal.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze (without the dumplings for best texture) for up to 3 months. Add fresh dumplings when reheating.
