Enjoy a comforting bowl of Crockpot Chicken and Dumplings, featuring tender chicken, fluffy biscuit dumplings, and a creamy broth. Perfect for easy weeknight dinners or family meals!
Author:Tina
Prep Time:15 minutes
Cook Time:7 hours
Total Time:7 hours 15 minutes
Yield:4 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
2 cups chicken broth
1 can cream of chicken soup (10.5 oz)
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1 cup frozen peas
1 can refrigerated biscuit dough
Instructions
Add chicken breasts, chicken broth, cream of chicken soup, onion, carrots, celery, garlic powder, onion powder, thyme, salt, and pepper to the crockpot.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
Shred the chicken with two forks in the crockpot.
Stir in frozen peas and mix well.
Cut biscuit dough into small pieces and layer them on top of the mixture.
Cover and cook on HIGH for 1-2 hours until the biscuit dough is fluffy and cooked through.
Serve hot and enjoy!
Notes
For extra flavor, add a splash of heavy cream or milk before serving.
Use rotisserie chicken for a quicker version of the recipe.
Leftovers can be stored in the refrigerator for up to 3 days.