Crockpot Chicken and Dumplings
A comforting and fuss-free slow cooker meal featuring creamy chicken, tender vegetables, and fluffy biscuit dumplings that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 2–2.5 lbs)
- 2 cans cream of chicken soup (10–10.5 oz each) or use one can cream of chicken + one can cream of celery for extra celery flavor
- 1 cup chicken broth (low-sodium optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt (adjust to taste, especially if using salted broth)
- 1 teaspoon black pepper
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 package refrigerated biscuit dough (10–12 biscuits) (torn into pieces)
Instructions
Preparation
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Spoon in both cans of cream of chicken soup. Add the chicken broth.
- Sprinkle the garlic powder, onion powder, salt, and pepper over the top.
- Add the frozen mixed vegetables and stir gently to combine everything.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
- About 30 minutes before serving, tear the biscuit dough into bite-sized pieces and drop them evenly over the chicken mixture. Do not stir.
- Recover and cook until the biscuit pieces are puffed and cooked through, about 25–30 minutes.
- Optional: Remove the chicken, shred with two forks, then return to the pot and stir gently to coat with sauce. Serve warm.
Notes
Serve with a sprinkle of chopped fresh parsley, alongside a crisp green salad or crusty bread. Store leftovers in an airtight container for 3–4 days and reheat gently before serving.