Description
A comforting and easy Crockpot Chicken and Dumplings recipe featuring tender chicken cooked low and slow with creamy soups, fresh herbs, peas and carrots, and soft biscuit dumplings made from refrigerated biscuits. Perfect for cozy dinners with minimal prep.
Ingredients
Scale
Chicken and Base
- 2 pounds skinless boneless chicken breasts or thighs
- 2 cups onion, diced
- 10.5 ounces cream of celery soup (undiluted)
- 10.5 ounces cream of chicken soup (undiluted)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon poultry seasoning or herbes de Provence
- ½ teaspoon rubbed sage
- Black pepper, to taste
- 2 cups chicken stock
- 2 cups peas and carrots, drained if canned or thawed if frozen
Dumplings
- 1 pound refrigerated biscuits (2 cans)
Instructions
- Prepare Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking during cooking.
- Add Onion and Chicken: Place the diced onion and whole chicken breasts into the crockpot as the base layer.
- Make Soup Mixture: In a small bowl, combine the cream of celery soup, cream of chicken soup, fresh parsley, poultry seasoning, rubbed sage, and black pepper, mixing well to evenly distribute flavors.
- Combine Ingredients: Spoon the soup mixture evenly over the chicken and onions in the crockpot.
- Add Chicken Stock and Cook: Pour 2 cups of chicken stock over everything, cover the crockpot, and cook on low heat setting for 8 hours until chicken is tender.
- Shred Chicken: About 1 hour before serving, shred the chicken using two forks directly in the crockpot to blend the flavors.
- Prepare Dumplings: Roll the refrigerated biscuits thin and flat on a clean surface to create a dough layer for the dumplings.
- Cut Biscuit Dough: Cut the flattened biscuit dough into squares suitable for dumplings.
- Add Vegetables and Dumplings: Stir the peas and carrots into the crockpot, then lay the biscuit squares on top of the mixture evenly.
- Final Cooking: Cover the crockpot again and cook for an additional 1 to 2 hours on low until the biscuit dumplings are cooked through and fluffy.
- Serve: Before serving, gently stir the biscuit dumplings into the chicken and vegetable mixture to combine flavors and textures.
Notes
- Using refrigerated biscuits makes dumpling preparation quick and easy without making dough from scratch.
- Feel free to substitute chicken thighs for breasts for juicier, more flavorful meat.
- If fresh herbs are unavailable, dried parsley can be used; reduce quantity to 1 teaspoon.
- Ensure the soups are not diluted to maintain the correct consistency and creaminess of the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 9-10 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: crockpot chicken and dumplings, slow cooker chicken, comfort food, easy dinner recipe, chicken dinner, creamy chicken recipe
