Cozy Up with Easy Chicken and Dumplings for Dinner Bliss
Indulge in comforting chicken and dumplings, a rich and creamy dish perfect for chilly evenings.
Equipment
- - Crockpot
Ingredients
For the Chicken
- 1 pound Chicken Thighs Juicy and tender.
- 1 teaspoon Salt Essential for flavor.
- 1 teaspoon Black Pepper
- 1 Bay Leaf Remove before serving.
For the Broth
- 4 cups Chicken Broth Homemade or low-sodium.
- 1 can Cream of Chicken Soup Creamy texture.
- 1 teaspoon Garlic Powder Optional but recommended.
For the Vegetables
- 1 cup Carrot Diced.
- 1 cup Celery Diced.
- 1 cup Onion Diced.
- 1 cup Frozen Peas Thawed before adding.
For the Dumplings
- 1 can Biscuit Dough Pre-made or homemade.
Instructions
Directions
- Season Chicken: Start by seasoning the chicken thighs generously with salt and black pepper, ensuring every bite will be flavorful.
- Mix Broth Ingredients: In your crockpot, combine the chicken broth, cream of chicken soup, bay leaf, garlic powder, and herbs. Stir until smooth.
- Add Chicken and Vegetables: Nestle the seasoned chicken thighs into the broth, then add the diced carrots, celery, and onion.
- Cook the Chicken: Cover the crockpot and cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°F.
- Prepare Dumplings: While the chicken cooks, cut the biscuit dough into quarters and roll each piece into a ball.
- Shred Chicken: Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the crockpot along with the thawed peas.
- Add Dumplings: Drop the dough balls into the simmering broth without overcrowding them. Cover the pot and allow them to cook on high for 1-2 hours.
- Rest Before Serving: Once the dumplings are ready, let the pot sit, covered, for about 5 minutes before serving.
- Garnish and Enjoy: Serve the chicken and dumplings hot, garnished with fresh parsley.
Notes
Optional: Serve with a side of cornbread for an extra comforting meal. Keep leftovers in an airtight container for up to 4 days.