Hearty Warm Crockpot Chicken and Dumplings for Cozy Nights
Enjoy the comforting warmth of Warm Crockpot Chicken and Dumplings, perfect for chilly evenings and family gatherings.
Equipment
- - Crockpot
Ingredients
For the Chicken and Broth
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 1 leaf bay leaf remove before serving
- 4 cups low-sodium chicken broth for a heartier flavor
For the Vegetables
- 1 cup carrot, diced adds natural sweetness
- 1 cup celery, finely chopped enhances flavor
- 1 medium onion yellow or white for milder taste
- 1 cup peas thaw before adding
For the Dumplings
- 1 can biscuit dough ready-made or homemade
For Seasoning & Garnish
- 1 teaspoon garlic powder or fresh garlic for stronger flavor
- 1 tablespoon fresh parsley for garnish
- 1 teaspoon fresh rosemary optional
- 1 teaspoon fresh thyme optional
Instructions
Directions
- Season the chicken thighs generously with salt and black pepper.
- In your slow cooker, pour in the chicken broth and add the cream of chicken soup. Toss in the bay leaf, parsley, rosemary, thyme, and garlic powder. Stir until everything is well combined and smooth.
- Nestle the seasoned chicken thighs in the creamy broth mixture. Add the diced carrot, celery, and onion around the chicken.
- Cover and cook on high for 3-4 hours, until the chicken reaches 165°F.
- Cut the biscuit dough into quarters and lightly roll them into balls.
- Once the chicken is cooked, shred it and return it to the pot along with the thawed peas. Remove the bay leaf.
- Gently drop the biscuit balls into the simmering broth. Cover and let them cook for 1-2 hours until cooked through.
- Allow the dish to cool slightly before serving. Garnish with chopped parsley.
Notes
Optional: Serve with crusty bread or a green salad on the side.