Warm Crockpot Chicken and Dumplings for Cozy Comfort Nights
A comforting dish of Warm Crockpot Chicken and Dumplings perfect for chilly evenings.
Equipment
- - Crockpot
Ingredients
For the Chicken
- 2 pounds Boneless, skinless chicken thighs Consider bone-in for extra flavor
- 1 teaspoon Salt Adjust according to taste
- 1 teaspoon Black pepper Adjust according to taste
For the Broth
- 4 cups Chicken broth Use homemade for extra kick
- 10.5 ounces Cream of chicken soup Homemade version can be used
- 1 leaf Bay leaf Remove before serving
For the Vegetables
- 1 cup Diced carrot For sweetness and texture
- 1 cup Diced celery For sweetness and texture
- 1 cup Diced onion For sweetness and texture
- 1 cup Frozen peas Thaw before adding
For the Seasoning
- 1 tablespoon Fresh parsley Or dried to taste
- 1 teaspoon Fresh rosemary Or dried to taste
- 1 teaspoon Fresh thyme Or dried to taste
- 1 teaspoon Garlic powder Substitute with fresh garlic if preferred
For the Dumplings
- 1 can Biscuit dough (e.g., Pillsbury Grands!) Homemade dough can also be used
- 2 tablespoons Fresh parsley For garnish
Instructions
Cooking Instructions
- Prep Chicken: Season the chicken thighs with salt and black pepper, and place them in the bottom of the crockpot.
- Combine Ingredients: Pour chicken broth and creamy chicken soup into the crockpot, add bay leaf and herbs, and stir well.
- Add Vegetables: Add diced carrot, celery, and onion around the chicken.
- Cook Base: Cover and cook on high for 3-4 hours until chicken reaches 165°F.
- Prepare Dumplings: Cut biscuit dough into quarters and roll into balls.
- Shred Chicken: Remove chicken, shred it, and return it to the pot with thawed peas.
- Add Dumplings: Drop biscuit balls into the mixture, cover, and cook for 1-2 hours.
- Serve: Ladle into bowls and garnish with parsley.
Notes
Optional: Add fresh avocado slices on the side for extra color.