When the winter wind starts to howl, I crave something warm. You want a meal that feels like a big hug in a bowl. This easy crockpot chicken and dumplings is the perfect answer.
It is the ultimate comfort food for your busy family. The slow cooker does all the heavy lifting for you. You can set it and forget it until dinner time. It makes your house smell absolutely wonderful all afternoon.
Why This Recipe Is a Winner
This recipe is a winner because it saves you so much time. You use simple pantry staples to create a creamy, rich sauce. It is perfect for those busy winter weeknights when you are tired.
Your kids will love the soft, fluffy biscuit dumplings on top. It is a budget-friendly meal that feeds a whole crowd easily. You get a home-cooked taste without spending hours in the kitchen.
Simple Cooking Steps
Making this dish is incredibly simple and totally stress-free. You start by layering the chicken and a savory soup mixture. After a few hours, you shred the chicken and add biscuits. The dough steams right in the pot until perfectly tender.
Ingredients You’ll Need
These ingredients are mostly pantry staples you might already have. Fresh chicken and refrigerated dough make it taste like home.
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 small yellow onion, finely diced
- 2 cups frozen peas and carrots
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 can (16.3 oz) refrigerated flaky layers biscuit dough
Step-by-Step Directions
- Place the chicken breasts in an even layer at the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, diced onion, thyme, and black pepper.
- Pour the soup mixture over the chicken breasts.
- Cover and cook on Low for 5 hours.
- Remove the chicken from the slow cooker and shred it into 1-inch pieces using two forks.
- Return the shredded chicken to the slow cooker and stir in the frozen peas and carrots.
- Cut each raw biscuit into 8 equal pieces and place the dough segments in a single layer on top of the chicken mixture.
- Cover and cook on High for an additional 60 minutes or until the biscuit dumplings are cooked through and no longer doughy in the center.
Best Ways to Enjoy It
Scoop a generous portion into deep, warm bowls. The sauce is thick and velvety smooth. Serve it with a simple side salad for a fresh crunch. It is the best way to end a long day. Set the table and enjoy this cozy night in with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to three days. To reheat, just use the microwave or a small saucepan. Add a splash of broth if the sauce gets too thick. This recipe is great for meal prep lunches the next day.
Tips for Best Results
- Don’t lift the lid while the dumplings are cooking.
- Use flaky layer biscuits for the very best texture.
- Shred the chicken while it is still very hot.
- Cut the biscuits into small, bite-sized pieces for even cooking.
- Add a pinch of fresh parsley at the end for color.
- For a holiday twist, add a dash of poultry seasoning.
Ways to Switch It Up
- Swap peas and carrots for frozen corn and green beans.
- Use chicken thighs for a richer, juicier flavor.
- Add a splash of heavy cream for extra richness.
- Mix in some celery for extra crunch and flavor.
Common Questions
Can I use frozen chicken?
It is best to thaw your chicken first for safety. This ensures the meat cooks evenly in the slow cooker. Thawed chicken also helps the sauce stay thick and creamy.
Will the biscuits be soggy?
The bottoms will be soft like traditional dumplings. The tops will stay light and fluffy. Make sure the slow cooker is on high for that last hour.
How do I know the dumplings are done?
The dumplings should look puffed and feel firm to the touch. You can poke one with a toothpick to check. It should come out clean without any raw dough.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Lidia
Easy Crockpot Chicken and Dumplings
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup low -sodium chicken broth
- 1 small yellow onion, finely diced
- 2 cups frozen peas and carrots
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 can (16.3 oz) refrigerated flaky layers biscuit dough
Instructions
- Place the chicken breasts in an even layer at the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, diced onion, thyme, and black pepper.
- Pour the soup mixture over the chicken breasts.
- Cover and cook on Low for 5 hours.
- Remove the chicken from the slow cooker and shred it into 1-inch pieces using two forks.
- Return the shredded chicken to the slow cooker and stir in the frozen peas and carrots.
- Cut each raw biscuit into 8 equal pieces and place the dough segments in a single layer on top of the chicken mixture.
- Cover and cook on High for an additional 60 minutes or until the biscuit dumplings are cooked through and no longer doughy in the center.
