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How To Make Crockpot Chicken and Dumplings

Crockpot chicken and dumplings is a dish that has been popular in home kitchens for generations, and for good reason. It feels like a warm hug, with thick, creamy broth, tender shredded chicken, and soft dumplings that absorb every bit of flavor. This crockpot version takes everything you love about the classic and makes it very easy to prepare.
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Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 1/4 Lbs Chicken Breast or thighs ( Boneless and skinless )
  • 2 Cans Cream of chicken soup
  • 2 Cans Chicken broth
  • 1 Cup Frozen peas
  • 0.5 Cup Grated parmesan
  • 1 Tube Pillsbury biscuit dough
  • 2 Stalks celery
  • 2 Chopped carrots
  • 1 Medium onion
  • 1 tsp oregano
  • Salt and pepper to taste
  • 4 sprigs thyme
  • 1 bay leaf
  • 3 cloves garlic
  • 2 tbsp parsley to garnish

Equipment

  • Slow Cooker

Method
 

  1. Add diced onions onto the slow cooker
  2. Place your chicken thighs on top of the onions in the the crockpot in a single layer.
  3. Season with salt, pepper, and oregano
  4. Pour in 2 cans of cream of chicken soup
  5. Add in 2 cans of chicken stock
  6. Add your thyme and bay leaf.
  7. Cover with the lid and let it cook for 6 to 7 hours on high or 3 to 4 hours
  8. Once the time is up, discard the thyme and bay leaf.
  9. Remove the chicken thighs and place them on a large plate.
  10.  Shred the chicken using two forks
  11. Return the shredded chicken to the crockpot and stir it into the broth
  12. Add the chopped celery, peas, and carrots
  13. Next, add the minced garlic.
  14. Stir to combine, ensuring everything is well mixed.
  15. Open the biscuit can and cut each one into quarters.
  16. Place the biscuit dough pieces across the surface of the broth in a single layer
  17. Put the lid back on and cook on high for 1 hour
  18. Once the dumplings are cooked through, taste the broth and adjust the seasoning. 
  19. Let it rest for 5 minutes before serving
  20. Serve and enjoy!!