Crockpot Chicken and Dumplings
A comforting dish featuring savory chicken and fluffy dumplings, perfect for busy families and chilly nights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups chicken broth Using low-sodium broth is recommended.
- 1 can cream of chicken soup Can be substituted with cream of mushroom soup.
- 1 cup diced celery
- 1 cup diced carrots
- 1 piece onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can refrigerated biscuit dough Can be substituted with dumpling mix.
Instructions
Preparation
- Lay the chicken breasts flat at the bottom of the slow cooker.
- Pour in 2 cups of chicken broth followed by the can of cream of chicken soup.
- Toss in the diced celery, carrots, and onion.
- Sprinkle the garlic powder, salt, and pepper over the mixture, and stir gently to combine.
Cooking
- Set your slow cooker to low for 6-7 hours.
- After the cooking time, remove the chicken and shred it with a fork. Return it to the slow cooker.
- Cut the refrigerated biscuit dough into quarters.
- Drop the dough pieces into the slow cooker, ensuring they are submerged in the broth.
- Cook on high for an additional 30 minutes, allowing the dumplings to rise and become fluffy.
Serving
- Ladle into bowls and enjoy.
Notes
For best results, avoid overcrowding the slow cooker and keep an eye on the timing to prevent dense dumplings. Consider using frozen veggies to save prep time and enhance flavor with fresh herbs.