How long does it take to cook Crockpot Chicken and Dumplings?

This recipe typically takes about 5 hours in the slow cooker on high. The chicken cooks for 3 hours initially, then the vegetables and dumplings are added for another 2 hours, ensuring everything is tender and fully cooked.

Can I use homemade dumplings instead of refrigerated biscuits?

Absolutely! While refrigerated biscuits offer a convenient shortcut, you can certainly use your favorite homemade dumpling dough. Simply drop spoonfuls of dough into the slow cooker during the last hour or two of cooking, ensuring they cook through.

What if my chicken and dumplings are too thin or too thick?

If the sauce is too thin, you can remove a cup of liquid, whisk in a tablespoon of cornstarch, then return it to the slow cooker to thicken. If it's too thick, simply stir in a bit more chicken broth until it reaches your desired consistency.

Can I freeze leftover Crockpot Chicken and Dumplings?

Yes, this dish freezes quite well! Allow the leftovers to cool completely, then transfer them to an airtight freezer-safe container. It can be stored in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore consistency.

Easy Crockpot Chicken and Dumplings: The Ultimate Comfort Food Recipe

Description

An effortlessly comforting slow cooker recipe featuring tender chicken, savory vegetables, and fluffy, homemade-style dumplings simmered in a rich, creamy broth.

Ingredients

Scale

1 large onion, chopped
2 lbs boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
2 (10.5 oz) cans cream of chicken soup
4 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 celery stalks, chopped
2 carrots, chopped
1 cup frozen peas
2 cloves garlic, minced
1 (16.3 oz) can refrigerated biscuits (e.g., Pillsbury Grands)

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Instructions

Step 1: Start by scattering the chopped onion at the bottom of your slow cooker. Place the boneless chicken breasts on top of the onions. Season generously with salt, pepper, and oregano for added flavor.
Step 2: Pour the cream of chicken soup and chicken broth over the chicken breasts. Add fresh thyme and a bay leaf for that aromatic, herbal flavor. Cover the slow cooker and set it to cook on high for about 3 hours, until the chicken is fully cooked.
Step 3: Once the chicken is cooked, discard the thyme and bay leaf. Use two forks to shred the chicken right in the slow cooker, stirring it into the flavorful liquid.
Step 4: Stir in the chopped celery, carrots, peas, and minced garlic. These vegetables will absorb the savory flavors and enhance the texture of the dish.
Step 5: Tear the refrigerated biscuits into small bite-sized pieces and stir them into the chicken mixture. Spoon the liquid over the biscuits to make sure they cook evenly. Cover and cook on high for another 2 hours, stirring every 30 minutes to ensure the biscuits are fully cooked and tender.

Notes

For extra flavor, consider browning the chicken breasts briefly before adding them to the slow cooker, though it's not strictly necessary. Don't forget to stir the dumplings occasionally to prevent sticking and ensure even cooking.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380 kcal
Sugar: 5g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Classic Crockpot Chicken and Dumplings

Description

Ingredients

Instructions

Notes

Nutrition

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