Description
Indulge in the comfort of a hearty and flavorful slow-cooked meal with this CrockPot Chicken and Dumplings recipe. Tender chicken, vegetables, and fluffy dumplings simmered to perfection in a creamy broth.
Ingredients
Scale
Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Additional Ingredients:
- 1 cup frozen peas
- 1 cup heavy cream or half-and-half
- 1 can (16 oz) refrigerated biscuit dough or homemade biscuit dough
Instructions
- Prepare the Chicken and Vegetables: Place chicken, onion, carrots, celery, garlic, broth, thyme, parsley, salt, and pepper in the CrockPot and cook on low for 6 hours or high for 3–4 hours until chicken is tender.
- Shred the Chicken: Remove chicken, shred it, and return it to the slow cooker.
- Add Peas and Cream: Stir in peas and heavy cream.
- Add Dumplings: Cut biscuit dough into pieces, drop into the CrockPot, and cook on high for 30–40 minutes until dumplings are fluffy.
- Final Touch: Stir gently before serving.
Notes
- For a thicker broth, mix 1 tbsp cornstarch with 2 tbsp water and stir into the slow cooker before adding dumplings.
- Substitute heavy cream with whole milk for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
