Comforting Crockpot Chicken and Dumplings
A slow-cooked classic that brings together tender chicken, soft vegetables, and fluffy dumplings in a creamy, savory broth perfect for cold days or cozy nights.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or breasts
- 2 cups sliced carrots
- 1 cup chopped celery
- 1 small onion diced
- 2 garlic cloves minced
- 4 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh
- 1 tube refrigerated biscuit dough cut into small pieces
- extra parsley or black pepper for garnish (optional)
Instructions
- Layer the base ingredients: In a large crockpot, place the chicken thighs or breasts, carrots, celery, onion, and garlic.
- Pour in broth and seasoning: Add chicken broth, cream of chicken soup, butter, salt, pepper, and parsley. Stir gently to combine.
- Cook low and slow: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and vegetables are tender.
- Shred the chicken: Remove the chicken from the pot, shred with two forks, and return to the crockpot.
- Add milk and stir: Pour in the milk and stir well. Taste the broth and adjust seasoning if needed.
- Top with dumplings: Place biscuit dough pieces evenly on top of the soup. Cover and cook on high for another 1 to 1 ½ hours, until dumplings are cooked through and fluffy.
- Garnish and serve: Spoon the soup into bowls and top with fresh parsley or extra black pepper if desired.