Crockpot Chicken and Dumplings
Crockpot chicken and dumplings are the perfect comfort food; with a chicken soup base and fluffy biscuit dumplings, you'll have just the right meal for a busy weeknight dinner.
Servings: 6
Calories: 592kcal
Ingredients
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup yellow onion diced
- 4 chicken breasts skinless and boneless (frozen or fresh)
- 22.6 ounces cream of chicken soup 1 family-size can or 2 regular cans
- 2 cups water
- 1 teaspoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup frozen peas
- 1 can Grands refrigerated biscuits homestyle/buttermilk (8-count can)
Instructions
- Layer diced carrots, celery, and onions in the bottom of a 6-quart crockpot.
- Place frozen chicken breasts on top of the vegetable layer.
- Pour soup, water, bouillon, parsley, oregano, and pepper over the chicken and vegetables.
- Place the lid on the crockpot and cook for 4 hours on the high setting or 7 hours on low.
- After the cooking time has completed, remove the chicken from the crockpot and shred with two forks or cut into chunks. Return the meat to the crockpot.
- Add frozen peas and stir to distribute evenly.
- Remove the biscuits from their packaging. Flatten each biscuit, just a bit, with the palm of your hand or by rolling with a rolling pin. Cut each biscuit into six pieces and spread in a single layer over the top of the chicken mixture in the crockpot. If all of the biscuit pieces do not fit, discard the remaining pieces or use them for another purpose (I used 7 biscuits).
- Continue cooking on HIGH for an additional 1.5 hours. Do not open the crockpot lid as the steam and trapped heat are what cook the biscuits. The biscuits will be matte and puffy when done; if biscuits are still completely dough, cook them for a bit longer. Try to assess doneness by looking through the lid rather than opening the crockpot.
Video
Notes
- A pizza cutter is an excellent tool to cut the dumpling dough quickly and easily.
- Because slow cookers vary in heat and cooking times, you will want to keep an eye on the biscuits when they get close to the 45-50 minute mark.
- Try to assess doneness by looking through the lid rather than opening the crockpot. Slow cookers will lose their heat quickly, causing your biscuits not to cook through if the lid is removed too many times.
Nutrition
Calories: 592kcal | Carbohydrates: 54g | Protein: 41g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1688mg | Potassium: 999mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4073IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 5mg
