Print

Cozy Crockpot Chicken and Dumplings: Easy Fall Dinner

crockpot chicken and dumplings - featured image
Print Recipe

This cozy Crockpot chicken and dumplings recipe is the ultimate comfort food for fall. With tender chicken, fluffy dumplings, and a creamy, herby broth, it’s a completely hands-off dinner that tastes like a warm hug in a bowl.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 (10.5-ounce) cans condensed cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 1.5 cups frozen mixed vegetables (peas, carrots, green beans, corn)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt (or to taste)
  • 1 bay leaf
  • 1 (16.3-ounce) can refrigerated biscuit dough (like Pillsbury Grands)
  • ½ teaspoon dried parsley (optional, for sprinkling on dumplings)

Instructions

  1. Prep your ingredients (10 minutes). Dice the onion and mince the garlic. Open the cans of cream of chicken soup. Measure out the chicken broth.
  2. Layer the base in the slow cooker. Place the chicken breasts in the bottom of the Crockpot. Sprinkle the diced onion and minced garlic over the top. Pour the frozen vegetables over everything.
  3. Add the liquids and seasonings. In a separate bowl, whisk together the two cans of cream of chicken soup and the 2 cups of chicken broth until smooth. Pour this mixture over the chicken and vegetables. Add the dried thyme, dried parsley, black pepper, salt, and the bay leaf. Give everything a gentle stir.
  4. Cook on low for 6-7 hours or high for 3-4 hours. The chicken is done when it shreds easily with a fork and registers 165°F internally.
  5. About 45 minutes before serving, remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and stir it in. Remove and discard the bay leaf.
  6. Open the can of refrigerated biscuit dough. Separate the biscuits. Using kitchen shears or a sharp knife, cut each biscuit into quarters.
  7. Drop the biscuit pieces gently into the hot broth, one at a time, distributing them evenly across the surface. Sprinkle the optional dried parsley over the top.
  8. Turn the slow cooker to high (if it wasn’t already) and put the lid on. Cook for 35-45 minutes without lifting the lid. After 35 minutes, check one dumpling in the center—it should be puffed up, cooked through, and fluffy on the inside. If still doughy, give it another 10 minutes.
  9. Turn off the slow cooker and let everything rest for 5-10 minutes. Ladle into bowls, making sure each serving gets a good mix of chicken, vegetables, broth, and dumplings.

Notes

Don’t lift the lid during the dumpling cooking time—every time you lift it, you release steam needed to cook the dumplings. If your broth seems thin after shredding the chicken, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in before adding dumplings. For best results, cook on low for 6-7 hours. Dumplings are best added fresh; leftovers will have softer dumplings as they absorb liquid.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy fall dinner, comfort food, chicken dumplings, creamy chicken stew

Find it online: https://bakebelle.com/cozy-crockpot-chicken-and-dumplings-easy-fall-dinner/