Best Ever Crock Pot Chicken and Dumplings

Best Ever Crock Pot Chicken and Dumplings

Comfort food at its finest—tender chicken, creamy broth, and fluffy dumplings, all made easy in the slow cooker.

Ingredients

For the Chicken Base

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 4 cups chicken broth
• 1 (10.5 oz) can cream of chicken soup
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• ½ teaspoon poultry seasoning (optional)
• 2 tablespoons butter

For the Dumplings

• 1 (16 oz) can refrigerated biscuit dough
  (like Pillsbury; cut into small bite-sized pieces)

Optional Add-Ins

• ½ cup frozen peas (add at the end)
• ¼ cup heavy cream (for extra creaminess)
• Fresh parsley for garnish

Instructions

1. Layer the Ingredients
   Place the chicken breasts in the bottom of the crock pot.
   Add onion, garlic, carrots, and celery on top.
2. Make the Sauce
   In a bowl, whisk together chicken broth, cream of chicken soup, salt, pepper, and seasonings.
   Pour over the chicken and vegetables. Add butter on top.
3. Slow Cook
   • Cook on LOW for 6–7 hours or
   • HIGH for 3–4 hours,
     until the chicken is very tender.
4. Shred the Chicken
   Remove the chicken, shred it with two forks, then return it to the crock pot.
5. Add Dumplings
   Stir in the biscuit pieces. Make sure they’re mostly submerged in the liquid.
6. Final Cook
   Cover and cook on HIGH for 45–60 minutes, stirring once halfway, until dumplings are cooked through and fluffy.
7. Finish & Serve
   Stir in peas or cream if using. Taste and adjust seasoning.
   Garnish with parsley and serve hot

Tips for Perfection

• Cut biscuits small so they cook evenly
• Don’t lift the lid too often while dumplings cook
• For thicker stew, leave the lid off the last 10–15 minutes