Crockpot Chicken and Dumpling
Ingredients
For the Chicken Base
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 ½ lbs (about 3–4 pieces) boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp paprika
- Salt & black pepper, to taste
- 2 tbsp butter
For the Dumplings
- 1 can refrigerated biscuits OR
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
Instructions
1. Build the Flavor Base
Place the diced onions, sliced carrots, sliced celery, and minced garlic into the bottom of your crockpot.
Add the butter on top. These aromatics soften slowly and infuse the broth with deep flavor.
2. Add the Chicken
Place the chicken breasts or thighs directly on top of the vegetables.
Season generously with salt, pepper, thyme, parsley, and paprika.
3. Pour in the Liquids
Add the chicken broth and cream of chicken soup.
Stir gently around the sides (do not fully mix into the chicken — it will blend as it cooks).
4. Slow Cook
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken becomes very tender and easily shreddable.
5. Shred the Chicken
Remove the chicken, shred it using two forks, then return it to the crockpot and mix well.
6. Add the Dumplings
Option A: Biscuit Dumplings (Easiest)
Cut the refrigerator biscuits into small 1-inch pieces.
Drop them directly into the crockpot and gently push them into the broth.
Cook on HIGH for 1 more hour, stirring once halfway through.
Option B: Homemade Dumplings
Mix flour, baking powder, salt, and milk until a soft dough forms.
Drop spoonfuls of the dough into the bubbling broth.
Cover and cook on HIGH for 1 hour.
7. Final Touch
Stir everything gently.
Taste and adjust salt and pepper.
Let it sit for 5–10 minutes so the broth thickens beautifully.
Serve With:
- Fresh parsley
- Warm crusty bread
- A side salad