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Creamy Crockpot Chicken and Dumplings

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A comforting one-pot meal of chicken stew with fluffy dumplings, perfect for chilly evenings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (or chicken thighs)
  • 1 cup yellow onion (diced)
  • 1 cup carrots (peeled and sliced)
  • 1 cup celery (sliced)
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup (do not dilute)
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp black pepper (freshly ground)
  • 1/2 tsp salt (or to taste)
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8-count can)
  • 1/2 cup heavy cream (or half-and-half)
  • 1/4 cup frozen peas (optional)
  • 2 tbsp fresh parsley (chopped, for garnish)

Instructions

  1. In your crockpot, combine the chicken, diced onion, sliced carrots, sliced celery, chicken broth, and cream of chicken soup.
  2. Sprinkle in the thyme, garlic powder, black pepper, and salt. Stir well to blend the flavors.
  3. Cover the crockpot and set it to low. Allow it to simmer for about 360-420 minutes, or until the chicken is fork-tender.
  4. Once the chicken is cooked, shred it directly in the pot using two forks.
  5. Stir in the heavy cream and optional frozen peas, if using.
  6. Break the buttermilk biscuits into quarters and drop them into the broth.
  7. Cover and cook for an additional 30 minutes on high heat until the dumplings are fluffy and cooked through.

Notes

For extra flavor, consider searing the chicken before adding it to the crockpot. If you prefer a thicker sauce, whisk a tablespoon of cornstarch with cold water and stir it into the crockpot about 30 minutes before the end of cooking.

Nutrition

Find it online: https://www.tastysavvy.com/creamy-crockpot-chicken-and-dumplings/