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Easy Crockpot Chicken and Dumplings

Easy Crockpot Chicken and Dumplings

A warm and comforting slow-cooker meal with tender chicken, vegetables, rich broth and pillowy dumplings - perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lb boneless skinless chicken breasts about 3 to 4 pieces
  • 1 cup chopped onion
  • 2 cups chopped celery about 4 to 5 stalks
  • 2 cups chopped carrots
  • 3 cloves garlic, minced
  • 32 oz low-sodium chicken broth 4 cups
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 can refrigerated biscuit dough 10.5 oz

Equipment

  • 4 to 6-quart slow cooker
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker. Add chopped onion, celery, carrots, and minced garlic. Pour in the chicken broth and sprinkle with thyme, salt, and pepper. Stir gently to combine.
  2. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken reaches 165°F internal temperature and vegetables are tender.
  3. Remove the chicken from the cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker along with the frozen peas and corn. Stir to combine and let sit 2-3 minutes.
  4. Open the refrigerated biscuit dough and tear each biscuit into 4 quarters. Drop the pieces evenly into the simmering broth, pushing them about halfway below the surface.
  5. Cover and cook on HIGH for 30 minutes until the dumplings are doubled in size and cooked through. Test doneness with a toothpick - it should come out clean. Give everything a gentle stir to distribute the dumplings, chicken and vegetables evenly. Taste and adjust salt and pepper if needed. Serve hot.

Notes

Optional to brown chicken in skillet before adding to slow cooker. Use chicken thighs for juicier results. Don't over-stir after adding dumplings so they steam undisturbed and stay fluffy. Can use gluten-free baking mix for dumplings and thicken with cornstarch if needed. Store leftovers in an airtight container for up to 3 days. Freeze the stew base without dumplings and add fresh dumplings when reheating thawed stew. Total time is 4.5 hours on HIGH or 6.5 hours on LOW.