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Crockpot Chicken and Dumplings

A comforting Southern classic that combines flavorful chicken, creamy soup, and fluffy dumplings in a slow cooker.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts You can substitute with thighs or rotisserie chicken.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) chicken broth
  • 1 cup frozen mixed vegetables Feel free to swap in your family's favorites.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 can (16 oz) refrigerated biscuit dough Can experiment with flavored biscuit doughs.

Method
 

Preparation
  1. Place the chicken breasts in the bottom of your crockpot.
  2. Pour the cream of chicken soup and chicken broth over the chicken.
  3. Add the frozen mixed vegetables, onion powder, garlic powder, and thyme. Give it a gentle stir to combine everything.
  4. Cook on low for about 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and easily shredded.
  5. About 30 minutes before serving, tear the refrigerated biscuit dough into quarters and place them on top of the mixture. Cover and let them cook until they're fluffy and cooked through.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Frozen portions can be kept for up to 2 months. For extra flavor, add a splash of lemon juice or Worcestershire sauce to the broth. Keep the lid on the crockpot to retain moisture.