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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

Creamy, savory chicken and dumplings made in the Crockpot with tender chicken and fluffy biscuit dumplings.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can cream of chicken soup 10.5 ounces
  • 1 cup carrots sliced
  • 1 cup celery diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can refrigerated biscuit dough 16 ounces, each biscuit cut into 6 pieces

Method
 

  1. Add the chicken, broth, soup, carrots, celery, onion, garlic and seasonings to a 6-quart slow cooker.
  2. Cover and cook on low 6 hours or on high 3 hours.
  3. Shred the chicken with two forks and stir it back into the broth.
  4. Drop in the biscuit pieces and stir gently. Cover and cook on high 30 to 40 minutes until the dumplings are cooked through.
  5. Stir gently, taste and serve warm.

Notes

The dumplings are done when they are puffed up and no longer doughy in the center.