Crockpot Chicken and Dumplings
Thighs cook in a creamy broth with carrots and celery, then biscuit dumplings steam on top for the last hour.
Crockpot Chicken and Dumplings
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hours30
minutesThighs cook in a creamy broth with carrots and celery, then biscuit dumplings steam on top for the last hour.
Ingredients
1½ lb boneless skinless chicken thighs
1 onion, 2 carrots, 2 celery ribs, diced
1 can (10.5 oz) condensed cream of chicken soup
3 cups chicken broth
1 tsp dried thyme, salt and pepper
1 can (16 oz) refrigerated biscuits, each cut into 4 pieces
½ cup frozen peas
2 cloves garlic, minced
1 bay leaf
2 tbsp chopped fresh parsley
Directions
- Pat the thighs dry and season with salt and pepper.
- Tuck in the garlic and bay leaf.
- Put the vegetables on the bottom of the insert and the thighs on top.
- Whisk the soup, broth, and thyme and pour over.
- Cook 4 hours on LOW.
- Shred the chicken in the pot and switch to HIGH.
- Drop the biscuit pieces over the surface, add the peas, cover, and cook 1 hour until the dumplings are cooked through.
- Remove the bay leaf and top with parsley before serving.
Notes
- Do not lift the lid while the dumplings cook. The steam is what cooks their tops.
Why you leave the lid alone
Dumplings cook in steam. Lift the lid and the steam escapes, leaving the tops doughy. Drop the biscuit pieces onto the surface, cover, and let the pot work for the full hour.
Swaps for Crockpot Chicken and Dumplings
Homemade drop biscuits can replace the refrigerated dough. Cream of celery soup works in place of the chicken version. Green beans can stand in for the peas. Do not use flaky layered biscuits, since they fall apart in the broth.
Check one dumpling in the center before serving. It should be fluffy and cooked through, with no raw dough in the middle.
Storing leftovers
Dumplings soften and soak up broth overnight. Keep leftovers 3 days in the fridge and add a splash of broth to reheat. Freezing is not ideal, because the dumplings turn mushy.
The mistake is crowding the dumplings so they fuse into one mass. Leave a little space between pieces.
Warm biscuits straight from the pot are the point, so serve in wide bowls right away.
Crockpot Chicken and Dumplings at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 10, led by boneless skinless chicken thighs, onion, (10.5 oz) condensed cream of chicken soup, chicken broth
Tips for Crockpot Chicken and Dumplings
Do not lift the lid while the dumplings cook. The steam is what cooks their tops.
Crockpot Chicken and Dumplings FAQ
How long does Crockpot Chicken and Dumplings take?
Crockpot Chicken and Dumplings takes 5 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Chicken and Dumplings serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken and Dumplings?
10 ingredients, led by boneless skinless chicken thighs, onion, (10.5 oz) condensed cream of chicken soup, chicken broth. Amounts are in the recipe card above.
