Warm Crockpot Chicken and Dumplings for Cozy Family Nights
Warm Crockpot Chicken and Dumplings is the ultimate comfort food that brings warmth and satisfaction on chilly evenings.
Equipment
- crockpot
Ingredients
For the Chicken
- 2 pounds Chicken Thighs substitute with chicken breasts for a leaner option
For the Seasoning
- 1 teaspoon Salt adjust according to taste
- 1 teaspoon Black Pepper adjust according to taste
- 1 leaf Bay Leaf remove before serving
- 1 tablespoon Fresh Parsley or dried
- 1 teaspoon Rosemary or to taste
- 1 teaspoon Thyme or to taste
- 1 teaspoon Garlic Powder or 1 clove fresh minced garlic
For the Broth and Vegetables
- 4 cups Chicken Broth or vegetable broth for vegetarian
- 2 cups Carrots diced
- 2 stalks Celery diced
- 1 medium Onion diced
- 1 can Cream of Chicken Soup or cream of mushroom soup
- 1 cup Peas fresh or frozen
For the Dumplings
- 1 can Biscuit Dough like Pillsbury Grands!
- 1 tablespoon Fresh Parsley for garnish
Instructions
Steps to Prepare
- Season the chicken thighs with salt and black pepper.
- Combine chicken broth, cream of chicken soup, herbs, and garlic powder in the crockpot. Stir well to mix.
- Add the seasoned chicken thighs along with diced carrots, celery, and onion. Stir gently to coat everything, then cover and cook on high for 3 to 4 hours.
- Prepare the biscuit dough by cutting each biscuit into quarters and rolling them into marble-sized balls.
- Shred the chicken and return it to the pot after it's cooked. Add the peas, and remove the bay leaf.
- Carefully place the biscuit balls into the simmering broth. Cover and cook on high for 1 to 2 hours.
- Rest for 5 minutes before serving. Garnish each bowl with fresh parsley.
Notes
Serve with a side of crusty bread for soaking up the broth. Keep the lid closed during cooking for the best results.