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Warm Crockpot Chicken and Dumplings

Warm Crockpot Chicken and Dumplings for Cozy Weeknight Bliss

Experience the comforting flavors of Warm Crockpot Chicken and Dumplings, a cozy weeknight dinner that warms your soul.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 500 kcal

Equipment

  • - Slow Cooker

Ingredients
  

For the Chicken Base

  • 2 pounds Chicken Thighs boneless, skinless preferred
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 leaf Bay Leaf remove before serving

For the Aromatics

  • 1 tablespoon Parsley fresh herbs
  • 1 teaspoon Rosemary fresh herbs
  • 1 teaspoon Thyme fresh herbs
  • 1 teaspoon Garlic Powder or fresh garlic for bolder taste

For the Broth

  • 6 cups Chicken Broth hearty soup base
  • 2 cups Carrot diced
  • 2 cups Celery diced
  • 1 cup Onion diced

For the Creaminess

  • 1 can Cream of Chicken Soup can substitute with cream of mushroom

For the Dumplings

  • 1 package Biscuit Dough refrigerated varieties recommended

For the Finishing Touch

  • 1 cup Frozen Peas or other frozen veggies
  • 1 tablespoon Fresh Parsley garnish

Instructions
 

How to Make

  • Season the chicken thighs with salt and pepper.
  • In the crockpot, mix together the chicken broth, cream of chicken soup, bay leaf, and herbs. Stir well.
  • Nestle the chicken thighs into the broth mixture and add diced carrots, celery, and onion. Cover and set to high for 3-4 hours.
  • Cut the biscuit dough into quarters and roll into marble-sized balls.
  • Remove the chicken, shred it, and return it to the pot along with peas. Discard the bay leaf.
  • Drop the biscuit balls into the broth. Cover and cook on high for an additional 1-2 hours.
  • Let the dish sit for 5 minutes, then ladle into bowls and garnish with fresh parsley.

Notes

Serve with a side of cornbread for a heartwarming meal.
Keyword comfort food, easy dinners, family-friendly, slow cooker recipe, Warm Crockpot Chicken and Dumplings, weeknight meals