Crock Pot Chicken and Dumplings
A creamy, hands-off casserole blending tender chicken, mixed veggies, and biscuit dumplings, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use for easy shredding.
- 2 cups chicken broth Use low-sodium if desired.
- 1 can (10.5 oz) cream of chicken soup Can be swapped for a homemade roux for more hands-on time.
- 1 cup frozen peas and carrots Add mixed vegetables for texture.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can refrigerated biscuits (such as Pillsbury) - about 8 biscuits Cut into quarters before adding.
Instructions
Preparation
- Put the chicken breasts in the crock pot. Pour in the chicken broth and the can of cream of chicken soup.
- Add the frozen peas and carrots, garlic powder, onion powder, salt, and black pepper. Stir lightly so the soup blends with the broth.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender and easy to shred.
- About 30 minutes before serving, open the biscuit can and cut each biscuit into quarters. Shorter cooks can cut into halves to save time.
- Gently add the biscuit pieces to the crock pot and stir once so they sit evenly in the liquid.
- Cover and continue cooking until the biscuit pieces are puffed and cooked through — typically 20–35 minutes.
- If biscuits seem underdone, give them a few more minutes, checking every 5 minutes.
Serving
- Serve warm. Spoon chicken and dumplings into bowls and enjoy immediately.
Notes
Use low-sodium broth if you want to control salt. For thicker gravy, remove a cup of hot liquid, whisk with cornstarch, and cook more. Can be made dairy-free or vegetarian with appropriate substitutions.