Crockpot Chicken and Dumplings Recipe with Easy Biscuits
Warm up your evenings with this heartwarming Crockpot Chicken and Dumplings Recipe with Easy Biscuits. Perfect for busy nights or cozy family gatherings, this dish features tender chicken simmered in a creamy broth, topped with fluffy biscuits that soak up all the delicious flavors. The slow cooker does all the work, allowing you to focus on what truly matters—spending time with loved ones. With its rich taste and comforting texture, it’s bound to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 onion, chopped
- 1.25 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 cans (10.5 oz.) cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
- 1 can (16.3 oz.) refrigerated biscuits
Instructions
- Place the chopped onion at the bottom of the slow cooker, followed by the chicken breasts. Season with oregano, salt, and pepper.
- Pour in the cream of chicken soup and chicken broth over the seasoned chicken. Add thyme and bay leaf.
- Cover and cook on high for about 3 hours until the chicken is cooked through.
- Remove thyme and bay leaf; shred the chicken with two forks. Stir in celery, carrots, peas, and garlic.
- Cut biscuits into bite-sized pieces and fold them into the mixture gently. Ensure biscuits are covered with liquid.
- Cover again and cook on high for an additional 2 hours until veggies are tender and biscuits are golden brown.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg