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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings: Cozy Comfort in Every Bite

Enjoy the comforting warmth of Crockpot Chicken and Dumplings, a gluten-free dish that's easy to prepare and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 lbs Boneless Skinless Chicken Breasts If frozen, extend cooking time by an hour
  • 4 cups Chicken Broth Opt for gluten-free if needed
  • 1 cup Diced Onion Shallots can be substituted
  • 2 cups Sliced Carrots Corn or green beans can be swapped
  • 1 cup Sliced Celery Can be omitted
  • 3 cloves Minced Garlic Fresh garlic preferred
For Seasoning
  • 1 tsp Dried Thyme Fresh thyme enhances flavor
  • 1 tsp Dried Parsley Optional if unavailable
  • to taste Salt
  • to taste Black Pepper
For Creaminess and Texture
  • 1 cup Frozen Peas Can substitute with green beans
  • 1 can Cream of Chicken Soup Cream of mushroom or homemade version works
  • 1 cup Milk Plant-based milk for dairy-free option
For the Dumplings
  • 1 tube Refrigerated Biscuit Dough Ensure gluten-free if necessary

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions
  1. Prepare the Chicken Base by placing the boneless skinless chicken breasts in the bottom of the crockpot, ensuring they are lying flat and not overlapping.
  2. Add Broth and Vegetables by pouring the chicken broth over the chicken, then adding the diced onion, sliced carrots, sliced celery, and minced garlic.
  3. Season the Mixture by sprinkling dried thyme, dried parsley, salt, and black pepper evenly, then gently stir everything together.
  4. Cover and Cook by setting the crockpot to cook on low for 6-7 hours or on high for 3-4 hours.
  5. Shred the Chicken by carefully removing the chicken from the crockpot and shredding it into bite-sized pieces before returning it to the pot.
  6. Stir in Creamy Ingredients by mixing in frozen peas, cream of chicken soup, and milk, then allowing it to heat for an additional 5-10 minutes.
  7. Prepare the Dumplings by cutting the refrigerated biscuit dough into quarters and placing them on top of the chicken mixture in the crockpot.
  8. Cook the Dumplings by covering the crockpot again and cooking on high for an additional 30-40 minutes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with added chicken broth for moisture.

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