CrockPot Chicken and Dumplings: A Hearty, Effortless Meal

When you’re short on time but still crave the comforting warmth of homemade chicken and dumplings, this CrockPot recipe is your go-to solution. With minimal preparation and just a handful of ingredients, you can create a dish that’s as satisfying as it is easy to make. Tender, fall-apart chicken melds perfectly with soft, pillowy dumplings, all enveloped in a rich and creamy sauce—this is comfort food at its finest.

The Magic of Slow Cooking

Imagine coming home to the irresistible aroma of a meal that’s been slowly cooking to perfection all day. That’s the beauty of using a slow cooker. It transforms simple ingredients into a mouthwatering feast while you go about your day. This chicken and dumplings recipe is a perfect example of the magic a CrockPot can create.

In just five minutes, you can have everything prepped and ready to slow-cook to perfection. The result? Juicy chicken that falls apart at the touch and homemade dumplings that are tender and flavorful, all bathed in a luxurious, creamy broth. It’s a dish that tastes like you spent hours in the kitchen, but only you’ll know the secret.

Quick and Easy Homemade Dumplings

Don’t let the thought of homemade dumplings intimidate you. This recipe uses refrigerated biscuits as a shortcut, making it incredibly easy. Simply roll them flat, cut them into strips, and they’ll cook right in the slow cooker, soaking up all that delicious flavor.

With just five minutes of prep time, you can set it and forget it, leaving you with a cozy, crave-worthy meal that will soon become a family favorite.

Ingredients

• 1 medium yellow onion, finely diced
• 1 (10-ounce) can of cream of mushroom soup
• 1 (10-ounce) can of cheddar cheese soup
• 2 teaspoons dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 cups chicken broth
• 1 (16-ounce) bag of frozen mixed vegetables, thawed
• 1 (10-ounce) tube of refrigerated flaky biscuit rounds

Instructions

1. Spray a 6-quart slow cooker with nonstick spray. Add the diced onion and layer the chicken pieces evenly on top.
2. In a medium bowl, mix together the soups, thyme, garlic powder, and black pepper. Pour this mixture over the chicken.
3. Add the chicken broth, then cook on HIGH for 4 hours.
4. Stir in the thawed mixed vegetables.
5. On a lightly floured surface, gently roll out each biscuit into an oval shape about 1/4 inch thick. Cut each oval into six even pieces.
6. Arrange the biscuit pieces over the chicken and vegetables in the slow cooker.
7. Cover and cook for an additional 45-60 minutes, until the dumplings are cooked through.
8. Using a slotted spoon, transfer the chicken to a serving platter. Shred the chicken with two forks and return it to the slow cooker.
9. Gently stir the mixture to combine, allowing some of the dumplings to break up into the broth.
10. Serve the chicken and dumplings warm, garnished with chopped parsley if desired.

This simple yet indulgent dish is perfect for busy weeknights or whenever you need a dose of comfort. Enjoy the rich flavors and tender textures of this classic meal without the hassle!