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Crockpot Chicken and Dumplings Recipe

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★★★★★

5 from 129 reviews

This Crockpot Chicken and Dumplings recipe is a convenient, hearty one-pot meal perfect for busy weeknights. It features tender chicken breasts simmered with fresh vegetables and seasoned with aromatic herbs. The dish is enriched by creamy potatoes and finished with fluffy biscuit dumplings cooked right in the crockpot, all without using canned soup. This wholesome comfort food offers a thick, flavorful sauce and a satisfying blend of textures that is sure to please the entire family.

Ingredients

Scale

Vegetables

  • 1/2 pound Yukon gold potatoes, diced
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup sliced carrots

Main Protein & Seasonings

  • 1 pound chicken breasts
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon nutmeg (optional)
  • 1/2 teaspoon pepper

Liquids & Sauce Base

  • 2 cups chicken broth
  • 1 cup half-and-half, room temperature
  • 1/4 cup all-purpose flour

Additions

  • 1 cup frozen green peas
  • 1 (16.3 oz) can refrigerated biscuit dough, each biscuit quartered

Instructions

  1. Prepare the Crockpot: Grease a 6-quart crockpot to prevent sticking and add all diced potatoes, onions, celery, and sliced carrots to the bottom of the crockpot.
  2. Add Chicken and Seasoning: Place the chicken breasts on top of the vegetables. Evenly sprinkle salt, garlic powder, rosemary, thyme, nutmeg (if using), and pepper over the chicken and vegetables for balanced flavor infusion.
  3. Pour Broth and Cook: Pour in 2 cups of chicken broth over the ingredients. Cover the crockpot with its lid and cook on HIGH for 4 hours or LOW for 8 hours until the chicken is fully cooked and vegetables are tender.
  4. Shred Chicken and Add Peas: Remove the lid carefully. Using two forks, shred the chicken directly inside the crockpot to mix well with the veggies. Stir in the frozen green peas to add color and sweetness.
  5. Make Thickening Sauce: In a small bowl, whisk together the half-and-half and all-purpose flour until smooth. Slowly stir this mixture into the crockpot contents to create a creamy and thick sauce base.
  6. Add Dumplings: Place the quartered biscuit dough evenly over the thickened filling to form a uniform layer of dumplings.
  7. Final Cooking: Cover the crockpot again and cook on HIGH for an additional 1 hour, or until the biscuits are fully cooked and golden to your liking. If your crockpot runs cooler or is older, the biscuits may require up to 30 extra minutes cooking time.
  8. Serve: Once cooked through, serve hot as a comforting main dish and enjoy this hearty homemade crockpot chicken and dumplings meal.

Notes

  • Biscuits may need an extra 30 minutes of cook time if using an older or less powerful crockpot.
  • Shred the chicken in the crockpot to retain juices and avoid extra cleanup.
  • Make sure half-and-half is at room temperature before mixing with flour to avoid lumps.
  • This recipe does not include canned soup, making it a fresher, more homemade alternative.
  • Use refrigerated biscuit dough for best texture and convenience.
  • Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months and reheated by microwave or stovetop.

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Find it online: https://reemcook.com/crockpot-chicken-and-dumplings-recipe/