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Easy Crockpot Chicken and Dumplings: Best Family Dinner

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This easy crockpot chicken and dumplings recipe is the ultimate comfort food for busy families. With just 15 minutes of prep, the slow cooker does the work, delivering tender chicken, fluffy dumplings, and a rich, savory broth that tastes like a hug in a bowl.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)
  • 1 can (16.3 ounces) refrigerated buttermilk biscuits (like Pillsbury Grands)
  • ¼ cup all-purpose flour (for dusting biscuits)
  • 2 tablespoons unsalted butter, melted (optional, for brushing)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Brown the chicken (optional but recommended): Heat a tablespoon of oil in a large skillet over medium-high heat. Season the chicken thighs with a pinch of salt and pepper. Sear them for 3-4 minutes per side, until golden brown. Transfer the chicken to the slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until they start to soften. Add the garlic and cook for another 30 seconds until fragrant. Scrape everything into the slow cooker on top of the chicken.
  3. Add the liquids: Pour in the chicken broth and cream of chicken soup. Stir to combine. Add the dried thyme, parsley, pepper, and salt. Give it a good stir.
  4. Cook on low: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be fork-tender and easy to shred. About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
  5. Prepare the dumplings: Open the can of biscuits. Cut each biscuit into quarters. In a small bowl, toss the biscuit pieces with the flour to coat them lightly.
  6. Add the dumplings: Gently drop the floured biscuit pieces into the hot broth. Make sure they’re submerged as much as possible. Don’t stir too much after adding them. Cover the slow cooker and cook on high for 30-40 minutes, until the dumplings are cooked through and puffy.
  7. Finish and serve: Taste the broth and adjust seasoning if needed. If you want a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, then cook for another 10 minutes. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For best results, brown the chicken first for deeper flavor. Flour the dumpling pieces to prevent sticking and help thicken the broth. Add dumplings in the last 30-40 minutes of cooking to avoid overcooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken and dumplings, easy chicken and dumplings, slow cooker chicken and dumplings, family dinner, comfort food

Find it online: https://ovenmila.com/easy-crockpot-chicken-and-dumplings-best-family-dinner/