Looking for a comforting and hassle-free meal for your family? Try this CrockPot Chicken and Dumplings recipe. This easy crockpot dish combines tender chicken and soft dumplings in a creamy sauce, creating a hearty and satisfying meal that’s perfect for busy days.
Imagine walking into a house filled with tempting smells and finding dinner ready to serve. That’s the magic of slow cooker meals like this chicken and dumplings recipe. With just 5 minutes of prep time, you can enjoy juicy chicken and fluffy dumplings simmering in a rich, creamy broth all day long.
Why You’ll Love This CrockPot Chicken and Dumplings
– Effortless Cooking: Minimal prep and the slow cooker does the work for you.
– Hearty and Comforting: A warming dish perfect for chilly nights.
– Fuss-Free Ingredients: Simple pantry staples create a flavorful meal.
– Family-Friendly: Kids and adults alike will love this classic comfort food.
Ingredients
– 1 medium yellow onion: Adds flavor and depth to the dish.
– 1 10-ounce can cream of mushroom soup: Provides a creamy base for the sauce.
– 1 10-ounce can cheddar cheese soup: Adds richness and flavor.
– 2 teaspoons dried thyme: Aromatic herb that enhances the overall taste.
– 1/2 teaspoon garlic powder: Adds a savory note to the dish.
– 1/4 teaspoon black pepper: Adds a hint of spice.
– 3 pounds boneless skinless chicken thighs: Tender and juicy protein.
– 3 cups chicken broth: Provides a flavorful liquid base.
– 1 16-ounce bag frozen mixed vegetables: Convenient and adds color and nutrition.
– 1 tube 10-ounce refrigerated flaky biscuit rounds: Used to make the dumplings.
How to Make CrockPot Chicken and Dumplings
– Step 1: Prep the Ingredients: Dice the onion and cut the chicken thigh pieces.
– Step 2: Layer Ingredients: Add onion, chicken, soups, herbs, and broth to the slow cooker.
– Step 3: Cook: Set the slow cooker on HIGH for 4 hours, then add thawed vegetables.
– Step 4: Make Dumplings: Roll out biscuit dough, cut into pieces, and place on top. Cook for additional 45-60 minutes.
– Step 5: Serve: Shred the chicken, mix with dumplings and broth, and garnish with parsley.
Storage Options
To store leftovers, transfer the chicken and dumplings to an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a bit of chicken broth to retain moisture.
Variations and Substitutions
– Veggie Twist: Add extra vegetables like diced carrots or celery for a more nutritious version.
– Cheese Lover’s Delight: Experiment with different cheese soup flavors for a unique taste.
– Herbaceous Flavor: Infuse the dish with fresh herbs like parsley or thyme for added freshness.
– Vegetarian Option: Substitute chicken with tofu or chickpeas for a meat-free alternative.
What to Serve With CrockPot Chicken and Dumplings
Pair this comforting dish with a side salad, steamed green beans, buttered corn, or a slice of crusty bread. For drinks, opt for a warm cup of herbal tea or a glass of apple cider.
Frequently Asked Questions
– Can I use chicken breasts instead of thighs?: Yes, boneless chicken breasts can be substituted for thighs, although thighs tend to be more flavorful.
– How long can I keep leftovers in the fridge?: Leftovers can be refrigerated for up to 3-4 days.
– Can I freeze chicken and dumplings?: You can freeze the dish without the dumplings for up to 3 months. Add fresh dumplings when reheating.
– Can I make this recipe in an Instant Pot?: Yes, you can adapt this recipe for an Instant Pot; adjust cooking times accordingly.
After preparing this comforting dish, expect a delicious blend of tender chicken, soft dumplings, and a creamy sauce that will warm your soul. The flavors meld together beautifully, offering a comforting and satisfying meal that will become a family favorite in no time.
CrockPot Chicken and Dumplings
Ingredients
- 1 medium Onion
- 1 can (10 ounces) Cream of Mushroom Soup
- 1 can (10 ounces) Cheddar Cheese Soup
- 2 teaspoons Dried Thyme
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 3 pounds Boneless Skinless Chicken Thighs
- 3 cups Chicken Broth
- 1 bag (16 ounces) Frozen Mixed Vegetables
- 1 tube (10 ounces) Refrigerated Flaky Biscuit Rounds
Instructions
- Dice the onion and cut the chicken thigh pieces.
- Add onion, chicken, soups, herbs, and broth to the slow cooker.
- Set the slow cooker on HIGH for 4 hours, then add thawed vegetables.
- Roll out biscuit dough, cut into pieces, and place on top. Cook for additional 45-60 minutes.
- Shred the chicken, mix with dumplings and broth, and garnish with parsley.