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crock pot chicken dumplings

Crock Pot Chicken and Dumplings Recipe

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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (16.3 oz) refrigerated buttermilk biscuit dough (8 count)
  • 1/2 cup heavy cream (optional)

Method
 

  1. Place the chicken thighs, onion, carrots, celery, and garlic in a 6-quart slow cooker. Season with salt, pepper, and thyme.
  2. In a bowl, whisk the chicken broth, cream of chicken soup, and flour until smooth. Pour over the chicken and vegetables.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender.
  4. Remove the chicken to a cutting board, shred with two forks, and stir back into the slow cooker. Stir in the heavy cream if using.
  5. Cut each biscuit into quarters. Drop the pieces evenly over the stew. Cover and cook on high for 30 to 45 minutes, until dumplings are puffed and cooked through.
  6. Ladle the chicken and dumplings into bowls and serve hot.

Notes

If the stew seems too thick after adding the dumplings, stir in a splash of warm broth. Serve right away; the dumplings will soak up liquid and thicken the stew as they sit. Leftovers can be thinned with broth when reheating.