PREP TIME: 10 mins | TOTAL TIME: 4 hrs 10 mins | YIELDS: 4 Servings
Nothing is ever comforting than Chicken and Dumplings. And this crockpot version is so far my favourite! Packed with everything nice, a bowl of this lovely dish is enough to hug you through chilly nights.
This creamy, crazy delicious bowl of comforting Chicken and Dumplings is all you need tonight. Perfect for cold nights and after a stressful day. Coming home to this crockpot genius is like coming home to family.
INGREDIENTS
1 onion, chopped
1 1/4 pounds boneless skinless chicken breasts
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
2 (10.5 ounces) can cream of chicken soup
2 cups low-sodium chicken broth
4 sprigs of fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 cup frozen peas, thawed
3 cloves garlic, minced
1 (16.3 ounces) can refrigerated biscuits
How to make Crock-Pot Chicken and Dumplings
Step 1: In the bottom of a large slow cooker, scatter the onion, top with chicken, and season with oregano, salt, and pepper.
Step 2: Over the chicken, pour the soup, add the thyme and bay leaf.
Step 3: Cover the slow cooker with the lid and set it on high. Cook the chicken for 3 hours until the chicken is cooked through.
Step 4: Remove the thyme and bay leaf from the slow cooker. Using two forks, shred the chicken. Then, add in the celery, carrots, peas, and garlic. Stir.
Step 5: Into small bite-sized pieces, cut or tear the biscuits. Stir the pieces into the chicken mixture, spooning the liquid over the top.
Step 6: Cook for another 1 hour to 1 hour 30 minutes until the vegetables are tender and the biscuits are cooked through, stirring every 30 minutes.
Ingredients
- 1 onion, chopped
- 1 1/4 pounds boneless skinless chicken breasts
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 (10.5 ounces) can cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs of fresh thyme
- 1 bay leaf
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
- 1 (16.3 ounces) can refrigerated biscuits
Instructions
Step 1: In the bottom of a large slow cooker, scatter the onion, top with chicken, and season with oregano, salt, and pepper.
Step 2: Over the chicken, pour the soup, add the thyme and bay leaf.
Step 3: Cover the slow cooker with the lid and set it on high. Cook the chicken for 3 hours until the chicken is cooked through.
Step 4: Remove the thyme and bay leaf from the slow cooker. Using two forks, shred the chicken. Then, add in the celery, carrots, peas, and garlic. Stir.
Step 5: Into small bite-sized pieces, cut or tear the biscuits. Stir the pieces into the chicken mixture, spooning the liquid over the top.
Step 6: Cook for another 1 hour to 1 hour 30 minutes until the vegetables are tender and the biscuits are cooked through, stirring every 30 minutes.
