Ingredients
Equipment
Method
Step 1: Prepare the Ingredients
- Wash and prepare the vegetables. Peel and dice the carrots, slice the celery, finely chop the onion, and mince the garlic.
- Cut the refrigerated biscuit dough into small, bite-sized pieces and set aside until later.
Step 2: Add the Chicken
- Place the chicken breasts or chicken thighs in the bottom of the Crock Pot.
- Season the chicken with garlic powder, onion powder, a small amount of salt, and black pepper.
Step 3: Add the Vegetables
- Add the carrots, celery, onion, and minced garlic around and over the chicken.
- These vegetables will slowly cook with the chicken and help create a flavorful, comforting base for the dish.
Step 4: Prepare the Creamy Cooking Mixture
- In a mixing bowl, combine the chicken broth, cream of chicken soup, butter, milk or cream, dried thyme, and dried parsley.
- Whisk until the ingredients are well combined.
- Pour the mixture evenly over the chicken and vegetables.
Step 5: Slow Cook
- Cover the Crock Pot with the lid.
- Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.
- Cooking times may vary depending on your slow cooker.
Step 6: Shred the Chicken
- Carefully remove the cooked chicken from the slow cooker.
- Place it on a plate or cutting board and shred it using two forks.
- Return the shredded chicken to the Crock Pot and gently stir it into the creamy vegetable mixture.
- Taste the broth and adjust the salt, pepper, or seasonings if necessary.
Step 7: Add the Dumplings
- Add the pieces of refrigerated biscuit dough evenly across the surface of the chicken mixture.
- Avoid stirring aggressively after adding the dough, as this can cause the dumplings to break apart.
- Cover the Crock Pot again and cook on HIGH for approximately 1 to 2 hours, or until the dumplings are fluffy and cooked through.
Step 8: Check the Dumplings
- Test one dumpling by cutting it open.
- The center should be fully cooked and should not appear raw or doughy.
- Once the dumplings are cooked, gently stir the dish if needed.
Step 9: Serve
- Spoon the Crock Pot Chicken and Dumplings into bowls.
- Garnish with freshly chopped parsley and additional black pepper, if desired.
- Serve warm and enjoy this rich, creamy, comforting homemade meal.
Notes
Chicken thighs can be used instead of chicken breasts for a richer flavor and extra-tender meat.
Use low-sodium chicken broth to better control the salt level of the finished dish.
Avoid adding the dumplings too early, as they may become overly soft during extended cooking.
Try not to open the Crock Pot lid frequently while the dumplings are cooking, as releasing heat can increase the cooking time.
If the mixture becomes too thick, stir in a small amount of warm chicken broth or milk before serving.
For additional vegetables, add frozen peas, corn, or green beans toward the end of the cooking process.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
For the best texture, freezing the chicken mixture without the dumplings is recommended. Prepare fresh dumplings when reheating the meal later.
Use low-sodium chicken broth to better control the salt level of the finished dish.
Avoid adding the dumplings too early, as they may become overly soft during extended cooking.
Try not to open the Crock Pot lid frequently while the dumplings are cooking, as releasing heat can increase the cooking time.
If the mixture becomes too thick, stir in a small amount of warm chicken broth or milk before serving.
For additional vegetables, add frozen peas, corn, or green beans toward the end of the cooking process.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
For the best texture, freezing the chicken mixture without the dumplings is recommended. Prepare fresh dumplings when reheating the meal later.