Crockpot Chicken and Dumplings
A comforting and flavorful dish made with tender chicken, creamy soup, and fluffy dumplings in a slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 2 cans cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup chicken broth Vegetable broth can be used for a lighter option.
- 1 cup frozen mixed vegetables Fresh vegetables can replace frozen.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste salt Adjust based on preference.
- to taste pepper Adjust based on preference.
- 1 package refrigerated biscuit dough Gluten-free options available.
Instructions
Preparation
- Gather all your ingredients and slow cooker.
- In the slow cooker, combine the shredded chicken with the cream of chicken soup.
- Add the chicken broth and mix well to avoid lumps.
- Toss in the frozen mixed vegetables without thawing.
- Sprinkle in the onion powder, garlic powder, salt, and pepper. Stir to combine.
- Cover the slow cooker and set it to low for 4-6 hours.
Cooking
- About 30 minutes before serving, cut the biscuit dough into quarters.
- Placed quartered biscuit dough on top of the chicken mixture and cover.
- Let cook for an additional 30 minutes or until dumplings are fluffy and cooked through.
- Serve hot in bowls.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze for 2-3 months. When reheating, add a splash of broth if needed.