Lyndsey This is an easy and delicious, kid friendly, crockpot chicken and dumplings recipe.
This easy crockpot chicken and dumplings recipe is perfect for a lazy cooking day, or cooler weather. This recipe is fully cooked in your slow cooker, making it a one pot recipe. Use a slow cooker liner for super easy clean up after dinner.
My kids love this recipe, my daughter especially. It’s packed with flavor for adults, but the ingredients are simple enough that many kids will love it. Also, we are currently coming into the fall season, and you can’t start it out better with some great comfort food. It’s been rather rainy and cold here on my side of Michigan, so this was the perfect meal.
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Ingredients
- Chicken thighs
- Parsley (dried)
- Italian seasoning
- Garlic powder
- Chicken broth
- Bay leaves
- Cream of chicken soup
- Frozen mixed vegetables
- Salt & Pepper
- Pillsbury homestyle biscuits (butter tasting)
About the Easy Crockpot Chicken and Dumplings Recipe
Chicken thighs – chicken thighs work perfect for this recipe. You want boneless, skinless chicken thighs. The chicken thighs provide a richness and flavor to the chicken and dumplings dish that chicken breasts don’t provide. With that being said, you can absolutely switch up to chicken breasts if you don’t like chicken thighs.
Chicken broth – you can use your preferred chicken broth for this recipe. I highly recommend “Better Than Bouillon” brand. If you haven’t tried it, I don’t think you would be disappointed. This is just my recommendation.
Biscuits – I highly recommend the Pillsbury Homestyle Butter Tastin’ biscuits. You don’t have to use this specific brand or type, it’s just my recommendation for the recipe. You can use your preferred biscuits. I would, also, recommend not using a “flaky layers” type biscuit as they will not form into dumplings quite as well (these are even cooked in the slow cooker).
Check out the recipe below. Please let me know if you have any questions or suggestions in the comments below!
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Easy Crockpot Chicken and Dumplings Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 5-6 Chicken Thighs boneless, skinless
- Salt & Pepper to taste
- 3 Bay Leaves
- 1 tsp Dried Parsley
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1 3/4 cups Chicken Broth
- 10.5 oz Cream of Chicken Soup
- 10 oz Frozen Mixed Vegetables
- 16.3 oz Refrigerator Biscuits
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Season with salt and pepper to taste. Sprinkle bay leaves, parsley, garlic powder and Italian seasoning over top.
- Pour chicken broth and cream of chicken soup over top of the chicken thighs. Gently mix together the chicken broth and cream of chicken soup.
- Cook in the slow cooker on high for 3 hours (up to 4 if needed). The chicken should be easy to shred.
- Shred the chicken either in the slow cooker, or outside and returning it to the slow cooker once shredded. (Pro tip: use a hand mixer to shred the chicken)
- Dump the frozen mixed vegetables into the crock pot and stir together to combine all ingredients.
- Cut the individual biscuits into quarters and roll them into balls. Place these biscuits on top of the mixture in the crock pot. You can slightly push them into the mixture, but you don't want them submerged.
- Cook these in the slow cooker on high for 2 hours (possibly a little less). Keep an eye on the biscuits through the lid. You will want them to start to golden, especially near the edges of the slow cooker.
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Oh wow! This looks and sounds so good. Proper comfort food. Yum, yum. x
Thank you so much!
Great slow cooker version of this classic! Thanks for sharing on SSPS, hope to see you again next week.
Thank you for stopping by and checking it out!
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