Easy Crockpot Chicken and Dumplings Recipe
This is an easy and delicious, kid friendly, 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.