Easy Crock Pot Chicken and Dumplings

By Lori

6 Person

310 Minutes

178 Calories

he secret to making this recipe so easy is the use of refrigerated biscuit dough. Making dumplings from scratch isn’t overly difficult if you are so inclined, but it is intimidating for many people. Simply unrolling refrigerated biscuit dough is effortless and still provides equally great results! Alternatively, some people make dumplings with Bisquick, but refrigerated biscuit dough is easier.

Ingredients

1/3 cup Chopped parsley
Salt
1 1/2 cups Frozen peas and carrots
1 can Refrigerated buttermilk biscuit dough
1/4 tsp. Fresh ground pepper
1 Small branch fresh sage
2 sprigs Fresh thyme
1 tsp. Poultry seasoning
2 tbsp. Butter
1 Medium onion, chopped
1 1/4 pounds Boneless skinless chicken thighs
3 1/2 cups Low sodium chicken broth
1 can Condensed cream of celery soup
1 can Condensed cream of chicken soup

Method

01

Add soup, broth, chicken, and onion to crockpot. Place butter in the crock pot along with poultry seasoning, thyme, rosemary, sage, and ground pepper.
02

Cover and cook for 4 1/2 hours on high. Uncover and shred chicken.
03

Remove biscuit dough from can and flatten each round (~1/4" thick). Cut each flattened round into 8 pieces. (cut into quarters for larger dumplings)
04

Place dough in the crock pot along with peas and carrots. Push dough under liquid with a spoon and cook for 30 minutes longer, or until biscuits are cooked through.
05

Break up any cooked together pieces of dough, taste for salt and adjust as needed. Stir in fresh parsley and serve.

Related Tags

Chicken Recipes

Crockpot Chicken Recipes

Chicken and Dumplings

Crock Pot Recipes

Easy Chicken Recipes

Pot Recipes

Easy Crock Pot Chicken and Dumplings

4.1

( By Lori )

01 Information

Grade hard
Serving 6 servings
Calorie 178 Kcal
Prep Time 10 Mins
Cook Time 300 Mins
Total Time 310 Mins

02 Ingredients

1/3 cup Chopped parsley

Salt

1 1/2 cups Frozen peas and carrots

1 can Refrigerated buttermilk biscuit dough

1/4 tsp. Fresh ground pepper

1 Small branch fresh sage

2 sprigs Fresh thyme

1 tsp. Poultry seasoning

2 tbsp. Butter

1 Medium onion, chopped

1 1/4 pounds Boneless skinless chicken thighs

3 1/2 cups Low sodium chicken broth

1 can Condensed cream of celery soup

1 can Condensed cream of chicken soup

03 Method

Step 1

Add soup, broth, chicken, and onion to crockpot. Place butter in the crock pot along with poultry seasoning, thyme, rosemary, sage, and ground pepper.

Step 2

Cover and cook for 4 1/2 hours on high. Uncover and shred chicken.

Step 3

Remove biscuit dough from can and flatten each round (~1/4" thick). Cut each flattened round into 8 pieces. (cut into quarters for larger dumplings)

Step 4

Place dough in the crock pot along with peas and carrots. Push dough under liquid with a spoon and cook for 30 minutes longer, or until biscuits are cooked through.

Step 5

Break up any cooked together pieces of dough, taste for salt and adjust as needed. Stir in fresh parsley and serve.

04 Author