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Crockpot Chicken and Dumplings Recipe with Easy Biscuits

Crockpot Chicken and Dumplings Recipe with Easy Biscuits
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If you’re seeking a cozy and satisfying meal that requires minimal effort, this Crockpot Chicken and Dumplings Recipe with Easy Biscuits is your answer! Picture returning home after a long day to the delightful aroma of tender chicken simmering in a creamy broth, topped with fluffy biscuits. This dish is not only simple to prepare but also a crowd-pleaser, making it perfect for both family dinners and intimate gatherings. With its heartwarming flavors and make-ahead convenience, you can enjoy quality time with loved ones while the slow cooker does all the work.

Ingredients

Scale
  • 1 onion, chopped
  • 1.25 lbs boneless skinless chicken breasts
  • 2 cans (10.5 oz each) cream of chicken soup
  • 2 cups low-sodium chicken broth
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • To taste Kosher salt
  • To taste Freshly ground black pepper
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 can (16.3 oz) refrigerated biscuits

Instructions

  1. Scatter the chopped onion at the bottom of your slow cooker.
  2. Place the chicken breasts on top, seasoning with oregano, salt, and pepper.
  3. Pour in the cream of chicken soup and chicken broth; add thyme sprigs and bay leaf.
  4. Cover and cook on High for about 3 hours until chicken is thoroughly cooked.
  5. Discard herbs, shred chicken inside the pot, then stir in celery, carrots, peas, and garlic.
  6. Cut biscuits into small pieces and fold them into the mixture; ensure they are covered with broth.
  7. Cook on High for an additional 2 hours until vegetables are tender and biscuits are fluffy.

Nutrition

Find it online: https://www.weekmealideas.com/crockpot-chicken-and-dumplings-recipe-with-easy-biscuits/