Description
This comforting Chicken & Dumplings recipe features tender shredded chicken cooked with aromatic herbs and vegetables in a creamy broth, topped with bite-sized pieces of flaky refrigerated biscuits that soak up the savory flavors. Cooked slowly in a crockpot, it makes for an easy, hearty meal perfect for chilly days or anytime you crave a classic homemade dish with minimal effort.
Ingredients
Scale
Chicken & Soup Base
- 1 onion, chopped
- 1 1/4 lb. boneless skinless chicken breasts
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (10.5-oz.) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 bay leaf
Vegetables and Herbs
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas, thawed
- 3 cloves garlic, minced
Dumplings
- 1 (16.3-oz.) can refrigerated biscuits
Instructions
- Prepare the base: Scatter the chopped onion in the bottom of a large slow cooker. Place the boneless skinless chicken breasts on top. Season the chicken with dried oregano, kosher salt, and freshly ground black pepper to taste.
- Add liquids and herbs: Pour the cans of cream of chicken soup and the low-sodium chicken broth over the chicken. Add the fresh thyme sprigs and bay leaf on top. Cover the slow cooker and cook on High heat for approximately 3 hours, or until the chicken is fully cooked and tender.
- Shred chicken and add vegetables: Discard the thyme sprigs and bay leaf carefully. Use two forks to shred the cooked chicken directly in the slow cooker. Stir in the chopped celery, peeled and chopped carrots, thawed peas, and minced garlic. Take the refrigerated biscuits and cut or tear them into small bite-sized pieces. Gently fold the biscuit pieces into the chicken and vegetable mixture, spooning some of the cooking liquid over any biscuit pieces on top to moisten them.
- Cook dumplings and vegetables: Continue cooking on High heat until the vegetables become tender and the biscuit pieces cook through, stirring gently every 30 minutes to prevent sticking and ensure even cooking. This final cooking step should take about 2 hours more.
Notes
- Using refrigerated biscuits simplifies the dumpling preparation, but you can substitute with homemade biscuit dough if preferred.
- Stir gently when cooking the dumplings to avoid breaking them apart too much.
- You can add other vegetables such as corn or green beans for variation.
- For a thicker broth, reduce the amount of chicken broth slightly or cook uncovered for the last hour.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
