1. Can I use frozen chicken for this Crockpot Chicken and Dumplings recipe?

Yes, you can use frozen chicken breasts for this recipe. However, make sure to increase the cooking time by 1 to 2 hours to ensure the chicken is fully cooked and tender. You might also want to check the internal temperature to ensure it reaches 165°F.

2. Can I make this recipe with homemade dumplings instead of biscuits?

Absolutely! If you prefer homemade dumplings, you can substitute the refrigerated biscuits with a simple dumpling dough. Just drop the dough by spoonfuls into the slow cooker during the last hour of cooking, and make sure they’re cooked through before serving.

3. How can I make this recipe gluten-free?

To make Crockpot Chicken and Dumplings gluten-free, use gluten-free biscuits or dumplings. You can easily find gluten-free biscuit dough in stores, or make your own using gluten-free flour. Be sure to check your chicken broth and cream of chicken soup for gluten-containing ingredients as well.

4. Can I make this dish in a pressure cooker instead of a Crockpot?

Yes, you can adapt this recipe for an Instant Pot or other pressure cookers. Follow the same ingredient steps but cook on high pressure for about 20 minutes. Once the chicken is cooked, shred it, add the vegetables, and then cook the dumplings for an additional 5-7 minutes on high pressure.

Crockpot Chicken and Dumplings: Easy Comfort Food Recipe

Name: Crockpot Chicken and Dumplings
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: American
Ingredients: 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; 2 stalks celery, chopped; 2 large carrots, peeled and chopped; 1 cup frozen peas, thawed; 3 cloves garlic, minced; 1 (16.3 oz) can refrigerated biscuits

Description

Crockpot Chicken and Dumplings is a hearty and comforting dish made in a slow cooker. It features tender chicken, flavorful vegetables, and fluffy dumplings, all cooked together in a rich, creamy broth for a satisfying meal that requires minimal effort.

Ingredients

Scale

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
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 cup frozen peas, thawed
3 cloves garlic, minced
1 (16.3 oz) can refrigerated biscuits

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Instructions

Scatter chopped onion at the bottom of the slow cooker, then place chicken breasts on top. Season with salt, pepper, and oregano.
Pour the cream of chicken soup and chicken broth over the chicken, then add thyme and bay leaf. Cover and cook on high for about 3 hours until the chicken is cooked through.
Once the chicken is cooked, discard the thyme and bay leaf, and shred the chicken using two forks.
Add chopped celery, carrots, peas, and minced garlic to the slow cooker, stirring to combine.
Tear the refrigerated biscuits into small bite-sized pieces and stir them into the chicken mixture. Spoon liquid over any biscuits on top.
Cover and cook on high for an additional 2 hours, stirring every 30 minutes, until the biscuits are cooked through and the vegetables are tender.

Notes

Ensure the biscuits are fully cooked by stirring every 30 minutes. The bottoms may be a little doughy, but they are still cooked through.
You can use frozen chicken breasts, but be sure to increase the cooking time by about 1-2 hours.
If you prefer homemade dumplings, substitute the refrigerated biscuits with your favorite dumpling dough.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg