Best Ever Crock Pot Chicken and Dumplings
🛒 What You’ll Need
- 1.5 lbs Boneless, skinless chicken breasts or thighs 🍗
- 2 cans (10.5 oz each) Cream of chicken soup 🥣
- 1 can (14.5 oz) Chicken broth 🥣
- 1 Small onion, finely diced 🧅
- 2 tbsp Butter, sliced 🧈
- 1 tsp Poultry seasoning or dried thyme 🌿
- 1 can (16.3 oz) Refrigerated flaky layers biscuits (the secret to easy dumplings!) 🥐
- Salt & Black pepper to taste 🧂🖤
👩🍳 Instructions
- The Slow Cook: Place the chicken at the bottom of your crock pot. Top with the diced onion, butter slices, and poultry seasoning. 🍗🧅🧈
- The Gravy Base: In a small bowl, whisk together the cream of chicken soup and chicken broth. Pour the mixture over the chicken. 🥣🌪️✨
- Slow & Low: Cover and cook on Low for 6–7 hours (or on High for 3–4 hours) until the chicken is tender enough to shred. ⏲️🔥💨
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the pot. Stir it back into the creamy sauce. 🍗🍴🤤
- Add the Dumplings: Open the biscuit dough and cut each biscuit into 4–6 small pieces. Drop the dough pieces on top of the chicken mixture. Use a spoon to gently submerge them in the liquid. 🥐✂️🌊
- The Final Stretch: Cover and cook on High for another 45–60 minutes. The dumplings are done when they are doubled in size and no longer doughy in the center as seen in the photo! ⏲️📈👑
- Serve: Ladle into big bowls and garnish with extra black pepper or fresh parsley. 🥣🌿😋✨
🔥 Pro Tips:
- The “Fluffy” Secret: Avoid lifting the lid during the final hour! The steam trapped inside is what makes the dumplings light and fluffy instead of dense. 🌫️🛡️💎
- Veggie Boost: Want a “Pot Pie” vibe? Stir in a cup of frozen peas and carrots when you add the biscuits! 🥕🫛🎯
