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Cozy Crockpot Chicken and Dumplings for Fall

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This cozy crockpot chicken and dumplings for fall is the ultimate comfort food for crisp weather, football Sundays, or those days when you just need a hug in a bowl. Set it and forget it for a warm, satisfying meal that tastes like home.

Ingredients

Scale
  • 1.5 pounds (about 680 grams) boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 can (10.5 ounces / 298 grams) condensed cream of chicken soup
  • 1 cup (150 grams) frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 can (16.3 ounces / 462 grams) refrigerated buttermilk biscuits (like Pillsbury Grands), each cut into quarters
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the vegetables: Dice the onion, slice the carrots into rounds about 1/4-inch thick, slice the celery, and mince the garlic.
  2. Layer the ingredients in the crockpot: Place the chicken thighs in an even layer at the bottom of the slow cooker. Scatter the diced onion, sliced carrots, sliced celery, and minced garlic over the top.
  3. Add the liquids and seasonings: In a separate bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour this mixture over the chicken and vegetables. Add the dried thyme, crushed rosemary, bay leaves, and a generous pinch of salt and pepper. Give everything a gentle stir.
  4. Cook on low for 6-7 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, carefully remove the chicken thighs from the crockpot using tongs. Place them on a cutting board and shred with two forks. Discard the bay leaves. Return the shredded chicken to the pot and stir in the frozen peas.
  6. Open the can of refrigerated biscuits and cut each biscuit into quarters. Gently drop the biscuit pieces into the hot broth, pushing them down just slightly so they’re submerged.
  7. Cover the crockpot again and cook on high for 30-40 minutes. The dumplings are done when they’re puffed up, cooked through, and no longer doughy in the center.
  8. Taste the broth and adjust the salt and pepper if needed. Garnish with fresh parsley. Ladle into bowls and serve hot.

Notes

For best results, add dumplings during the last hour of cooking to prevent them from becoming gummy. Use low-sodium broth to control salt levels. This recipe tastes even better the next day as flavors meld. For gluten-free, use gluten-free cream of chicken soup and gluten-free biscuit dough. For dairy-free, check that biscuits and soup are dairy-free.

Nutrition

Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, fall comfort food, easy chicken and dumplings, cozy fall dinner

Find it online: https://novanosh.com/cozy-crockpot-chicken-and-dumplings-for-fall/