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Warm, hearty, and bursting with flavor, this chicken and dumplings recipe is the ultimate comfort food. Perfect for busy days, it’s slow-cooked to tender perfection, creating a meal your whole family will love.
Ingredients
- 🧅 Onion – 1, chopped
- 🐓 Boneless Skinless Chicken Breasts – 1 1/4 lb.
- 🌿 Dried Oregano – 1 tsp.
- 🧂 Kosher Salt – to taste
- 🧂 Freshly Ground Black Pepper – to taste
- 🥣 Cream of Chicken Soup – 2 cans (10.5 oz. each)
- 🍗 Low-Sodium Chicken Broth – 2 cups
- 🌿 Fresh Thyme – 4 sprigs
- 🍃 Bay Leaf – 1
- 🥬 Celery Stalks – 2, chopped
- 🥕 Large Carrots – 2, peeled and chopped
- 🍵 Frozen Peas – 1 cup, thawed
- 🧄 Garlic Cloves – 3, minced
- 🥖 Refrigerated Biscuits – 1 can (16.3 oz.), cut or torn into bite-sized pieces
Directions
- Prepare the base: Scatter the chopped onion in the bottom of a large slow cooker. Place the chicken breasts on top, then season with dried oregano, salt, and pepper.
- Add liquids and herbs: Pour the cream of chicken soup and chicken broth over the chicken. Add the fresh thyme sprigs and bay leaf.
- Cook the chicken: Cover and cook on High for 3 hours or until the chicken is cooked through.
- Shred and add veggies: Remove the thyme and bay leaf, then shred the chicken using two forks. Stir in the celery, carrots, peas, and minced garlic.
- Add the dumplings: Cut or tear the refrigerated biscuits into small bite-sized pieces and stir them into the chicken mixture. Spoon liquid over any biscuits sitting at the top.
- Finish cooking: Continue to cook on High for an additional 1 to 1.5 hours, stirring every 30 minutes, until the vegetables are tender and the biscuits are fully cooked.
Enjoy this classic crockpot favorite for a cozy and satisfying meal! 😍
