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Crockpot Chicken and Dumplings Recipe with Easy Biscuits

Crockpot Chicken and Dumplings Recipe with Easy Biscuits
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If you’re seeking a heartwarming meal that’s both easy to prepare and delicious, look no further than this Crockpot Chicken and Dumplings Recipe with Easy Biscuits. This nourishing dish combines tender chicken, fresh vegetables, and fluffy biscuits in a creamy broth that feels like a warm hug. Perfect for busy weeknights or cozy family dinners, you can simply toss everything into the slow cooker and let it do the work for you. The result is a comforting classic that brings everyone together around the table, making it an instant favorite for families of all sizes.

Ingredients

Scale
  • 1 onion, chopped
  • 1.25 lb boneless skinless chicken breasts
  • 2 cans cream of chicken soup (10.5 oz each)
  • 2 cups low-sodium chicken broth
  • 2 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 cup frozen peas, thawed
  • 3 cloves garlic, minced
  • 1 can refrigerated biscuits (16.3 oz)
  • Fresh thyme and bay leaf for flavor

Instructions

  1. Prepare the base: Scatter the chopped onion at the bottom of your slow cooker. Place the chicken breasts on top and season with oregano, salt, and pepper.
  2. Create the broth: Pour in both cans of cream of chicken soup along with the low-sodium chicken broth. Add fresh thyme sprigs and a bay leaf. Cover and cook on High for about 3 hours.
  3. Shred chicken & add vegetables: After cooking, remove thyme and bay leaf. Shred the chicken in the pot using two forks. Stir in celery, carrots, peas, and garlic. Cut refrigerated biscuits into small pieces and fold them into the mixture.
  4. Cook until perfect: Continue cooking on High for another 2 hours until vegetables are tender and biscuits are fluffy.

Nutrition

Find it online: https://www.fullrecipeshub.com/crockpot-chicken-and-dumplings-recipe-with-easy-biscuits/