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13) Crockpot Chicken and Dumplings

Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ –2 lb boneless skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 medium onion diced
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 2 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 cup whole milk or half-and-half
  • 1 can 10–12 oz refrigerated biscuit dough, torn into pieces
  • 2 tbsp butter
  • Salt and pepper to taste

Method
 

  1. Place chicken, onion, carrots, celery, broth, thyme, bay leaf, butter, salt, and pepper in the crockpot.
  2. Cook on low for 6 hours (or high for 3–4 hours) until chicken is tender.
  3. Remove chicken, shred with two forks, and return to the pot; stir in milk and frozen peas.
  4. Drop torn biscuit pieces over the top, cover, and cook on high 30–45 minutes until dumplings are puffed and cooked through.
  5. Discard bay leaf, adjust seasoning, and serve hot.