Description
A creamy, comforting crockpot classic with tender shredded chicken, hearty vegetables, and fluffy biscuit dumplings that slow-cook into the ultimate cozy meal. Perfect for easy weeknights or when you need a warm bowl of nostalgia.
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1 yellow onion diced
2 medium carrots sliced
2 celery stalks sliced
3 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon poultry seasoning
2 cups low-sodium chicken broth
1 (10.5 oz) can cream of chicken soup
1/2 cup heavy cream
1 tablespoon butter
1 (16 oz) can refrigerated biscuit dough cut into small pieces
chopped parsley optional for garnish
Instructions
1. Place chicken breasts in the bottom of the crockpot. Top with onion, carrots, celery, and garlic. Sprinkle salt, pepper, thyme, and poultry seasoning on top.
2. Pour in chicken broth and cream of chicken soup. Add butter. Cover and cook on low for 6 hours or high for 3–4 hours until chicken is fully cooked.
3. Shred chicken with two forks directly in the crockpot.
4. Stir in heavy cream. Add biscuit dough pieces on top, pushing slightly into the mixture without stirring too much.
5. Cover and cook on high for 1 to 1.5 hours, or until biscuit dough is fluffy and cooked through.
6. Gently stir, garnish with parsley, and serve warm in bowls.
Notes
Use rotisserie chicken to cut down cook time.
Avoid opening the lid once biscuits are added to ensure even cooking.
Add frozen peas or corn with biscuits for more texture and color.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
Keywords: Crockpot chicken and dumplings, slow cooker comfort food