Description
This comforting CrockPot Chicken and Dumplings recipe features tender chicken thighs simmered in a creamy blend of cheddar and mushroom soups, seasoned with thyme and garlic, and topped with fluffy biscuit dough dumplings. Perfect for a cozy family meal, this slow-cooked dish combines hearty ingredients and easy preparation for satisfying home cooking.
Ingredients
Scale
Chicken and Soup Base
- 1 medium yellow onion, finely diced
- 1 (10 oz) can cream of mushroom soup
- 1 (10 oz) can cheddar cheese soup
- 2 teaspoons dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
Vegetables
- 1 (16 oz) bag frozen mixed vegetables, thawed
Dumplings
- 1 (16 oz) can refrigerated biscuit dough (for dumplings)
Instructions
- Prepare the base: In a CrockPot, combine the diced onion, cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Stir well to fully incorporate all ingredients.
- Add chicken and broth: Add the cut chicken thighs and pour in the chicken broth. Mix gently to ensure the chicken pieces are well coated by the soup mixture.
- Slow cook the mixture: Cover the CrockPot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is completely cooked through and tender.
- Incorporate vegetables: About 30 minutes before serving, stir in the thawed frozen mixed vegetables. This allows the vegetables to heat through without becoming overcooked.
- Add dumplings: Cut the refrigerated biscuit dough into quarters to form dumplings. Arrange these dumplings on top of the chicken and vegetable mixture inside the CrockPot.
- Cook dumplings: Cover the CrockPot again and cook on high for an additional 30 minutes. This ensures the biscuit dough cooks fully and becomes fluffy dumplings.
- Serve: Once the dumplings are cooked and fluffy, serve the dish hot. Enjoy the rich, creamy chicken and dumplings fresh from the CrockPot.
Notes
- Using chicken thighs keeps the meat tender and flavorful during slow cooking.
- Frozen mixed vegetables can be substituted with fresh vegetables if preferred, adjusting cooking times accordingly.
- To make the dish gluten-free, substitute biscuit dough with a gluten-free variety or homemade gluten-free dumplings.
- For a thicker sauce, you can remove the lid during the last 30 minutes of cooking, but watch closely to avoid drying out.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 7 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
