Creamy Crockpot Chicken and Dumplings
Description
Creamy crockpot chicken and dumplings made with canned biscuits — tender shredded chicken and fluffy dumplings in a thick, savory gravy, with just 15 minutes of hands-on prep.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 2 tablespoons butter
- 1 cup carrots, cut into thick coins
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup frozen peas
- 3 tablespoons cornstarch
- ¼ cup cold water
- ¾ cup heavy cream
- 1 can, 16 oz refrigerated Grands biscuits, 8 count
- ½ cup all-purpose flour, for dredging
- Fresh parsley, chopped, for serving
Instructions
- Add the broth, butter, carrots, celery, onion, garlic, poultry seasoning, thyme, salt, pepper, and bay leaf to a 6-quart slow cooker and stir. Nestle the chicken breasts into the liquid.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken shreds easily.
- Remove the chicken to a cutting board, shred with two forks, and return it to the slow cooker. Discard the bay leaf.
- Turn the slow cooker to high. Whisk the cornstarch into the cold water until smooth, then stir it into the pot along with the heavy cream and frozen peas.
- Flatten each biscuit with your palm. Cut each into 4–5 narrow strips, then cut those in half. Toss the strips in the flour until lightly coated.
- Drop the floured strips into the slow cooker one at a time. Gently press them under the surface with a spoon. Do not stir.
- Cover and cook on high for 45–60 minutes, until the dumplings are puffed and cooked through in the center.
- Stir once gently, taste and adjust salt, and serve topped with fresh parsley.
Equipment
- 6-quart slow cooker,
- Ladle
Notes
- Cook time assumes the high setting. On low, total time runs 7–8 hours.
- Cream of chicken soup version: Whisk one 10.5-oz can into the broth in Step 1 and omit the cornstarch, cold water, and heavy cream. Reduce added salt to ¼ teaspoon.
- To thicken further: Whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir in. Give it 15 minutes on high.
- Freeze the chicken and gravy without dumplings; add fresh dumplings when reheating.
Nutrition
Serving: 1ServingCalories: 532kcalCarbohydrates: 26gProtein: 36gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 133mgSodium: 409mgPotassium: 974mgFiber: 4gSugar: 3gVitamin A: 4212IUVitamin C: 4mgCalcium: 81mgIron: 5mg