Dump and Go Crockpot Chicken and Dumplings
A simple and delicious recipe for Crockpot Chicken and Dumplings that requires minimal prep and cooking time.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6-8 hours 10 minutes or 3-4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (biscuits) refrigerated biscuit dough
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- In a separate bowl, mix together the cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, thyme, salt, and pepper.
- Pour the mixture over the chicken in the crockpot, ensuring the chicken is well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, shred the chicken in the crockpot using two forks.
- Open the can of biscuit dough and cut each biscuit into quarters.
- Drop the biscuit pieces into the crockpot, gently stirring to combine.
- Cover and cook for an additional 30 minutes on high, or until the biscuits are cooked through and fluffy.
Notes
- This recipe is great for busy days as it requires minimal effort.
- Feel free to substitute vegetables based on your preference.
- Can be served with a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg