Yield: 6 servings
Crockpot Chicken and Dumplings
A family favorite, this easy and creamy Crockpot Chicken and Dumplings is made with canned dumplings to keep it extra easy! It's a great set it and forget it dinner, let the crockpot do all the hard work.
Ingredients
- 1.5 to 2 pounds boneless skinless chicken breast
- 1 medium yellow onion, diced
- 1 cup diced celery
- 1 cup matchstick carrots, or sliced carrots
- 1 tablespoon fresh thyme, or 1 ½ teaspoon dried thyme
- 1 teaspoon fresh or dried garlic
- 32 oz chicken broth
- 2 tablespoons cornstarch
- 1 16.3 oz can Grands homestyle biscuits, cut into quarters
- Salt and pepper, to taste
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Instructions
- Place chicken, onion, celery, carrots, garlic, thyme, parsley and bone broth into the crockpot. Stir to combine and place the lid on the crockpot.
- Cook on low for 6-8 hours or high for 4-6 hours, until chicken is cooked through.
- Using two forks, shred the chicken in crockpot.
- In a small bowl, whisk to combine the cornstarch and 2 tablespoons of water. Pour into crockpot, mix well, cover and turn crockpot to high.
- Cut biscuits into bite size chunks and place into the crockpot. Cook on high for one hour or until the biscuits are cooked all the way through.
- Serve immediately.
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Notes
Storage: You can store any leftovers in an airtight container, in the fridge, for up to 5 days. And then reheat the leftovers either on the stovetop or in the microwave.
Nutrition
Serving: 1, Calories: 354kcal, Carbohydrates: 17g, Protein: 50g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 132mg, Sodium: 959mg, Fiber: 2g, Sugar: 4g