Description
This comforting CrockPot Chicken and Dumplings recipe combines tender chicken thighs simmered in a creamy blend of mushroom and cheddar cheese soups with aromatic herbs and vegetables. Soft, fluffy biscuit dough dumplings are cooked right on top in the slow cooker, making for a hearty, easy-to-make meal perfect for cozy family dinners.
Ingredients
Scale
Soup and Seasonings
- 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
Chicken and Vegetables
- 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
- 1 (16 oz) bag frozen mixed vegetables, thawed
Dumplings
- 1 (16 oz) can refrigerated biscuit dough
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 everything until the mixture is well combined, creating a flavorful base for the dish.
- Add chicken and broth: Place the cut chicken thighs into the CrockPot and pour in the chicken broth. Mix gently to ensure the chicken pieces are evenly coated with the soup mixture and broth.
- Cook the chicken: Cover the CrockPot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is fully cooked and tender.
- Add vegetables: About 30 minutes before serving, stir in the thawed mixed vegetables to heat through and combine flavors.
- Add dumplings: Cut the refrigerated biscuit dough into quarters and arrange the pieces on top of the chicken and vegetable mixture in the CrockPot.
- Cook dumplings: Cover and cook on high for an additional 30 minutes, allowing the biscuit dough to rise and become fluffy while cooking through.
- Serve: Once the dumplings are fully cooked, serve the dish hot and enjoy the comforting flavors.
Notes
- Using boneless, skinless chicken thighs ensures tender, juicy chicken that won’t dry out during slow cooking.
- Thaw frozen mixed vegetables beforehand for even cooking and to avoid excess water in the dish.
- You can substitute the cheddar cheese soup with another favorite creamy soup if desired.
- For thicker gravy, you can remove the lid during the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or microwave.
