Ah, *crockpot chicken and dumplings*! This dish is like a warm hug on a chilly day. I can’t tell you how many times I’ve come home after a long day, and the comforting aroma of chicken and dumplings greets me at the door. It’s pure magic! The best part? You just toss everything into the crockpot and let it work its wonders while you go about your day. No fuss, no stress—just deliciousness waiting for you when it’s time to eat. Trust me, this recipe is a family favorite and a guaranteed crowd-pleaser. It’s so easy to prepare that you’ll feel like a culinary rockstar, even if you’re just starting out in the kitchen!
Ingredients
- 2 pounds of chicken thighs
- 4 cups of chicken broth
- 1 cup of carrots, sliced
- 1 cup of celery, sliced
- 1 onion, chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of refrigerated biscuit dough
- 2 tablespoons of parsley, chopped
How to Prepare *Crockpot Chicken and Dumplings*
Alright, let’s dive into the magic of making *crockpot chicken and dumplings*! It’s super straightforward, and I promise you’ll feel like a kitchen wizard. First things first, grab your trusty crockpot and place the chicken thighs right in. No need to fuss with searing or browning; just pop them in as they are! Next, pour in the chicken broth—this is where the flavor begins to build. Then, toss in your sliced carrots, celery, and chopped onion. Add the garlic powder, salt, and pepper for that extra punch of taste. Now, cover it all up and let it cook on low for about 6 to 8 hours. I usually start this in the morning and let it work its magic while I tackle my day.
Once the chicken is cooked through and tender, you’ll want to shred it right in the pot. This is the best part—just use two forks to pull apart the chicken. Now, grab that can of refrigerated biscuit dough and cut each biscuit into quarters. Toss those fluffy pieces right into the crockpot and cover it again. Crank up the heat to high, and let those dumplings cook for about 30 minutes. You’ll know they’re ready when they puff up beautifully! Finally, stir in the chopped parsley just before serving to brighten everything up a bit. And there you have it—comfort food at its finest!
Step-by-Step Instructions
- Place chicken thighs in the crockpot.
- Add chicken broth, sliced carrots, sliced celery, chopped onion, garlic powder, salt, and black pepper.
- Cover and cook on low for 6-8 hours or until the chicken is thoroughly cooked.
- Once cooked, shred the chicken in the pot using two forks.
- Cut the biscuit dough into quarters and add them to the crockpot.
- Cover and cook on high for an additional 30 minutes or until the dumplings are fluffy and cooked through.
- Before serving, stir in the chopped parsley for a fresh finish.
Tips for Success
To make your *crockpot chicken and dumplings* even more delightful, here are some pro tips! First, if you want to switch things up, feel free to use boneless chicken breasts instead of thighs for a leaner option. You can also toss in some frozen peas or corn for added color and nutrition. To ensure your dumplings are perfectly fluffy, avoid overcooking them—30 minutes on high is just right! If you’re craving a bit of spice, try adding some cayenne pepper or your favorite hot sauce. And don’t forget to taste and adjust the seasoning as you go—this is your dish, after all!
Nutritional Information
This *crockpot chicken and dumplings* recipe serves about 6 and is estimated to provide around 350 calories per serving. You’ll also find approximately 12 grams of fat, 25 grams of protein, and 40 grams of carbohydrates in each bowl. Keep in mind that these values can vary based on your specific ingredients and portion sizes, so use this as a general guide. It’s a comforting meal that’s both hearty and satisfying!
Why You’ll Love This Recipe
- Effortless preparation—just toss everything in the crockpot and let it do the work!
- Hearty and comforting flavors that warm you from the inside out.
- Perfect for busy weeknights or lazy weekends; it’s a set-it-and-forget-it meal.
- Family-friendly and sure to please even the pickiest eaters.
- Customizable with your favorite veggies or spices, making it uniquely yours.
- Leftovers are just as delicious, so you can enjoy this tasty dish again and again!
FAQ Section
Can I use frozen chicken in this recipe?
Absolutely! Using frozen chicken thighs is a great time-saver. Just make sure to increase the cooking time by an hour or so. The slow cooker will keep everything nice and tender.
What if I don’t have biscuit dough?
No problem at all! You can make your own dumplings from scratch by mixing flour, baking powder, milk, and a bit of butter. Just drop spoonfuls into the broth during the last 30 minutes of cooking!
Can I add other vegetables?
Yes! This recipe is super flexible. Feel free to add in some peas, corn, or even green beans for extra flavor and nutrition. Just toss them in with the other veggies!
How do I know when the dumplings are done?
The dumplings are ready when they’ve puffed up and are no longer doughy in the center. Typically, about 30 minutes on high should do the trick!
Can I make this dish ahead of time?
Definitely! You can prep everything in the crockpot the night before and store it in the fridge. Just plug it in the next day and let the magic happen!
Storage & Reheating Instructions
If you find yourself with leftovers of this delightful *crockpot chicken and dumplings*, you’ll want to store them properly to keep that comforting flavor intact! First, let the dish cool completely before transferring it to an airtight container. It should stay fresh in the fridge for about 3-4 days. When you’re ready to enjoy it again, just reheat it gently on the stovetop over low heat, adding a splash of chicken broth if it seems a bit thick. This will help keep the dumplings from getting soggy. Microwaving works too—just cover it loosely and heat in short intervals, stirring in between. Enjoy every last bite!
Equipment List
- Crockpot (slow cooker)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Two forks (for shredding chicken)
- Airtight container (for leftovers)
Having these tools on hand will make your cooking experience smooth and enjoyable!
Print
Crockpot Chicken and Dumplings: 6 Steps to Comfort Bliss
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting dish of chicken and dumplings made in a crockpot.
Ingredients
- 2 pounds of chicken thighs
- 4 cups of chicken broth
- 1 cup of carrots, sliced
- 1 cup of celery, sliced
- 1 onion, chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 can of refrigerated biscuit dough
- 2 tablespoons of parsley, chopped
Instructions
- Place chicken thighs in the crockpot.
- Add chicken broth, carrots, celery, onion, garlic powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or until chicken is cooked through.
- Shred the chicken in the pot.
- Cut biscuit dough into quarters and add to the crockpot.
- Cover and cook on high for an additional 30 minutes until dumplings are cooked.
- Stir in chopped parsley before serving.
Notes
- Use boneless chicken for easier shredding.
- Feel free to add more vegetables like peas or corn.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: crockpot chicken and dumplings
