Crockpot Chicken and Dumplings
This Crockpot Chicken and Dumplings recipe is a quick and easy one-pot wonder! A crowd pleasing dinner full of tender chicken, ultra-fluffy biscuit dumplings, creamy potatoes, and a thick and flavorful sauce made without canned soup.
Servings: 6 people
Calories: 580kcal
Ingredients
- 1/2 pound Yukon gold potatoes diced
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup sliced carrots
- 1 pound chicken breasts
- 1 teaspoon salt more or less to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg optional
- 1/2 teaspoon pepper
- 2 cups chicken broth
- 1 cup frozen green peas
- 1 cup half-and-half room temperature
- 1/4 cup all-purpose flour
- 1 (16.3 oz) can refrigerated biscuit dough each biscuit quartered
Instructions
- Place potatoes, onions, celery, and carrots into a greased 6 quart crockpot.
- Lay chicken breasts on top of veggies, then sprinkle with spices: salt, garlic powder, rosemary, thyme, nutmeg, and pepper.
- Pour in chicken broth, then cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Remove lid, shred chicken directly in crockpot, then stir in frozen peas.
- Whisk together half and half and flour in a small bowl, then slowly stir into the crockpot.
- Top filling with quartered biscuits (this should create an even layer to cover the filling).
- Cover and cook an additional 1 hour on HIGH or until the biscuits are cooked to your liking*.
- Serve and enjoy!
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Notes
*The biscuits may need an extra 30 minutes of cook time if you have an older crockpot.
Nutrition
Serving: 1scoop | Calories: 580kcal | Carbohydrates: 63g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1440mg | Potassium: 907mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3885IU | Vitamin C: 30.1mg | Calcium: 153mg | Iron: 6.4mg
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