Don’t be intimidated by the idea of homemade dumplings! Using a can of refrigerated biscuits makes quick work of forming dumplings. Simply roll them flat, cut into strips, and let them cook up directly in the slow cooker.
The biscuits soak up the rich flavors of the broth as they cook, resulting in soft, pillowy dumplings bursting with chicken flavor. Feel free to use your own homemade biscuit dough if you prefer.
Customize It!
While this recipe keeps it classic with tender chicken and fluffy dumplings, the fun doesn’t have to stop there! Jazz it up with any of your favorite mix-ins:
Diced carrots
Frozen peas
Corn
Celery
Onion
Potatoes
Get creative and make this comforting crockpot meal your own! The possibilities are endless.
Tips for Crockpot Perfection
Follow these simple tips and tricks to ensure soft, perfectly cooked dumplings every time:
Use a 6QT slow cooker for best results.
Defrost frozen vegetables before adding to prevent increasing cook time.
Cook times can vary – allow 60-90 minutes for biscuits to fully cook.
Resist lifting the lid; this releases heat and can undercook dumplings.
Chicken thighs can sub for breasts if desired.
Now, set it and forget it! In just 5 minutes of prep, you’ll have the ultimate slow cooker chicken and dumplings ready for dinner with barely any effort required. This cozy, crave-worthy meal is about to become your new family favorite!
Ingredients
1 medium yellow onion finely diced
1 10 ounce can cream of mushroom soup
1 10 ounce can cheddar cheese soup
2 teaspoons dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
3 cups chicken broth
1 16 ounce bag frozen mixed vegetables, thawed
1 tube 10 ounce refrigerated flaky biscuit rounds
Instructions
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