Crock Pot Chicken and Dumplings
This classic Southern comfort food gets an easier, quick-prep makeover. You'll love the cozy Crock Pot chicken and dumplings with biscuits!
Servings 6 servings
Calories 416kcal
Ingredients
- 3 medium celery ribs, diced
- 2 medium carrots, peeled and diced
- 1 small onion, diced (about 1 cup)
- 4 cups reduced-sodium chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 lb. boneless, skinless chicken thighs or boneless, skinless chicken breasts
- ½ teaspoon poultry seasoning
- 1 (16.3 ounce) can refrigerated biscuit dough (I used 8 Pillsbury Grands Southern Homestyle Biscuits, but any similar variety will work)
- 1 tablespoon cornmeal
- Kosher salt and ground black pepper, to taste
- Optional garnish: minced fresh parsley or thyme
Instructions
- Spray a large slow cooker with nonstick spray. Place celery, carrots, onion, chicken broth, condensed soups, uncooked chicken, and poultry seasoning in the slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken and vegetables are tender and cooked through. Shred the chicken with two forks, and then return to the slow cooker. Taste and season the mixture with salt and pepper, if desired.
- Chop each biscuit dough round into 8 bite-sized pieces. Place the biscuits in a large bowl or gallon-size Ziploc bag. Add the cornmeal and toss to coat the biscuits in the cornmeal.
- With the slow cooker on the HIGH heat setting, drop the dumplings into the slow cooker. Cover and cook for about 1 more hour, until the dumplings are cooked through. They should be plump and doughy, but not raw. Don't stir the dumplings too much while they cook, or they may fall apart. Ladle the chicken and dumplings into bowls and garnish with chopped fresh herbs.
Alternate Oven Directions (not preferred)
- Preheat oven to 425°F. Spray a large Dutch oven with cooking spray.
- Dice chicken into small, bite-size pieces. Place celery, carrots, onion, chicken broth, condensed soups, uncooked diced chicken, and poultry seasoning in the prepared pot.
- Cover and place the pot in the oven. Bake for 45 minutes, or until chicken is cooked through and the vegetables are tender.
- Meanwhile, chop each biscuit dough round into 8 bite-sized pieces. Place the biscuits in a large bowl or gallon-size Ziploc bag. Add the cornmeal and toss to coat the biscuits in the cornmeal.
- After 45 minutes, remove the pot from the oven. Give the chicken a good stir, and then add the chopped biscuit dough. Cover, and return to the oven for 15 more minutes (or until the biscuit dough is cooked through). Ladle the chicken and dumplings into bowls and garnish with fresh herbs.
Notes
- How to keep the dumplings from falling apart: Once you drop the biscuit dough into the slow cooker, be sure that you do not stir the dumplings. They look like they will stick together as they puff up and float, but resist the urge to stir. The dumplings will not stick to each other because of the cornmeal coating.
- Since the dumplings steam in liquid, they will be soft and doughy (even when they're done) -- not firm and crispy like a traditional biscuit. To tell when your dumplings are done, stick a toothpick in the center of a dumpling. The dumplings are ready when the toothpick comes out clean (with no dough stuck to it).
Nutrition
Serving: 1/6 of the recipe | Calories: 416kcal | Carbohydrates: 44g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 878mg | Potassium: 692mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3436IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 3mg