Description
This easy CrockPot Chicken and Dumplings recipe combines tender chicken thighs, creamy soups, and colorful mixed vegetables, all topped with fluffy dumplings. With minimal prep and a hands-off cooking method, it’s the perfect dish for busy weeknights or cozy family dinners. Enjoy a warm, comforting meal that feeds the whole family!
Ingredients
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
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 cups chicken broth
1 (16 oz) bag frozen mixed vegetables, thawed
1 (16 oz) can refrigerated biscuit dough (for dumplings)
Instructions
- In a CrockPot, combine the diced onion, cream of mushroom soup, cheddar cheese soup, thyme, garlic powder, and black pepper. Stir well.
- Add the chicken thighs and chicken broth, mixing to coat the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- Stir in the thawed mixed vegetables 30 minutes before serving.
- Cut the biscuit dough into quarters and place on top of the chicken mixture.
- Cover and cook on high for an additional 30 minutes until the dumplings are fluffy and cooked through.
- Serve hot and enjoy!
Notes
Use chicken thighs for the best flavor and tenderness.
Feel free to customize the vegetables to your liking.
For thicker broth, mix cornstarch with water and stir in before adding dumplings.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooking (CrockPot)
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 420 kcal
