Crockpot chicken and dumplings

Name: Crockpot chicken and dumplings
Prep time: 20 min
Cook time: 430 min
Total time: 450 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 yellow onion, diced; 2 carrots, diced; 2 stalks celery, diced; 1½ lb chicken breasts; 2 tbsp butter, cut into small pieces; 2 cans cream of chicken soup; 3 cups chicken broth; ½ tsp dried thyme; ½ tsp black pepper; 1 can refrigerated biscuit dough, 8 biscuits; 1 cup frozen peas

Creamy chicken stew simmers all day, then biscuit dough goes on top and puffs into soft, fluffy dumplings, the easiest version of a Southern classic.

450 min total
20 min hands-on
Anyone can make this
Serves 6
About $2.30 a serving
540 calories
Good the next day

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
1½ lb chicken breasts
2 tbsp butter, cut into small pieces
2 cans cream of chicken soup
3 cups chicken broth
1 can refrigerated biscuit dough, 8 biscuits
1 cup frozen peas

From your pantry

½ tsp dried thyme
½ tsp black pepper

Each serving has about 540 calories, 34 g protein, 48 g carbs and 23 g fat, and costs about $2.30 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
No butter? Ghee works.
No chicken broth? Vegetable broth or bone broth works.
No frozen peas? Frozen mixed vegetables work.

Steps

Tap an underlined word for a quick explanation.

the onion, carrots and celery.
Lay the chicken breasts in the slow cooker, scatter the vegetables around them and dot the butter on top.
the cream of chicken soup, broth, thyme and pepper together in a bowl until smooth and pour it over.
Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
Timer: 360 min
Lift the chicken onto a cutting board and check it: 165°F in the thickest part, or white with no pink inside. it with two forks and stir it back in.
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Cut each biscuit into quarters and drop the pieces over the top of the stew, pressing them gently into the liquid.
Dolly’s tip: Kitchen scissors cut raw biscuit dough faster and cleaner than a knife.
Turn the slow cooker to HIGH, cover and cook for 45 minutes to 1 hour, until the dumplings are puffed and cooked through.
High heatTimer: 50 min
Dolly’s tip: Cut one dumpling in half to check. It should look fluffy inside, like a biscuit. If the middle is still doughy, give it 15 more minutes.
Gently stir in the peas, cover for 5 minutes until they’re hot, and serve.
High heatTimer: 5 min