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Crockpot Creamy Chicken and Dumplings

Comforting creamy chicken and dumplings, slow cooked to perfection with fluffy biscuits soaking in velvety chicken gravy.
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Temps de préparation 15 minutes
Temps de cuisson 7 heures
Temps total 7 heures 15 minutes
Portions: 6 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingrédients
  

For the chicken mixture
  • 2 pounds boneless skinless chicken breasts
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cups sliced carrots
  • 3 cups chicken broth
  • 1 can cream of chicken soup
  • 1 teaspoon poultry seasoning
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup frozen peas
  • 1 can refrigerated biscuits, cut into small pieces
  • 1/2 cup heavy cream (optional) For extra richness

Method
 

Cooking
  1. Add chicken, onion, celery, carrots, broth, soup, and seasonings to the slow cooker.
  2. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is tender.
  3. Shred the chicken with two forks right in the pot.
  4. Stir in peas and biscuit pieces. Cook on high for an additional 30 to 45 minutes, until the biscuits are fluffy and cooked through.
  5. Stir in cream at the end if desired for extra velvety texture. Taste and adjust salt and pepper.

Notes

Ladle into bowls and add cracked black pepper on top. A simple green salad balances the richness, and a soft dinner roll never hurts. If you like a slightly thicker base, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in during the last 20 minutes. The key is patience during the biscuit step—give them the time they need to puff up. This dish tastes even better on day two when the flavors develop in the fridge.