Description
This comforting CrockPot Chicken and Dumplings recipe combines tender chicken thighs slow-cooked with creamy mushroom and cheddar cheese soups, aromatic thyme, and mixed vegetables. Fluffy dumplings made from biscuit dough are cooked on top in the final half hour, creating a hearty, flavorful meal perfect for busy days.
Ingredients
Scale
Main 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
- Prepare the base: In a CrockPot, combine the diced onion, cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Stir well to evenly incorporate all ingredients.
- Add chicken and broth: Add the cut chicken thighs and pour in the chicken broth, mixing gently to coat the chicken pieces with the soup mixture.
- Cook the chicken: Cover the CrockPot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is thoroughly cooked and tender.
- Add vegetables: About 30 minutes before serving, stir in the thawed mixed vegetables to warm them through and blend flavors.
- Add dumplings: Cut the refrigerated biscuit dough into quarters and arrange the pieces on top of the chicken and vegetable mixture in the CrockPot.
- Cook dumplings: Cover and cook on high for an additional 30 minutes until the dumplings have cooked through and become fluffy.
- Serve: Serve the chicken and dumplings hot, straight from the CrockPot, and enjoy this cozy meal.
Notes
- Using boneless, skinless chicken thighs ensures tender and flavorful meat that won’t dry out.
- Frozen mixed vegetables can be substituted with fresh vegetables if preferred; adjust cooking times accordingly.
- For a thicker sauce, you can add a slurry of cornstarch and water during the last hour of cooking if desired.
- Refrigerated biscuit dough is key to quick and easy dumplings without needing to prepare dough from scratch.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
