This hearty and creamy Chicken and Dumplings dish is packed with tender chicken, vegetables, and fluffy cheddar dumplings. Made in the CrockPot, it’s a comforting meal with minimal effort!
Ingredients:
For the Soup:
1 lb boneless, skinless chicken breasts or thighs, cut into chunks
1 medium onion, diced
3 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup diced carrots
1 cup diced celery
1 cup frozen peas
1 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper, to taste
For the Dumplings:
1 cup all-purpose flour
1/2 cup shredded cheddar cheese
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons melted butter
Instructions:
Step 1: Prepare the Soup Base
Place the chicken, onion, carrots, celery, garlic powder, thyme, salt, and pepper in the CrockPot.
Add the chicken broth and cream of chicken soup; stir to combine.
Step 2: Cook the Soup
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.
Step 3: Make the Cheddar Dumplings
In a mixing bowl, combine the flour, cheddar cheese, baking powder, and salt.
Stir in the milk and melted butter until a soft dough forms.
Step 4: Add Dumplings and Finish Cooking
Increase the CrockPot to HIGH (if cooking on LOW).
Drop spoonfuls of the dumpling dough on top of the soup.
Cover and cook for an additional 30-45 minutes, until the dumplings are cooked through and fluffy.
Step 5: Add Peas and Serve
In the last 10 minutes of cooking, add the frozen peas to the CrockPot and gently stir.
Adjust seasoning with more salt and pepper if needed, then serve hot.
Serving Suggestions:
Garnish with a sprinkle of cheddar cheese or chopped parsley.
Serve with a fresh side salad or crusty bread for an extra comforting meal.
Enjoy your CrockPot Chicken and Dumplings with Cheddar Cheese!
