This CrockPot Chicken and Dumplings recipe is a comforting and hearty meal that’s perfect for busy days. With tender chicken, creamy soup, and fluffy dumplings, it’s a classic dish that will warm your heart!
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 package refrigerated biscuit dough (for dumplings)
Instructions:
Prepare the Base:
In the CrockPot, combine the diced onion, cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, and black pepper. Stir until well mixed.
Add the Chicken:
Add the cut chicken thighs to the mixture in the CrockPot. Pour in the chicken broth and gently mix to combine.
Incorporate Vegetables:
Stir in the thawed frozen mixed vegetables until evenly distributed.
Cook;
Cover the CrockPot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
Add the Dumplings:
About 30 minutes before serving, remove the lid and drop spoonfuls of the refrigerated biscuit dough on top of the chicken and vegetable mixture. Cover and cook on HIGH for an additional 30 minutes, until the dumplings are fluffy and cooked through.
Serve:
Once the dumplings are cooked, gently stir the soup before serving. Ladle into bowls and enjoy the comforting flavors of this chicken and dumplings dish!
This CrockPot Chicken and Dumplings is a delicious one-pot meal that’s perfect for a cozy night in. Serve with a side salad or some crusty bread for a complete meal!
