**Crockpot Chicken and Dumplings** is the kind of comfort food that practically cooks itself—creamy, hearty, and perfect for a slow day. Here’s a reliable, classic version you can make easily:
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### 🍲 Crockpot Chicken and Dumplings
#### **Ingredients**
* 2 boneless, skinless chicken breasts (or thighs)
* 4 cups chicken broth
* 1 can cream of chicken soup
* 1 small onion (chopped)
* 2 cloves garlic (minced)
* 2 carrots (sliced)
* 2 celery stalks (chopped)
* 1 teaspoon dried thyme
* Salt & black pepper (to taste)
* 1 cup milk (optional, for extra creaminess)
**For Dumplings:**
* 1 can refrigerated biscuit dough *(like Pillsbury)*
*or homemade dumplings (see below)*
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#### **Instructions**
1. **Load the crockpot**
Add chicken, broth, soup, onion, garlic, carrots, celery, thyme, salt, and pepper.
2. **Cook**
* Low: 6–7 hours
* High: 3–4 hours
3. **Shred chicken**
Remove the chicken, shred it with forks, then return it to the crockpot.
4. **Add dumplings**
Tear biscuit dough into small pieces and drop them into the crockpot.
5. **Finish cooking**
Cook on **high for another 1–2 hours**, until dumplings are cooked through and fluffy.
6. **Optional creamy finish**
Stir in milk at the end for a richer texture.
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### 🥣 Homemade Dumplings (Optional)
If you prefer from scratch:
* 2 cups flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2 tablespoons butter
* ¾ cup milk
Mix into a soft dough, drop spoonfuls into the crockpot, and cook the same way.
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### 👍 Tips
* Don’t lift the lid too often after adding dumplings—they need steady heat to cook properly.
* For extra flavor, add a pinch of paprika or a bay leaf.
* If you want it thicker, mash a few cooked veggies or add a cornstarch slurry.
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If you want, I can give you a **quick stovetop version**, a **healthy/light version**, or even a **spicy twist** to suit your taste.