Want some comforting homemade chicken and dumplings but don’t have the time? This easy crockpot recipe is the perfect solution. Tender, fall-apart chicken, rich, creamy sauce and soft, chewy dumplings combine for the ultimate hearty meal. With just a few ingredients and minutes of prep time, you can prepare family-friendly dinners without any hassle.
The Beauty of Slow Cooker Meals
There’s nothing better than coming home to a house full of tempting smells and knowing that dinner is already perfectly prepared. A slow cooker does all the work for you, turning a few simple ingredients into delicious meals while you run errands or enjoy the day.
This chicken and dumplings recipe harnesses the magic of the crockpot. Everything comes together in just 5 minutes and can be cooked all day long. And what is the result? Succulent chicken and soft homemade gyoza wrapped in a luxuriously creamy soup. It tastes like it took hours to cook, but you can’t tell!
There’s nothing better than coming home to a house full of tempting smells and knowing that dinner is already perfectly prepared. A slow cooker does all the work for you, turning a few simple ingredients into delicious meals while you run errands or enjoy the day.
This chicken and dumplings recipe harnesses the magic of the crockpot. Everything comes together in just 5 minutes and can be cooked all day long. And what is the result? Succulent chicken and soft homemade gyoza wrapped in a luxuriously creamy soup. It tastes like it took hours to cook, but you can’t tell!
Ingredients
- 1 medium yellow onion, chopped
- 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 Boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups chicken broth
- 1 16 oz bag of thawed frozen vegetable mix
- 1 10 oz refrigerated flaky biscuit tube
Directions
Spray 6 – Quart Slow Cooker with Nonstick Spray. Add chopped onions. Top with chicken in an even layer.
Combine soup, thyme, garlic powder, and black pepper in a medium bowl. Pour the soup mixture over the chicken. Pour in the chicken broth. On
“High” he cooks for 4 hours. Add thawed frozen vegetables and mix.
On a lightly floured surface, carefully roll each cookie into an oval shape about 1/4 inch thick. Cut each oval into 6 equal pieces.
Carefully arrange the biscuits over the chicken and vegetables. Cover and simmer for another 45-60 minutes until the dumplings are cooked through.
Using a slotted spoon, transfer the chicken to a plate. Shred the chicken with two forks and return to the slow cooker. Stir the mixture gently to dissolve some of the dumplings into the soup.
Chicken and gyoza should be served warm. Garnish with chopped parsley if desired.