It was on a chilly winter evening when I first tasted the warmth of Crockpot Chicken and Dumplings at a neighbor’s house. As the soft, doughy dumplings melted in my mouth, I was taken back to my grandmother’s kitchen, where the aroma of freshly baked bread and stewed chicken filled the air. On returning home, I eagerly dug out her old recipe book, only to discover that the dish had roots not just in our family but across continents and cultures. Over the years, this simple yet delightful dish has traveled with me, from friendly gatherings to family dinners, each time evoking memories of love, laughter, and togetherness.
The beauty of Crockpot Chicken and Dumplings lies not just in its deliciousness but also its adaptability. Whether it’s adding a touch of cream cheese for richness or tweaking it with cream of mushroom soup for depth, the variations are endless. Let’s dive into this timeless recipe that has been a favorite for generations, bringing families and friends closer one bowl at a time.
How to Prepare Crockpot Chicken and Dumplings
Ingredients for Crockpot Chicken and Dumplings
- 4 boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 medium onion, diced finely
- 1 package refrigerated biscuit dough
- 2 cups chicken broth
Directions for Crockpot Chicken and Dumplings
- In the crockpot, combine chicken breasts, butter, both cans of condensed soup, and onion.
- Pour in chicken broth to cover the ingredients.
- Cook on high for 5 to 6 hours or until the chicken is tender and easily shreds with a fork.
- About 30 minutes before serving, tear the biscuit dough into small pieces and add them to the crockpot. Stir gently.
- Cook until the dough is no longer raw in the center, roughly 30 minutes.
- Serve hot, garnishing with fresh parsley if desired.
What is the history behind Chicken and Dumplings?
This comfort food has roots in various cultures, often seen as a hearty meal to provide warmth and sustenance during cold seasons. In the U.S., it became popular during the Great Depression due to its cost-effective ingredients and fulfilling nature.
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken pieces can be used, but they might add more cooking time. Remember to remove the bones before serving.
Can I add vegetables to my Crockpot Chicken and Dumplings?
Of course! Many enjoy adding carrots, peas, celery, or even potatoes for added nutrition and flavor.
How can I ensure my dumplings are fully cooked?
Make sure to tear the biscuit dough into small pieces and ensure they are submerged in the liquid. Cooking them for at least 30 minutes should ensure they are done, but you can cut one open to check if needed.
Is it possible to make this dish dairy-free?
Yes, you can replace butter with a dairy-free alternative and ensure the canned soups you use do not contain dairy.
Can I use homemade biscuit dough instead of store-bought?
Absolutely! Homemade biscuit dough can bring an even richer flavor and texture to the dish. Just ensure it’s rolled and cut into small pieces before adding to the crockpot.
Is there a gluten-free version of this dish?
Yes, you can opt for gluten-free canned soups and use gluten-free biscuit dough or a gluten-free dumpling recipe.
How long can I store the leftovers?
Store any leftover Crockpot Chicken and Dumplings in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave before serving.
Do I have to use both cream of chicken and cream of mushroom soup?
Not at all. While this version combines both for a richer flavor, you can opt for two cans of either based on your preference.
What can I serve alongside Chicken and Dumplings for a complete meal?
A crisp green salad, steamed vegetables, or even a slice of crusty bread can complement this dish wonderfully, making for a wholesome meal.
Crockpot Chicken and Dumplings
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 2 10 1/2 ounce cans condensed cream of chicken soup
- 1 medium onion finely diced
- 1 10 ounce package refrigerated biscuit dough
- 2 cups water or as needed to cover
- Place chicken, condensed soup, onion, and butter in a slow cooker.
- Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours.
- About 30 minutes before serving, tear biscuit dough into pieces.
- Place dough in the Crockpot.
- Cook until dough is no longer raw in the center.
- Serve hot and enjoy!