Here’s a more detailed version of the Crockpot Chicken and Dumplings recipe, with extra tips, insights, and step-by-step guidance to ensure a perfect dish every time!

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 7-8 hours on low (or 3-4 hours on high)
Total Time: 8-9 hours

1 1/2 lbs boneless, skinless chicken breasts – Lean, tender meat that shreds beautifully after slow cooking.
4 cups chicken broth – A flavorful base that keeps the dish moist and savory.
1 cup diced carrots – Adds sweetness and color.
1 cup diced celery – Brings a mild crunch and flavor balance.
1/2 cup diced onion – Enhances the depth of flavor.
1 cup frozen peas – Adds a pop of freshness and vibrant green color.
1 tsp garlic powder – Provides a subtle garlicky undertone.
1/2 tsp dried thyme – Offers an earthy and aromatic note.
1/2 tsp dried rosemary – A slightly woodsy flavor that complements the thyme.
Salt and pepper, to taste – For seasoning.

2 cans of refrigerated biscuit dough (e.g., Pillsbury) – Cut into quarters for easy, pillowy dumplings.
1 cup heavy cream – Adds a creamy richness to the dish.

Chop your carrots, celery, and onion into even-sized pieces to ensure uniform cooking.
Thaw frozen peas if necessary.
Cut the biscuit dough into quarters and set aside.

Layer the Crockpot: Place the chicken breasts at the bottom of the crockpot.
Add Vegetables and Seasoning: Add diced carrots, celery, onion, and frozen peas. Sprinkle garlic powder, thyme, rosemary, salt, and pepper evenly over the vegetables.
Pour in Chicken Broth: Cover the ingredients with chicken broth, ensuring everything is submerged.

On Low Heat: Cook on low for 6-7 hours.
On High Heat: Cook on high for 3-4 hours.
The chicken should be tender enough to shred, and the vegetables should be soft but not mushy.

Remove the chicken breasts from the crockpot and shred them with two forks.
Return the shredded chicken to the crockpot, stirring it into the broth and vegetables.

Incorporate Heavy Cream: Stir in the heavy cream to create a creamy, luscious base.
Add Biscuit Dough: Place the biscuit dough pieces evenly across the top of the stew. Avoid stirring to allow them to cook properly.

Cover the crockpot and cook on high for an additional 30-45 minutes.
Check the dumplings for doneness by inserting a toothpick; they should be fluffy and fully cooked.

Gently stir to mix the dumplings with the stew.
Ladle into bowls and serve warm. Optional garnishes include chopped fresh parsley or a sprinkle of black pepper.

Thicker Broth: If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the stew before adding the biscuit dough.
Herbal Boost: Use fresh thyme and rosemary for a more vibrant flavor.
Customization: Feel free to add other vegetables like diced potatoes or mushrooms for extra heartiness.
Dumpling Placement: Spread the dough evenly across the top to ensure even cooking.

Convenient: A true “set it and forget it” meal, ideal for busy days.
Family-Friendly: Everyone loves tender chicken and fluffy dumplings!
Comforting: Perfect for chilly nights or whenever you need a warm, satisfying dish.

Enjoy the cozy, hearty flavors of homemade Crockpot Chicken and Dumplings—a dish that feels like a warm hug in a bowl. Bon appétit!