Crockpot Chicken & Dumplings

Instructions:

1. Add the chicken, onion, carrots, celery, broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper to the crockpot.
2. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
3. Shred the chicken with two forks and stir it back into the soup.
4. For biscuit dumplings: Cut biscuit dough into small pieces and drop into the crockpot.
   For homemade dumplings: Mix flour, baking powder, salt, and milk to form a soft dough; drop spoonfuls into the pot.
5. Add the peas, cover, and cook on HIGH for 30–45 minutes, or until dumplings are fluffy and cooked through.
6. Serve warm with extra black pepper and parsley if desired.

Variations

• Add fresh herbs like thyme or parsley to the broth for added freshness.
• Stir in a splash of heavy cream for extra richness.
• Replace peas with mixed vegetables for a heartier finish.
• Use rotisserie chicken to cut down cooking time — add dumplings once everything is heated through.

Tips

• Don’t over-stir after adding the dumplings; they need still steam to stay light and fluffy.
• Keep dumpling pieces small so they cook evenly.
• If the broth becomes too thick, add a splash of extra chicken broth.
• Let the casserole sit for a few minutes before serving to thicken naturally.