Ingredients
Scale
- 2 lbs (900 g) boneless skinless chicken thighs
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup (240 ml) chicken broth
- 1 cup (150 g) frozen mixed vegetables
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 package (16 oz / 450 g) refrigerated biscuit dough
Instructions
- Add chicken, cream of chicken soup, chicken broth, mixed vegetables, thyme, garlic powder, onion powder, and black pepper to the crockpot. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, cut the biscuit dough into quarters and drop them into the crockpot.
- Cover and cook until the dumplings are fluffy and cooked through.
- Serve warm and enjoy your delicious meal!
Notes
- For added flavor, consider seasoning the chicken with salt and pepper before adding to the crockpot.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: crockpot chicken and dumplings, comfort food, easy recipes