Introduction to Dump and Go Crockpot Chicken and Dumplings
Ah, the joy of coming home to the comforting aroma of a hearty meal! If you’re anything like me, the “Dump and Go Crockpot Chicken and Dumplings” is a lifesaver on those hectic weeknights. This recipe is not just a simple dinner, but a cozy hug in a bowl. With just a few ingredients and minimal prep, you can create a dish that will impress your family and soothe your busy mom heart. It’s perfect for those long days when you crave easy comfort food without sacrificing flavor. Let’s dive into this delicious adventure together!
Why You’ll Love This Dump and Go Crockpot Chicken and Dumplings
This recipe is the epitome of convenience! Just dump the ingredients in your crockpot and let it work its magic while you tackle your to-do list. With its delightful blend of tender chicken and fluffy dumplings, every bite is pure comfort. Plus, the flavors meld beautifully, making it a winner even for picky eaters. Perfectly suited for busy moms like us, it’s a quick way to serve up joy in a bowl!
Ingredients for Dump and Go Crockpot Chicken and Dumplings
Let’s gather our ingredients, shall we? This part is like preparing your palette before painting a masterpiece. Here’s what you’ll need:
- Boneless, skinless chicken breasts: The star of the dish! Tender and juicy, they soak up all the lovely flavors.
- Cream of chicken soup: It adds richness and creamy goodness to the mix. If you prefer, look for a low-sodium option for a lighter touch.
- Chicken broth: This boosts the chicken’s savory taste and keeps everything moist. Homemade or store-bought works just fine!
- Frozen mixed vegetables: A colorful blend of peas, carrots, and corn. They bring freshness and crunch. Feel free to swap them for your family’s favorite veggies.
- Onion powder: It lends a subtle, savory depth without the hassle of chopping onions. A must-have in my pantry!
- Garlic powder: For that delightful aroma and flavor that elevates any dish.
- Dried thyme: This herb ties everything together, bringing an earthy note that warms your soul.
- Salt and pepper: Essential for flavoring, just remember to adjust according to your taste. A little pinch can go a long way!
- Refrigerated biscuit dough: These little rounds transform into fluffy dumplings! You can use homemade dumplings if you’re feeling adventurous.
Don’t worry, if you want exact measurements, they’re at the bottom of the article and easily printable. Let’s get cooking!
How to Make Dump and Go Crockpot Chicken and Dumplings
Step 1: Prepare the Chicken
First things first, let’s lay the foundation of our cozy meal. Place the boneless, skinless chicken breasts right at the bottom of your crockpot. I like to give them a little sprinkle of salt and pepper for good measure. Trust me, this little seasoning provides a great flavor base as it stews.
Step 2: Mix the Sauce and Vegetables
Now, grab a mixing bowl. Combine the cream of chicken soup and chicken broth; give them a good stir until they’re well blended. Then, add in those vibrant frozen mixed vegetables. Remember, they don’t need any cooking beforehand! The crockpot does the magic for you. Toss in the onion powder, garlic powder, and dried thyme, and mix well. This sauce is going to make your chicken sing with flavor!
Step 3: Combine and Cook
Carefully pour this velvety mixture over the chicken breasts. Make sure they are all coated well because they’ll soak up every bit of that flavor as they cook. Cover your crockpot with its lid and set it to cook on low for 6 to 8 hours or high for 3 to 4 hours. Your kitchen will soon be filled with the most inviting aroma!
Step 4: Shred the Chicken
About 30 minutes before you’re ready to serve, it’s time for the star player to shine! Use two forks to shred the chicken right in the crockpot. I find doing this while it’s all still cooking helps keep that juicy tenderness. Just stir it a bit to mix everything together, and allow those flavors to meld beautifully.
Step 5: Add the Biscuit Pieces
Next, open that can of refrigerated biscuit dough. This is where the fun really begins! Cut each biscuit into quarters. Then, drop those fluffy pieces into the crockpot, gently stirring them into the chicken and sauce mixture. They’ll puff up beautifully as they cook!
Step 6: Final Cooking
Cover the crockpot again and let it cook on high for an additional 30 minutes. During this time, your biscuits will transform into fluffy dumplings, soaking up all those savory flavors. Soon, you’ll have a warm bowl of “Dump and Go Crockpot Chicken and Dumplings” that’s just begging to be served. Get some bowls ready because this comforting dish is about to become a family favorite!
Tips for Success
- Prep your ingredients the night before for an even quicker morning assembly.
- Don’t rush the cooking time; low and slow brings out the best flavors.
- Feel free to customize with your favorite veggies or add in some cooked chicken if you have leftovers.
- Keep an eye on the biscuit pieces; they should puff up and feel fluffy!
- Serve with a side salad to balance the meal.
Equipment Needed
- Crockpot: This is the heart of the recipe. A slow cooker will do nicely if you don’t have a traditional crockpot.
- Mixing Bowl: A standard mixing bowl works perfectly for combining your ingredients.
- Two Forks: Essential for shredding the chicken; you can also use tongs if you prefer.
- Cutting Board: Handy for cutting the biscuit dough into quarters.
Variations
- Herb Twist: Add fresh herbs like rosemary or parsley for an extra burst of flavor.
- Veggie Upgrade: Substitute the frozen mixed vegetables with fresh ones like bell peppers, zucchini, or green beans for a seasonal touch.
- Spicy Kick: Toss in some red pepper flakes or your favorite hot sauce for a bit of heat.
- Gluten-Free Option: Use gluten-free biscuit dough or homemade dumplings to cater to dietary needs.
- Protein Swap: Try using turkey or even shredded rotisserie chicken for a different twist!
Serving Suggestions
- Side Salad: Pair with a fresh garden salad drizzled with a light vinaigrette for a refreshing contrast.
- Bread Basket: Serve with warm, crusty bread or dinner rolls to soak up all that delicious sauce.
- Drink Pairing: A glass of chilled white wine or lemonade complements the dish beautifully.
- Garnish: Sprinkle fresh parsley or chives on top for a pop of color.
FAQs about Dump and Go Crockpot Chicken and Dumplings
Can I use frozen chicken for this recipe?
Absolutely! Using frozen chicken is a great time-saver, just make sure to extend the cooking time by an hour if you’re cooking on low.
What can I substitute for the cream of chicken soup?
If you’re looking for alternatives, try a homemade version with heavy cream and chicken stock, or opt for a low-fat soup to lighten things up.
Is it safe to leave the crockpot on while I’m at work?
Yes, slow cooking is perfect for busy days! Just set it on low before you leave, and come home to a delicious meal.
Can I add more vegetables to the mix?
Definitely! Feel free to customize your vegetable selection to include favorites like bell peppers, kale, or even sweet potatoes.
How should I store leftovers?
Allow leftovers to cool, then transfer them to an airtight container. They’ll keep well in the refrigerator for about 3-4 days!
Final Thoughts
As I reflect on my journey with the “Dump and Go Crockpot Chicken and Dumplings,” I can’t help but smile. This dish has become a go-to comfort food that embraces not just my love for cooking, but the essence of home. It offers warmth on chilly evenings, with every spoonful reminding me that even on the busiest days, satisfaction is just a few ingredients away. Watching my family gather around the table, sharing stories over this hearty meal, fills my heart with joy. Cooking has never been more delightful, and I hope you find the same happiness in every bite!
Print
Dump and Go Crockpot Chicken and Dumplings
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A simple and hearty recipe for Dump and Go Crockpot Chicken and Dumplings, perfect for an easy meal.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (biscuits) refrigerated biscuit dough
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- In a separate bowl, mix together the cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, thyme, salt, and pepper.
- Pour the mixture over the chicken in the crockpot, ensuring the chicken is well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, shred the chicken in the crockpot using two forks.
- Open the can of biscuit dough and cut each biscuit into quarters.
- Drop the biscuit pieces into the crockpot, gently stirring to combine.
- Cover and cook for an additional 30 minutes on high, or until the biscuits are cooked through and fluffy.
Notes
- This dish is great for leftovers and can be stored in the refrigerator for a few days.
- Feel free to customize the vegetable mix based on your preferences.
- You can substitute the biscuit dough with homemade dumplings if preferred.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
