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Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

Easy crockpot chicken and dumplings with fluffy biscuit dumplings in a creamy broth for about $1.62 a serving.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken thighs ($4.20)
  • 1 onion diced ($0.40)
  • 3 carrots sliced ($0.45)
  • 3 stalks celery sliced ($0.40)
  • 2 cloves garlic minced ($0.10)
  • 4 cups low sodium chicken broth ($1.20)
  • 1 tsp dried thyme ($0.10)
  • 1 tsp salt ($0.02)
  • ½ tsp black pepper ($0.03)
  • 4 oz cream cheese cubed ($0.90)
  • 1 can (16 oz) refrigerated biscuit dough 8 biscuits ($1.50)
  • 1 cup frozen peas ($0.40)

Method
 

  1. Add the onion, carrots, celery, garlic, broth, thyme, salt and pepper to the slow cooker, then add the chicken.
  2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken reaches 165°F.
  3. Shred the chicken and stir it back in with the cream cheese until melted.
  4. Cut each biscuit into quarters and drop them on top of the hot soup. Add the peas, cover and cook on HIGH for 30 to 45 minutes, until the dumplings are cooked through and no longer doughy in the center.
  5. Gently stir and serve right away.

Notes

Costs are estimates based on average US grocery prices for the amount used.