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irregular soft pale biscuit dumpling pieces, large cooked chicken shreds, carrot rounds, celery and peas in thick pale gravy in an ordinary bowl, with no flat rolled dumpling strips or garnish
Andre Lewis

Crockpot Chicken and Biscuit Dumplings

Refrigerated biscuit dough makes soft dumplings here, but it still needs a genuinely hot broth and a closed lid to cook through. Cut the biscuits into small pieces instead of dropping whole rounds on top. The chicken comes out while the dumplings cook. That gives the dough room to swell in the thickened base, then the meat returns for a short final heat with peas rather than getting stirred to threads through another hour of cooking.
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Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken breasts each about 8 oz
  • 1 small yellow onion finely diced
  • 2 medium carrots cut into thin rounds
  • 2 celery ribs finely diced
  • 3 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup evaporated milk
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 can 8 oz refrigerated buttermilk biscuit dough, 8 small biscuits
  • 1 cup frozen peas

Method
 

  1. Place chicken, onion, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 3 to 4 hours, beginning temperature checks at 3 hours and removing chicken as it reaches 165°F.
  2. Cover the cooked chicken on a clean plate. Turn the cooker to high, stir in evaporated milk and replace the lid for 15 minutes until the base is very hot.
  3. Mix cornstarch with cold water and stir into the hot liquid. Cut each small biscuit into 4 pieces and add pieces individually, pressing their bottoms into the liquid without stacking them.
  4. Cover and cook on high for 40 to 50 minutes without lifting the lid, until a dumpling cut through the center is fluffy with no raw dough.
  5. Pull chicken into large pieces and gently fold it into the cooker with peas. Cover for 5 to 10 minutes until chicken reaches 165°F again, then divide the thick chicken and dumplings among 6 bowls.