Creamy Mushroom Crockpot Chicken and Dumplings
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound boneless skinless chicken thighs
- 8 ounces sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Add the sliced mushrooms, diced onion, and minced garlic on top.
- Pour in the chicken broth and add the cream of mushroom soup. Sprinkle with thyme, salt, and black pepper. Stir gently to combine the liquids.
- Cover and cook on low for 6 hours until the chicken is tender.
- Shred the chicken directly in the slow cooker using two forks. Stir in the heavy cream until the sauce is smooth.
- Cut each biscuit into four pieces and place them on top of the chicken mixture. Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.
Notes
Use fresh mushrooms rather than canned for better texture in the finished sauce. If the sauce seems too thin after adding the cream, mix a teaspoon of cornstarch with a tablespoon of water and stir it in before adding the biscuits. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board