DIRECTIONS
Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on High until the chicken is cooked through, about 3 hours.
Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut or tear biscuits into small bite-sized pieces then stir into chicken mixture. Spoon liquid over any biscuits at the top.
Cook on High until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.
Method of Storage
To keep your Crockpot Chicken and Dumplings fresh and delicious, follow these storage guidelines:
Storage Instructions
Refrigeration:
Allow the dish to cool to room temperature before storing.
Transfer any leftovers to an airtight container and refrigerate.
It’s best consumed within 3-4 days for optimal taste and freshness.
Freezing:
For longer storage, you can freeze the chicken and dumplings.
Let the dish cool completely, then portion it into freezer-safe containers or resealable plastic bags.
Label with the date, and it can be frozen for up to 2-3 months.
Reheating Tips
Microwave:
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through to ensure even heating.
Stovetop:
For larger portions, reheat in a saucepan over medium heat. Stir occasionally until heated through, adding a splash of broth or water if it appears too thick.
Oven:
Preheat the oven to 350°F (175°C). Place the dish in an oven-safe container, cover with foil, and heat for about 20-30 minutes or until warmed through.
Enjoying Leftovers
Serve the reheated chicken and dumplings with a side of fresh greens or crusty bread for a complete meal.
By following these storage methods, you can enjoy your Crockpot Chicken and Dumplings for days to come, ensuring they remain flavorful and comforting!
