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Vegan Chicken and Dumplings

A creamy, hearty slow cooker comfort meal made with tender plant-based chicken, fluffy dumplings, and savory vegetables.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces plant-based chicken breasts or cutlets, chopped Ensure chicken is fully vegan-certified.
  • 1 can cream of chicken-style soup Use dairy-free for vegan.
  • 1 cup vegetable broth Use low-sodium if preferred.
  • 1 cup frozen peas and carrots
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste black pepper
  • 2 cups biscuit dough (store-bought or homemade) Use vegan biscuit dough for vegan option.

Method
 

Preparation
  1. Place chopped plant-based chicken in the bottom of the slow cooker.
  2. In a bowl, whisk together cream-style soup, vegetable broth, peas, carrots, onion, garlic powder, thyme, salt, and pepper.
  3. Pour mixture evenly over the plant-based chicken.
  4. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
  5. About 30 minutes before serving, tear biscuit dough into 1-inch pieces.
  6. Drop dough pieces evenly over the simmering stew.
  7. Cover and cook an additional 30 minutes without lifting the lid.
  8. Stir gently to coat dumplings in sauce and serve hot.

Notes

Do not lift the lid while dumplings steam. For vegan success, use thick vegan cream soup for richer texture.