Add the diced onion, cream of mushroom soup, cheddar cheese soup, dried thyme, garlic powder, shredded chicken, and chicken broth to the CrockPot. Stir to combine.
Cook the Base:
Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and flavors are well blended.
Make the Dumplings:
In a small bowl, mix the flour, baking powder, and salt.
Stir in milk and melted butter until a soft dough forms.
Add Dumplings to CrockPot:
Drop spoonfuls of the dumpling dough over the hot chicken mixture.
Cover and cook on high for 30–40 minutes or until the dumplings are cooked through and fluffy.
Serve:
Spoon the chicken and dumplings into bowls, ensuring each serving has a few dumplings and plenty of creamy soup.
Serving and Storage Tips
