Crock Pot Chicken and Dumplings
This cozy and creamy Crock Pot Chicken and Dumplings recipe makes classic comfort food effortless. Tender chicken breasts simmer in a rich, savory sauce, then get topped with soft, pillowy dumplings made from refrigerator biscuits. Perfect for a simple, hearty meal any night of the week.
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Servings: 4
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Ingredients
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1 large onion, diced
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1 (10.5 oz) can condensed cream of celery soup
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1 (10.5 oz) can condensed cream of chicken soup
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1 tablespoon fresh parsley, chopped
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1 teaspoon poultry seasoning
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Black pepper, to taste
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4 boneless, skinless chicken breasts
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2 cups reduced-sodium chicken broth
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2 cups frozen mixed vegetables or peas and carrots, thawed
- 1 (16.3 oz) can refrigerated biscuits (Buttermilk, Country, or Homestyle)
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Prepare the Base
Add the diced onion to the bottom of a 6-quart slow cooker. Place chicken breasts on top.
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Make the Sauce
In a small bowl, mix together the cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and pepper. Spread the mixture over the chicken.
Pour the chicken broth over everything.
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Cook
Cover and cook on high for 5 hours (or low for about 7–8 hours).
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Add Vegetables and Dumplings
About 1 to 1½ hours before serving (after 4 hours of cook time), roll each biscuit thin and cut into 4 strips.
Stir in the thawed vegetables, then lay the biscuit strips on top of the mixture. Replace the lid quickly to retain heat.
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Finish and Serve
When cooking is complete, remove the chicken breasts, shred them lightly, and return them to the slow cooker. Stir gently — it’s okay if the dumplings break apart a bit.
Cook for another 10 minutes, then serve warm.
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Dumpling cook time can vary by slow cooker. After 60 minutes, check the biscuits for doneness; they may need up to 90 minutes in some models.
- Nutrition information is approximate and will vary based on ingredients and brands used.