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Crock Pot Chicken and Dumplings

0.0/5 rating (0 votes)
  • Ready in: Prep: 10 M, Cook: 5 H, Total: 5 H 10 M
  • Serves: 4
  • Complexity: easy
  • kcal: 506
Crock Pot Chicken and Dumplings

Easy Crock Pot Chicken and Dumplings. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.


  • 1 large onion, diced
  • 1 can (10.5 oz.) cream of celery soup
  • 1 can (10.5 oz.) cream of chicken soup
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • black pepper to taste
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables or peas and carrots, defrosted
  • 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)
  • Step by Step Directions


      As easy as this recipe is, here are a few tips to make sure it turns out perfectly for you!

      This recipe is best made in a 6 QUART CROCK POT.

      While this chicken and dumplings recipe uses frozen veggies, THEY SHOULD BE DEFROSTED before adding to the slow cooker.

      My biscuits are always perfectly cooked after 60 minutes however some slow cookers MAY REQUIRE EXTRA TIME to cook the biscuits.

      Open the lid as little as possible as the SLOW COOKER CAN LOSE HEAT QUICKLY and this can cause your biscuits to not cook properly.

      Boneless CHICKEN THIGHS make an excellent addition to this recipe.

      Once the biscuits are cooked through they should still have a SOFT, SLIGHTLY DOUGHY DUMPLING-LIKE TEXTURE.

      Depending on the size of your slow cooker, this recipe MAY NOT DOUBLE WELL.  To double this recipe, cook the chicken portion as directed.  Additional dumplings can be cooked on the stovetop or baked in the oven as biscuits.

    2. Add onion to 6-quart crock pot and top with chicken breasts.

      In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

      Approximately 1 hour (I allow 60 – 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

      TO SERVE:

      Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.


      My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

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