Crock Pot Chicken and Dumplings Recipe

Introduction

This Crock Pot Chicken and Dumplings recipe is a comforting, hearty meal perfect for busy days. Tender chicken simmers in a creamy broth, topped with soft homemade dumplings cooked right in the slow cooker. It’s easy to prepare and sure to satisfy the whole family.

Ingredients

• 1 large onion, diced
• 10.5 ounces condensed cream of celery soup (1 can)
• 10.5 ounces condensed cream of chicken soup (1 can)
• 1 tablespoon chopped fresh parsley
• 1 teaspoon poultry seasoning
• Black pepper, to taste
• 4 boneless, skinless chicken breasts
• 2 cups reduced sodium chicken broth
• 2 cups frozen vegetables (or peas and carrots, thawed)
• 16.3 ounces refrigerated biscuits (1 can; buttermilk, country, or homestyle)

Instructions

1. Step 1: Add the diced onion to a 6-quart crock pot and place the chicken breasts on top.
2. Step 2: In a small bowl, mix the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, and black pepper. Spread this mixture evenly over the chicken breasts.
3. Step 3: Pour the chicken broth over everything, then cover and cook on high for 5 hours.
4. Step 4: About 1 hour before serving (after 4 hours of cooking), roll each biscuit dough piece thin and flat. Cut each into 4 strips.
5. Step 5: Add the frozen vegetables to the slow cooker and stir gently. Place the biscuit strips on top of the mixture and quickly replace the lid.
6. Step 6: When cooking is finished, remove the chicken breasts and shred them slightly. Return the shredded chicken to the slow cooker and stir gently, allowing the dumplings to break up a little, which is normal.
7. Step 7: Let the mixture cook for an additional 10 minutes before serving. Enjoy warm.

Tips & Variations

• For extra flavor, sauté the onion before adding it to the crock pot.
• Use whichever refrigerated biscuits you prefer—homestyle adds a fluffier texture, while buttermilk gives a slight tang.
• If you want a thicker broth, add 1 tablespoon of flour to the soup mixture before spreading it over the chicken.
• Add fresh or frozen herbs like thyme or rosemary for an herby twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the stew seems too thick. Avoid freezing as dumplings may become soggy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, bone-in chicken pieces can be used but may require longer cooking time to become tender. Adjust accordingly and ensure the chicken is cooked through before serving.

Can I make the dumplings from scratch instead of using canned biscuits?

Absolutely! If you prefer homemade dumplings, prepare your favorite basic biscuit dough and cut into strips to add during the last hour of cooking.

Crock Pot Chicken and Dumplings Recipe

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4.5 from 127 reviews

This Crock Pot Chicken and Dumplings recipe is a comforting, hearty meal perfect for chilly days. Tender chicken breasts slow-cooked in a creamy soup base with fresh herbs and frozen vegetables, topped with fluffy homemade biscuit dumplings cooked right in the slow cooker, making dinner effortless yet delicious.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 5 hours 10 minutes
• Total Time: 5 hours 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large onion, diced
• 4 boneless skinless chicken breasts
• 2 cups reduced sodium chicken broth
• 2 cups frozen vegetables (or peas and carrots, thawed)

Soup Mixture

• 10.5 ounces condensed cream of celery soup (1 can)
• 10.5 ounces condensed cream of chicken soup (1 can)
• 1 tablespoon chopped fresh parsley
• 1 teaspoon poultry seasoning
• Black pepper, to taste

Dumplings

• 16.3 ounces refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)

Instructions

1. Prepare the base: Add the diced onion to the bottom of a 6-quart crock pot and place the boneless skinless chicken breasts on top evenly.
2. Mix and add soup mixture: In a small bowl, combine the cream of celery soup, cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. Spread this mixture evenly over the chicken breasts in the crock pot. Pour the reduced sodium chicken broth over everything. Cover and cook on high for 5 hours.
3. Add dumplings and vegetables: Approximately 1 hour before the end of cooking (after about 4 hours), roll each refrigerated biscuit thin and flat, then cut into 4 strips. Add the thawed frozen vegetables into the slow cooker and stir gently. Place the biscuit strips on top of the mixture, then quickly replace the lid to retain heat.
4. Shred chicken and finish cooking: After the biscuits have cooked for about 1 hour, carefully remove the chicken breasts and shred them slightly into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to combine with the dumplings and vegetables. Let everything cook for an additional 10 minutes to meld the flavors and finish cooking the dumplings.
5. Serve: Once the final cooking time is complete, serve the creamy chicken and fluffy dumplings hot from the crock pot for a satisfying meal.

Notes

• Use refrigerated biscuit dough varieties such as Buttermilk, Country, or Homestyle for best results.
• You can substitute frozen mixed vegetables with your preferred mix like peas and carrots.
• For fluffier dumplings, roll the biscuits thinner before cutting.
• Adjust poultry seasoning and black pepper to your taste preference.
• Ensure to replace the slow cooker lid quickly after adding biscuit strips to keep the heat inside for proper cooking.

Keywords: Crock Pot Chicken and Dumplings, slow cooker chicken, comforting chicken recipe, biscuit dumplings, creamy chicken stew