Crock Pot Chicken and Dumplings Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
