Crock Pot Chicken and Dumplings
This comforting crock pot chicken and dumplings recipe features juicy chicken breasts, creamy soups, and fluffy biscuits for a hearty family dinner.
Equipment
- 1 Slow Cooker 6 QT
Ingredients
Main 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
Instructions
- Place diced onion in the bottom of the crock pot. This layer kinda softens and sweetens during cooking.
- Add both cream of celery and cream of chicken soups, parsley, poultry seasoning, and black pepper. Stir it gently so it’s all blended.
- Lay the chicken breasts evenly on top of that mixture. Don’t overcrowd ‘em.
- Pour in the chicken broth over everything, making sure it covers the chicken for perfect broth depth.
- Cover and set your cooker to low for 6-7 hours or high for 3-4 until chicken’s cooked through and tender pull is easy.
- Once done, carefully remove chicken breasts from pot. Shred ‘em with two forks right away—takes just a minute or two.
- Return shredded chicken back into the crock pot. Add thawed frozen veggies and gently stir everything together nice and even.
- Cut your biscuits into quarters. Place the pieces on top of the mixture in an even layer. Cover and cook on high for 1 more hour till biscuits are fluffy and cooked through.
- Serve warm, and maybe sprinkle some extra parsley for a fresh pop of green.
Notes
Store leftovers in an airtight container in the fridge up to 4 days. To freeze, store chicken and dumplings separately for best texture.