Crock Pot Chicken and Dumplings

This cozy Crock Pot Chicken and Dumplings recipe features tender shredded chicken, hearty vegetables, and fluffy biscuit dumplings simmered in a rich, flavorful broth—all with easy prep and minimal fuss.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5 10

Total Time 5 20

Course Soup

Cuisine Mexican

Servings 4 servings

Calories 640 kcal

Equipment

1 Slow Cooker 6 QT

Ingredients

Main Ingredients

1 large onion diced
1 can condensed cream of celery soup 10.5 ounces
1 can condensed cream of chicken soup 10.5 ounces
1 tablespoon fresh parsley chopped
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
1 can refrigerated biscuits 16.3 ounces, Buttermilk, Country, or Homestyle

Instructions

Place the diced onion in the bottom of your crock pot.
Add the chicken breasts on top of the onion.
Mix cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and pepper in a medium bowl.
Pour the soup mixture over the chicken breasts and add the chicken broth into the crock pot.
Cover and cook on low for 6 hours (360 minutes).
Remove chicken and shred with two forks. Return to crock pot.
Add thawed frozen vegetables and stir.
Cut refrigerated biscuits into quarters and place on top of chicken mixture.
Cover and cook on high for 1 hour (60 minutes) until the biscuits are golden and cooked through.
Stir, optionally sprinkle with more parsley, and serve warm.

Notes

For best results, use a slow release method and check biscuits for doneness. Dish stores well and reheats easily for next-day meals.