Crockpot Chicken & Dumplings

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I stole this recipe for Crockpot Chicken & Dumplings from food.com who stole it from spendwithpennies.com. Traditional chicken and dumplings are made easily using a slow cooker and minimum prep time. Onions are placed in a slow cooker with chicken breasts on top. Two condensed cream soups are mixed with seasoning and spread on the chicken. Refrigerated biscuits are rolled thin and sliced to make the dumplings. Frozen vegetables and the biscuit strips are added to the slow cooker after several hours. The chicken is removed and shredded, and then everything is mixed together and served. This chicken and dumplings meal tastes like you spent the whole day in the kitchen.

“As for those grapefruit and buttermilk diets, I’ll take roast chicken and dumplings.” – Hattie McDaniel, Actress (see more quotes in the Quotes tab)

Spray the slow cooker with non-stick spray. Add 1 large diced onion to the bottom of slow cooker, top with 4 boneless, skinless chicken breasts.

In a small bowl, combine 10 ½ oz can cream of celery soup, 10 ½ oz can cream of chicken soup, 1 tbsp fresh parsley, 1 tsp poultry seasoning and ¼ tsp pepper.

Spread over chicken breasts. Top with 2 cups chicken broth.

Cook on HIGH for 5 hours. 1 hour before serving (at 4 hour mark) roll each biscuit from 1 (8 pieces) can refrigerated biscuits thin and flat. Cut into 4 strips.

Add 2 cups frozen vegetables or 2 cups peas and carrots to the slow cooker.

Next add the biscuit strips to slow cooker and stir. Cook 1 hour more.

Remove chicken breasts and slightly shred. Then add the chicken back into slow cooker.

Stir everything together (this will break up the dumplings somewhat, which is okay). Cook 10 minutes more.

Serve warm.

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Crockpot Chicken & Dumplings

Traditional chicken and dumplings are made easily using a slow cooker and minimum prep time. Onions are placed in a slow cooker with chicken breasts on top. Two condensed cream soups are mixed with seasoning and spread on the chicken. Refrigerated biscuits are rolled thin and sliced to make the dumplings. Frozen vegetables and the biscuit strips are added to the slow cooker after several hours. The chicken is removed and shredded, and then everything is mixed together and served.
Course Entree
Cuisine Southern
Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Servings 6 people

Ingredients

  • 1 large onion diced
  • 10 ½ oz can cream of celery soup
  • 10 ½ oz can cream of chicken soup
  • 1 tbsp fresh parsley
  • 1 tsp poultry seasoning
  • ¼ tsp black pepper
  • 4 boneless skinless chicken breasts
  • 2 cups chicken broth
  • 2 cups frozen vegetables or 2 cups peas and carrots thawed
  • 1 can (8 pieces) refrigerated biscuits

Instructions

  1. Add onion to the bottom of slow cooker, top with chicken breasts.
  2. 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 for 5 hours.
  3. 1 hour before serving (at 4 hour mark) roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to slow cooker and stir. Cook 1 hour more.
  4. Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat, which is ok). Cook 10 minutes more and serve warm.

Recipe Notes

I spray the slow cooker with non-stick spray first.