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Crock Pot Chicken and Dumplings Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 5 hours 20 minutes
  • Yield: 4 servings

Description

This comforting Crock Pot Chicken and Dumplings recipe combines tender chicken breasts slow-cooked in a creamy broth with savory dumplings made from refrigerated biscuits. Featuring a flavorful blend of cream of celery and cream of chicken soups, fresh parsley, and poultry seasoning, this easy-to-make dish includes nutritious vegetables and is perfect for a hearty family meal prepared effortlessly in the slow cooker.

Ingredients

Base 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 Crock Pot: Add the diced onion to the bottom of a 6-quart crock pot, then place the boneless skinless chicken breasts evenly on top of the onions.
  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 over the chicken breasts, then pour in the reduced sodium chicken broth. Cover and cook on high for 5 hours.
  3. Add Dumplings and Vegetables: Approximately 1 hour before serving (after about 4 hours of cooking), roll each refrigerated biscuit thin and flat, then cut each biscuit into 4 strips. Stir the thawed frozen vegetables into the slow cooker, then quickly add the biscuit strips on top. Replace the lid as quickly as possible to keep the heat in.
  4. Shred Chicken and Final Cook: Once cooking is complete, remove the chicken breasts and shred them slightly with two forks. Return the shredded chicken to the slow cooker and stir gently to incorporate the dumplings and vegetables. Let the mixture cook an additional 10 minutes to allow the dumplings to finish cooking.
  5. Serve: Ladle the creamy chicken and dumplings into bowls and serve warm for a delicious, comforting meal.

Notes

  • To save time, use thawed frozen peas and carrots as your vegetable mix or substitute with your preferred frozen vegetables.
  • Rolling biscuits thin before cutting them helps the dumplings cook evenly and become tender.
  • Avoid lifting the crock pot lid too often to maintain steady cooking temperature.
  • If you prefer thicker dumplings, you can add fewer strips and allow longer cooking time before adding them.
  • This recipe is best served fresh but leftovers can be refrigerated and reheated gently on the stovetop to avoid breaking the dumplings too much.
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saraflavors.com/crock-pot-chicken-and-dumplings-recipe/