Crock Pot Chicken and Dumplings Recipe
A comforting slow-cooked classic, this dish features tender chicken breasts enveloped in a velvety, savory sauce, accompanied by effortless shortcut dumplings for a satisfying meal with minimal effort.
Ingredients
- 10.5 ounces condensed cream of celery soup 1 can
- 1 teaspoon poultry seasoning
- 2 cups reduced sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 4 boneless skinless chicken breasts
- 1 large onion diced
- 2 cups frozen vegetables or peas and carrots thawed
- 10.5 ounces condensed cream of chicken soup 1 can
- 16.3 ounces refrigerated biscuits 1 can; Buttermilk, Country, or Homestyle
- Black pepper to taste
Instructions
- Place the diced onion into the bottom of a 6-quart slow cooker and arrange the chicken breasts over top.
- In a separate bowl, stir together the cream of celery soup, cream of chicken soup, chopped parsley, poultry seasoning, and a dash of black pepper. Spread this mixture evenly over the chicken. Pour in the chicken broth. Set the slow cooker to high and cook for 5 hours.
- Roughly one hour before serving—after approximately 4 hours of cooking—flatten each biscuit and slice into four strips. Stir the thawed vegetables into the slow cooker, then layer the biscuit strips over the top. Quickly replace the lid to retain heat.
- Before serving, remove the chicken breasts and shred them lightly using two forks. Return the shredded chicken to the pot and stir to incorporate, allowing the dumplings to partially break apart. Cook for an additional 10 minutes, then serve hot.
Notes
Biscuit cooking times may vary; some slow cookers might require additional time. Dumplings are typically done in about 60 minutes. Nutritional values are estimates and will differ depending on brands and preparation methods.