Crock Pot Chicken and Dumplings

Easy Crock Pot Chicken and Dumplings with tender shredded chicken in a rich creamy sauce and shortcut biscuit dumplings. A slow cooker comfort dinner ready with just 10 minutes of prep.

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Prep Time 10

Cook Time 5 10

Total Time 5 20

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 640

Ingredients Equipment Method Notes

Ingredients

1 large onion diced
10.5 oz condensed cream of celery soup 1 can
10.5 oz condensed cream of chicken soup 1 can
1 tbsp fresh parsley chopped
1 tsp poultry seasoning
black pepper to taste
4 boneless skinless chicken breasts approximately 6 oz each for best results
2 cups reduced-sodium chicken broth
2 cups frozen peas and carrots fully thawed before adding to the slow cooker
16.3 oz refrigerated biscuits 1 can, Buttermilk, Country, or Homestyle only. Do not use flaky-style biscuits.

Equipment

6 QT Slow Cooker
Small mixing bowl
Two forks for shredding

Method

Place diced onion in the bottom of your 6 QT slow cooker. Lay the chicken breasts on top in a single layer.
In a small bowl, stir together cream of celery soup, cream of chicken soup, fresh parsley, poultry seasoning, and black pepper until combined. Spread evenly over the chicken breasts. Pour chicken broth over everything. Cover and cook on HIGH for 5 hours. Do not open the lid.
About 60 to 90 minutes before serving, after 4 hours of total cook time, roll each biscuit flat and thin on a clean surface. Cut each into 4 strips.
Open the slow cooker lid. Add fully thawed vegetables and stir gently into the sauce. Check that the liquid is bubbling along the edges. Lay biscuit strips flat across the top. Replace the lid immediately.
Let biscuits cook for 60 minutes without lifting the lid. Some slow cookers may need up to 90 minutes. Once cooked through, remove chicken breasts and shred lightly with two forks. Stir shredded chicken back into the pot. Cook for another 10 minutes then serve hot.

Notes

Use Buttermilk, Country, or Homestyle biscuits only. Flaky-style biscuits turn mushy. Keep the lid closed as much as possible throughout cooking. Thaw frozen vegetables fully before adding. Boneless chicken thighs can replace chicken breasts. Not recommended for freezing as dumplings become mushy after thawing. Leftovers keep in the refrigerator for up to 4 days.