Description
This Crock Pot Chicken and Dumplings recipe is a comforting, easy-to-make slow cooker dish featuring tender chicken breasts simmered in a creamy broth with vegetables and topped with flaky biscuit dumplings. Perfect for a cozy family meal with minimal effort, it combines classic flavors of cream of celery and chicken soups with hearty biscuits and savory poultry seasoning.
Ingredients
Scale
Vegetables and Chicken
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 2 cups frozen vegetables or peas and carrots, thawed
Soups and Broth
- 10.5 ounces condensed cream of celery soup (1 can)
- 10.5 ounces condensed cream of chicken soup (1 can)
- 2 cups reduced sodium chicken broth
Seasonings
- 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
- Prepare the Crock Pot: Add the diced onion to the bottom of a 6-quart crock pot, then place the chicken breasts evenly on top.
- Mix the Cream Soups and Seasonings: In a small bowl, combine the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. Spread this mixture evenly over the chicken breasts in the crock pot.
- Add Chicken Broth and Cook: Pour the reduced sodium chicken broth over the soup-covered chicken. Cover and cook on high for 5 hours.
- Prepare the Dumplings and Add Vegetables: About 1 hour before serving (after approximately 4 hours of cooking), roll each refrigerated biscuit thin and flat, then cut each biscuit into 4 strips. Add the thawed frozen vegetables to the crock pot and stir gently. Arrange the biscuit strips on top of the mixture and replace the lid quickly to retain heat.
- Shred Chicken and Final Cooking: Once cooking is complete, remove the chicken breasts and shred them slightly using two forks. Return the shredded chicken to the crock pot and stir to combine, breaking up some of the biscuit dumplings. Cover and cook for an additional 10 minutes to finish cooking the dumplings.
- Serve Hot: Stir gently and serve the creamy chicken and dumplings warm, enjoying the comforting flavors and tender textures.
Notes
- Biscuits may take between 60 to 90 minutes to cook fully in the slow cooker depending on model and heat distribution. Adjust timing as needed.
- This recipe is adaptable with your preferred refrigerated biscuit brand or type (Buttermilk, Country, or Homestyle).
- Nutritional information is an estimate and can vary based on ingredient brands and preparation variations.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
