Description
This Crock Pot Chicken and Dumplings recipe is a comforting and easy-to-make slow cooker meal featuring tender chicken breasts simmered in a creamy sauce with vegetables and topped with flaky biscuit dumplings. Perfect for a hearty family dinner with minimal prep and hands-off cooking.
Ingredients
Scale
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
- Prepare the base: Add the diced onion to a 6-quart crock pot and place the boneless skinless chicken breasts on top of the onions.
- Make the creamy sauce: 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 broth and cook: Pour the reduced sodium chicken broth over the soup mixture and chicken. Cover the crock pot with its lid and cook on high for 5 hours until the chicken is tender and cooked through.
- Prepare dumplings: Approximately 1 hour before serving, after about 4 hours of cooking, roll each refrigerated biscuit thin and flat on a clean surface. Cut each biscuit into 4 strips to create the dumplings.
- Add vegetables and dumplings: Stir the frozen (or thawed) vegetables into the crock pot mixture. Quickly add the biscuit strips on top of the mixture, spreading them out evenly. Replace the lid promptly to prevent heat loss and allow the dumplings to cook and puff up in the last hour.
- Finish cooking and serve: Continue cooking on high for the remaining hour until the dumplings are cooked through and slightly golden. Stir gently if desired before serving to combine all ingredients.
Notes
- This recipe is an easy and comforting slow cooker meal with minimal prep.
- Refrigerated biscuits are a shortcut for making dumplings without needing from-scratch dough.
- Allowing the dumplings to cook on top of the stew helps them absorb flavors and become tender yet fluffy.
- Feel free to use fresh or thawed frozen vegetables for convenience and added nutrition.
- Adjust seasoning with black pepper or additional poultry seasoning as preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 5 g
- Sodium: 1300 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 73 mg
