Crock Pot Chicken and Dumplings

Pure comfort

In my mind, there really is nothing more comforting than a big bowl of chicken and dumplings. Honestly, any version of chicken and dumplings is totally fine with me. I love it all. I love the old-fashioned flat dumplings in a thick broth, I love the big, fluffy dumpling balls in a thinner broth and I love the dumplings made with canned biscuits that are thick and heavy in a super thick broth. It is all good to me!

Why not in a crock pot?

I always have folks ask me for a good crock pot version of chicken and dumplings. I actually had never really thought about it because we always just made them on a stove top. So I set about figuring the best way to do this. And it worked out great because I was able to use frozen chicken breasts (which are much cheaper than their fresh counterparts – but still just as yummy) and they have time to get infused with amazing flavor. I decided I wanted to have a thicker broth so I used a quick trick with canned biscuits to make that happen. We really, really loved this version!

Ingredients:
1 (32 oz) container chicken broth
1 (10.5 oz) can cream of chicken soup with herbs
1 cup diced onion
1 cup diced celery
3-4 frozen chicken breasts
1-2 tsp garlic salt
1/2 tsp black pepper
1 cup frozen peas and carrots (optional)
1/2 cup all purpose flour
1 (16 0z) tube refrigerated Pillsbury Grands Biscuits
Directions:

Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)

Add chicken breasts into crock pot and season with a little salt and pepper.

Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)

Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.

Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center. 

Put flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.

Drop the coated biscuits (one by one into the slow cooker.) Doing this one at a time will keep them from sticking together when you drop them in. The flour is also going to help thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don’t stir.)

Cover and cook on high for about 1 to 1 1/2 hours. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done. 

Give it all a gentle stir. Sprinkle with some dried parsley (optional.) Then serve!

Cook’s Notes: You can use fresh chicken breasts in this dish.Enjoy!

5 from 6 votes

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Crock Pot Chicken and Dumplings

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings 6

Calories 129 kcal

Author Brandie @ The Country Cook

Ingredients

• 1 32 oz container chicken broth
• 1 10.5 oz can cream of chicken soup with herbs
• 1 cup diced onion
• 1 cup diced celery
• 3-4 frozen chicken breasts
• 1-2 tsp garlic salt
• 1/2 tsp black pepper
• 1 cup frozen peas and carrots optional
• 1/2 cup all purpose flour
• 1 16 oz tube refrigerated Pillsbury Grands Refrigerated Biscuits

Instructions

1. Place chicken broth, cream of chicken soup, diced onions and celery into a 5-6 quart slow cooker. Stir well (it will be a bit lumpy from the cream of chicken soup.)
2. Add chicken breasts into crock pot and season with a little salt and pepper.
3. Cover and cook on low for about 4-6 hours (until chicken is fully cooked through.)
4. Then take the chicken out and cut it into bite size pieces or shred it with a couple of forks. Put the chicken back into the slow cooker. Add frozen vegetables into the slow cooker if you are using.
5. Take the biscuits and flatten each one with the palm of your hand. Then cut the biscuits into strips then cut down the center.
6. Put flour into a bowl and place slices of biscuits into the flour and toss them to coat well with the flour.
7. Drop the coated biscuits (one by one into the slow cooker.) Doing this one at a time will keep them from sticking together when you drop them in. The flour is also going to help thicken the broth. Take a spoon and gently push the biscuits down under the broth so the tops get moistened (don't stir.)

8. Cover and cook on high for about 1 to 1 1/2 hours. Carefully take a dumpling out and check to make sure it is cooked through. If not, continue to cook until done.

9. Give it all a gentle stir. Sprinkle with some dried parsley (optional.) Then serve!
10. Cook's Notes: You can use fresh chicken breasts in this dish.

Nutrition Facts

Crock Pot Chicken and Dumplings

Amount Per Serving

Calories 129 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Cholesterol 36mg 12%

Sodium 489mg 20%

Potassium 348mg 10%

Total Carbohydrates 13g 4%

Dietary Fiber 1g 4%

Sugars 1g

Protein 14g 28%

Vitamin A 46.2%

Vitamin C 7%

Calcium 2.2%

Iron 5.8%

* Percent Daily Values are based on a 2000 calorie diet.