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Crock Pot Chicken and Dumplings Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 5 hours 10 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This comforting Crock Pot Chicken and Dumplings recipe features tender chicken breasts simmered in a creamy soup base with vegetables, topped with flaky biscuit dumplings cooked right in the slow cooker. It’s an easy, hearty meal perfect for cozy nights.

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

Sauce Mixture

  • 1 can (10.5 ounces) condensed cream of celery soup
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • Black pepper, to taste

Dumplings

  • 1 can (16.3 ounces) refrigerated biscuits (Buttermilk, Country, or Homestyle)

Instructions

  1. Prepare the Crock Pot: Add the diced onion to the bottom of a 6-quart crock pot. Place the chicken breasts evenly on top of the onions.
  2. Make the Soup Mixture: In a small bowl, stir together the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper until well combined. Spread this mixture evenly over the chicken breasts in the crock pot.
  3. Add Broth and Cook Chicken: Pour the reduced sodium chicken broth over the soup-coated chicken. Cover and cook on high for 5 hours, allowing the chicken to become tender and the flavors to meld.
  4. Prepare Dumplings: About 1 hour before serving (after 4 hours of cooking), roll each refrigerated biscuit thin and flat on a clean surface. Cut each flattened biscuit into 4 strips.
  5. Add Vegetables and Dumplings: Stir the thawed frozen vegetables into the crock pot gently. Lay the biscuit strips on top of the mixture and quickly replace the lid to trap heat for cooking the dumplings.
  6. Finish Cooking: Continue cooking for another 60 to 90 minutes until the biscuits are cooked through and fluffy. Note that some slow cookers might require extra time for the dumplings to fully cook.
  7. Shred Chicken and Serve: Remove the chicken breasts from the slow cooker and shred them slightly with two forks. Return the shredded chicken to the crock pot and stir to integrate with the dumplings and vegetables. Cook an additional 10 minutes then serve hot.

Notes

  • Cooking time for biscuits may vary depending on your slow cooker; check for doneness between 60 and 90 minutes.
  • Shredding the chicken after cooking helps integrate it into the dish and breaks up the dumplings slightly, which is desirable.
  • Use reduced sodium broth to better control salt levels in this dish.
  • Frozen peas and carrots can be substituted with your choice of frozen mixed vegetables.
  • Nutritional values are approximate and can vary based on ingredient brands and specific cooking methods.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.2g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 95mg

Find it online: https://emilyquickdinners.com/crock-pot-chicken-and-dumplings-recipe/