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Chicken and dumplings made in the crock pot

Crock Pot Chicken and Dumplings Recipe

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This crock pot chicken and dumplings recipe comes together with tender shredded chicken, soft biscuit dumplings, and a creamy sauce, made easy with canned biscuit dough instead of homemade dough from scratch.
Course Dinner
Cuisine American
Keyword chicken, comfort food, crock pot
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10 1 1/2 cups servings
Calories 352
Author Gina Dickson

Equipment

Ingredients

  • 2 pounds chicken breast boneless, skinless, thawed
  • 1/2 cup onion chopped
  • 10.5 ounces cream of chicken soup canned
  • 10.5 ounces cream of celery soup canned
  • 32 ounces chicken broth carton or canned
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 16 ounces peas and carrots frozen, bag
  • 16 ounces refrigerated biscuit dough canned, one 16 ounce can or two smaller cans totaling 16 ounces ( I like to use butter flavor flaky jumbo biscuits)

Instructions

Load and Cook

  • Place chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle onions on top.
    2 pounds chicken breast, 1/2 cup onion
    Raw chicken breast in a crock pot with diced onions sprinkled on top
  • In a bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, parsley, thyme, poultry seasoning, garlic powder, salt, and pepper. Pour this mixture over the chicken.
    10.5 ounces cream of chicken soup, 10.5 ounces cream of celery soup, 32 ounces chicken broth, 1 tablespoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon poultry seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
    Seasonings in a bowl to make chicken and dumplings including poultry seasoning cream chicken thyme parsley salt and pepper and broth
  • Add frozen peas and carrots on top. Cover and cook on HIGH for 4 hours without stirring.
    16 ounces peas and carrots
    Creamy Crock-Pot chicken and dumplings ready to be cooked with frozen peas and carrots on top

Shred and Return

  • After 4 hours, remove the chicken, shred with two forks, then stir it back into the creamy sauce.
    Cooked chicken breast being shredded with forks

Add Dumplings

  • Cut each biscuit into small bite-size pieces. Scatter dough pieces evenly over the top of the mixture. Cover and cook on high for 30 minutes.
    16 ounces refrigerated biscuit dough
    Biscuit dough on a cutting board with a long knife cutting them into squares
  • Gently stir dumplings to separate and submerge them in the sauce. Cover again and cook for another 30 minutes, or until dumplings are fluffy and fully cooked.

Serve

  • Stir everything together, taste, and adjust seasoning with extra salt and pepper if needed. Ladle into bowls and enjoy!

Notes

Storage: Store leftovers in the fridge for up to 3 days.
Freezing: Freeze the chicken and sauce only, the dumplings don't hold up well after freezing. When ready to eat, add fresh biscuit dough and simmer in a large Dutch oven on the stove for about 1 hour.
Reheating: If the sauce is too thick after reheating, splash in a little extra broth or milk to loosen it back up.
Substitutions: Chicken thighs can be used in place of chicken breasts. Turkey breast can also be used in place of chicken.
Variations: Stir in frozen corn or green beans along with the peas and carrots.
Slow Cooker Time: HIGH: 4 hours (initial stage). This recipe is written for HIGH only, no LOW option, the dumplings need strong consistent heat to cook through.

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 33g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 1385mg | Potassium: 607mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4489IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg
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