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Crock Pot Chicken and Dumplings

A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening.  This recipe was super easy and delicious; even my picky five-year-old loved it!

Crock Pot Chicken and Dumplings


  • 1lb of Boneless Skinless Chicken Breasts (about 2-3)
  • 2 cans (10.5oz) Condensed Cream of Chicken Soup
  • 1 can (14oz) Chicken Broth
  • 1 medium White Onion, diced
  • 4 Large Flaky Refrigerator Biscuits (half a can)


Place thawed chicken in crock pot.  Top with cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours or Low for 8 hours.  Do not stir while cooking. 

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Remove chicken from slow-cooker and shred with a fork.  Return to slow-cooker and stir everything together.  Serve hot.

Makes about 6-8 servings.

My Slow-Cooker Info:  The Crockery Cooker 6-Quart Slow-Cooker by West Bend model #84316.  Other models may have different temperature settings and could effect your results.  Mine is at least twice as big as it needs to be so a smaller model could probably be used but you may have to adjust the cooking times.

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