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crock pot chicken and dumplings

(4 ratings)
cmpuga avatar
Blue Ribbon Recipe by
Cindy Puga
@cmpuga
San Antonio, TX

This is a great recipe you can put in the Crock Pot in the morning as you go out the door, and it is ready when you get home. This is a great homemade dinner for the family.

Blue Ribbon Recipe

Preparing chicken and dumplings has never been easier. It's as simple as prepping the veggies, putting the ingredients into the slow cooker, and then letting the Crock Pot go to work. A short time before it's time to eat, shred the chicken and add the dumplings. The little pieces of dough puff into soft buttery pillows. The savory and lightly sweet sauce from the chicken soaks into the dumplings. A comforting meal the whole family will love.

— The Test Kitchen @kitchencrew
►
(4 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot chicken and dumplings

  • 5-6
    boneless skinless chicken thighs (or 4-5 skinless boneless breasts)
  • 1/2 md
    onion, diced
  • 2 clove
    garlic, crushed or microplaned
  • 1/3 stalk
    celery, chopped finely
  • 8-10
    baby carrots (or 1 large carrot sliced into coins)
  • 3-4 c
    chicken broth to cover chicken and vegetables
  • 2 can
    cream of chicken soup, fat-free (10.5 oz each)
  • 1 can
    biscuits, 5 biscuits cut in half and each half cut in thirds, or homemade biscuits made and cut as instructed
  • 1/4 c
    flour for dusting (I use whole wheat)

How To Make crock pot chicken and dumplings

  • Place chicken thighs in a single layer on the bottom of the Crock Pot.
    1
    Place chicken thighs in a single layer on the bottom of the Crock Pot. (You can also use 4-5 boneless skinless breasts.) If you are pressed for time, you can put them in the Crock Pot frozen, they will cook well in 5 hours.
  • Add diced onion, garlic, celery, and baby carrots.
    2
    Add diced onion, garlic, celery, and baby carrots on top of the chicken.
  • Add chicken broth.
    3
    Then add the 3-4 cups of chicken broth to cover the meat and vegetables.
  • Add both cans of cream of chicken soup.
    4
    Add both cans of cream of chicken soup and stir.
  • Set Crock Pot to high.
    5
    Set Crock Pot to high and cook for 5 hours.
  • Shred the cooked chicken.
    6
    After 5 hours, shred the cooked chicken and return it to the Crock Pot.
  • Cut the biscuits.
    7
    Cut biscuits in half and cut each half into thirds. Dust with flour.
  • Biscuits placed in the slow cooker.
    8
    Place biscuits in the chicken and stir.
  • Biscuits after they've cooked in the slow cooker.
    9
    Cook for an additional 45 minutes to one hour on high until biscuits are cooked through. Serve in bowls.
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