One of my favorite meals that my husband makes me is Chicken and Dumplings. However, there are days when he just doesn’t have time to be in the kitchen cooking. I wanted to take his recipe and find a way to bring it to the crock pot so that we could fix it and forget it. This has been great for sick days or days when we just need a comfort food. I have to tell you, I am now in love with this crock pot chicken and dumplings recipe!
Crock Pot Chicken and Dumplings
If you want the recipe for a stovetop version, scroll past the crock pot recipe for the standard instructions.
(Disclaimer- I make a very large pot of this and we will eat at least two meals off of this.)
Ingredients
8 cups Chicken broth – You can use store bought of your own.
2 cans Cream of Chicken Soup
2 cups boneless skinless chicken breast cubed
2 cups celery sliced
1 tablespoon onion powder – You can use onion. I just don’t like the texture of onion.
1 tablespoon pepper
1 tablespoon crushed garlic
1 package buttermilk biscuits
Start by layering chicken and celery on the bottom of your crock pot.
Top with all of your seasonings. – This is where you would put in your chopped onions if you use them instead of onion powder.
Add cream of chicken soup and chicken broth.
Cook on high for 4 hours or low for 6-8 hours.
After it has cooked cut your biscuit dough into small pieces and add to the crock pot. – I generally cut each biscuit into 1/4 of the biscuit. The picture above was them a bit small because I cut them wrong. Let them cook for about 30 minutes to get cooked all the way through.
Serve and enjoy. – Leftovers can be saved for lunch the next day and we always enjoy it more the second day then we did on the first.
Chicken and Dumplings Recipe
Ingredients
8 cups Chicken broth – You can use store bought of your own.
2 cans Cream of Chicken Soup
2 cups boneless skinless chicken breast cubed
2 cups celery sliced
1 tablespoon onion powder – You can use onion. I just don’t like the texture of onion.
1 tablespoon pepper
1 tablespoon crushed garlic
1 package buttermilk biscuits
Add ingredients except for biscuits to a large stockpot.
Boil for 10 minutes.
After boiling, set to simmer and let simmer for 2-3 hours. – Stir occasionally.
After it has cooked cut your biscuit dough into small pieces and add to the stockpot. You will want to let this cook for an additional 30 minutes.
- 8 cups Chicken broth - You can use store bought of your own.
- 2 cans Cream of Chicken Soup
- 2 cups boneless skinless chicken breast cubed
- 2 cups celery sliced
- 1 tablespoon onion powder - You can use onion. I just don't like the texture of onion.
- 1 tablespoon pepper
- 1 tablespoon crushed garlic
- 1 package buttermilk biscuits
-
Start by layering chicken and celery on the bottom of your crock pot.
-
Top with all of your seasonings. - This is where you would put in your chopped onions if you use them instead of onion powder.
-
Add cream of chicken soup and chicken broth.
-
Cook on high for 4 hours or low for 6-8 hours.
-
After it has cooked cut your biscuit dough into small pieces and add to the crock pot. - I generally cut each biscuit into 1/4 of the biscuit. The picture above was them a bit small because I cut them wrong. Let them cook for about 30 minutes to get cooked all the way through.
-
Serve and enjoy. - Leftovers can be saved for lunch the next day and we always enjoy it more the second day then we did on the first.
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This sounds like a great fall recipe!