Slow Cooker Chicken and Dumplings
Slow cooker chicken and dumplings is a must for comfort food! 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 crockpot so that we could fix it and forget it. This has been great for sick days or days when we just need comfort food. I have to tell you, I am now in love with this crockpot chicken and dumplings recipe!
Crock Pot Chicken and Dumplings
If you want the recipe for a stovetop version, scroll past the crockpot 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 slow cooker.
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.
Slow Cooker Chicken and Dumplings
Course: Crock Pot, RECIPES4
servings20
minutes4
hoursIngredients
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
Directions
- Start by layering chicken and celery on the bottom of your slow cooker.
- 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 slow cooker. – 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 than we did on the first.
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This sounds like a great fall recipe!