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Crockpot Chicken and Dumplings

A close-up of a bowl of Crockpot chicken and dumplings, topped with shredded chicken and fresh herbs.
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A comforting and easy slow cooker meal featuring tender chicken in a creamy gravy with fluffy dumplings.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of celery soup
  • 1 cup chicken broth
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 package (16 oz) refrigerated biscuit dough, cut into quarters

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. In a bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, parsley, thyme, and pepper.
  3. Pour the soup mixture over the chicken in the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  5. About 30 minutes before serving, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
  6. Drop the biscuit pieces into the slow cooker, nestling them into the liquid.
  7. Cover and cook for another 20-30 minutes, or until the biscuits are cooked through and fluffy.
  8. Serve hot.

Notes

  • For a thicker gravy, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
  • You can add frozen peas or carrots during the last hour of cooking for added vegetables.
  • Ensure your biscuits are fully submerged in the liquid to cook properly.

Nutrition

Find it online: https://blissbatter.com/crockpot-chicken-and-dumplings/