Description
This Crock Pot Chicken and Dumplings recipe is a comforting, easy-to-make slow cooker meal featuring tender chicken breasts simmered in a creamy sauce with condensed soups, herbs, and vegetables. The shortcut dumplings are made from refrigerated biscuits, rolled and cut into strips, then cooked on top of the chicken and veggies for a delicious, hearty dish perfect for cozy nights.
Ingredients
Scale
Chicken and Sauce
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 1 (10.5 oz) can condensed cream of celery soup
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
- 2 cups reduced sodium chicken broth
- 2 cups frozen vegetables (or peas and carrots, thawed)
Dumplings
- 1 (16.3 oz) can refrigerated biscuits (Buttermilk, Country, or Homestyle)
Instructions
- Prepare Base: Add the diced onion to the bottom of a 6 quart crock pot. Place the chicken breasts on top of the onions in an even layer.
- Make Sauce Mixture: In a small bowl, combine the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. Stir until smooth and evenly mixed.
- Add Sauce and Broth: Spread the soup mixture evenly over the chicken breasts in the crock pot. Pour the reduced sodium chicken broth on top, covering the chicken and sauce mixture.
- Slow Cook: Cover the crock pot with the lid and cook on HIGH for 5 hours. This allows the chicken to become tender and the flavors to meld.
- Prepare Dumplings: About 1 hour before serving (after approximately 4 hours of cooking), roll each refrigerated biscuit thin and flat on a cutting board. Cut each biscuit into 4 strips to form the dumplings.
- Add Vegetables and Dumplings: Stir the thawed frozen vegetables into the crock pot gently. Spread the biscuit strips on top of the vegetables and chicken mixture. Quickly replace the crock pot lid to begin cooking the dumplings.
- Finish Cooking: Continue cooking until the dumplings are cooked through and fluffy, about 60-90 minutes more.
- Serve: Once the dumplings are tender and cooked, serve the chicken, vegetables, and dumplings hot in bowls for a comforting meal.
Notes
- This recipe is an easy shortcut version of classic chicken and dumplings using refrigerated biscuit dough instead of scratch-made dough.
- The chicken breasts cook tenderly in a rich, creamy sauce from the condensed soups and chicken broth.
- You can use any frozen vegetables mixture or peas and carrots thawed for convenience.
- Rolling the biscuits thinner helps them cook evenly and become light dumplings rather than thick bread.
- The slow cooker method allows for hands-off cooking and a hearty, warming dish ideal for cold days.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 5 g
- Sodium: 1300 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 73 mg
