Crock Pot Chicken and Dumplings


I admit. I like the time spent with my family eating dinner. I am a foodie, and always have been however this was something sent to me that sounds interesting so I want to share it with all of you. Food is amazing in its own way, especially if treated with a little Tender Loving Care. So here is a recipe that was sent to me courtesy of Olinda Gunther in the Quad Cities area via Facebook. I hope you enjoy, and happy eating!

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 Crock-pot Chicken and Dumplings Recipe


1 large onion, diced

1 can (10.5 oz) cream of celery soup

1 can (10.5 oz) cream of chicken soup

1 tablespoon fresh parsley

1 teaspoon poultry seasoning

Black pepper to taste

4 skinless boneless chicken breasts

2 cups low sodium chicken broth

2 cups frozen vegetables or peas and carrots, defrosted

1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)



1.Add onion to 6 qt crock pot and top with chicken breasts.

2.In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

3.Approximately 1 hour (I allow 60- 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve

1.Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.


Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

To see more exciting things like this recipe or to see the finished product, check it out at the Spend with Pennies Pinterest, or find it on the blog post here!


Author: Courtney Swessinger

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