Description
Creamy Crock Pot Chicken and Dumplings with tender chicken, fluffy biscuits, and hearty vegetables. A cozy family-friendly comfort meal made simple in your slow cooker.
Ingredients
1 cup diced yellow onion
1.5 lbs boneless, skinless chicken breasts
3 cans (10.5 oz each) condensed cream of chicken soup
¼ teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground sage
10.5 oz condensed chicken broth
1 cup water
2 cups frozen mixed vegetables
12 oz Pillsbury refrigerated buttermilk biscuits (10 biscuits)
Instructions
1. Place diced onions at the bottom of a 6-quart Crock Pot.
2. Lay chicken breasts in a single layer over the onions.
3. In a bowl, mix the cream of chicken soup with salt, pepper, garlic powder, onion powder, and sage until well combined.
4. Pour this mixture over the chicken.
5. Add the condensed chicken broth and water.
6. Cover and cook on High for 5 hours.
7. After 3 hours, remove the chicken, shred it with two forks, and return it to the pot.
8. Stir in the frozen vegetables.
9. Cut each biscuit into 8 pieces and add them to the Crock Pot, mixing to coat all pieces in the liquid.
10. Cover again and continue cooking for the remaining time, stirring occasionally to separate biscuit pieces.
11. After 5 hours total, stir once more and serve.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.
Substitute boneless, skinless chicken thighs for breasts if preferred.
You can replace frozen vegetables with canned ones.
Other flavors of condensed soup may be used.
Dumplings can also be made from scratch or using Bisquick.
- Prep Time: 10 mins
- Cook Time: 5 hours
- Category: Crock Pot Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 886
- Sugar: 9g
- Sodium: 2674mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 7g
- Protein: 69g
- Cholesterol: 167mg