Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings


4 boneless, skinless chicken breast halves (can be frozen)

2 Tbsp butter (optional)

1 (10.75 oz) can condensed cream of chicken soup

1 (10.75 oz) can condensed cream of celery soup

1 finely diced onion (optional)

salt & pepper to taste

garlic powder to taste (optional)

Water or chicken broth to cover

2 (10 oz) cans refrigerated biscuit dough, cut into quarters


Spray crock-pot with no-stick cooking spray

Place all ingredients except for the biscuits into the slow cooker and top with water or chicken broth to cover

Cover and cook on high 5-6 hours

About 30 minutes before serving place the biscuit dough into the slow cooker. Cook until the dough is no longer raw in the center.


I have found that it may take a while longer to cook the dough. Make sure you do not lift the lid when the dough is cooking. I also like to season the chicken with the salt, pepper and garlic powder before placing in the crock-pot. I have also added frozen peas and carrots to the mix the same time I add the biscuit dough. This is so very yummy and easy.

You can find the recipe hereat This is the base recipe I use and I made only a few changes. When adding the vegetables it tastes a lot like chicken pot pie. Great on cold wintry days! Enjoy!


2 Responses

  1. […] post the Slow Cooker Chicken and Dumplings and Frittata recipes they are now up. You can view them here and here, respectively. Enjoy! And, let me know if you try them…even if you don’t like […]

  2. I am so trying this! Thanks for the recipe!

    *You’re very welcome! It really is delicious! 🙂

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