Crock-Pot Chicken and Dumplings

by 247tasty

The bottoms of the biscuits are a bit doughy that we love. However, they still cooked, don’t worry. In my mind, nothing is more comfortable than a big chicken and knuckle bowl. Every chicken and dumplings version is honestly fine for me. I love everything. I love everything. I love the Chicken and Flat Chicken in a thick cotton broth. I love the big fluffy Bisquick Dumplings in a thinner cotton broth. I love the dumplings in a very thick and dense broth made with canned biscuits.

It works great because I’ve been capable of using frozen chicken breasts (which are a lot cheaper than your fresh counterparts – yet still just as delicious). Fresh chicken breasts can also be used. I decided that I wanted a thicker broth, so I tried a quick trick to make it happen with canned biscuits.

Preparation time: 10 minutes
Total time: 4 hours and 10 minutes
Serves: 4


1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 (10.5-oz.) cans of cream chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits


1. Spread the onion in the bottom and then add the chicken to the top of the big slow cooker. Season to taste with oregano, salt, and pepper.

2. Add thyme and bay leaf and add over the soup and broth. Cook in high heat and cover, approximately 3 hours until the chicken is cooked.

3. Stir the thyme and baking leaf, then shred two forks of the chicken. Celery, carrots, garlic, and peas in a bowl. Cut pieces of biscuits and add to the chicken mixture. Spoon liquid on top of any cookies.

4. Cook high until tender, cook biscuits, mix every 30 minutes, approximately 1 hour to 1 hour 30 minutes more.

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