Crock Pot Chicken and Dumplings
Warm, comforting, and irresistibly hearty, Crock Pot Chicken and Dumplings is the ultimate one-pot meal to satisfy your comfort food cravings. Tender shredded chicken, flavorful veggies, and fluffy biscuit dumplings come together in a creamy, savory broth that's slow-cooked to perfection. This recipe simplifies classic chicken and dumplings by using store-bought biscuit dough, making it an easy, hands-off option for busy weeknights or cozy weekend dinners. With just 15 minutes of prep time and the magic of your slow cooker, this dish delivers rich, homemade flavors that the whole family will love. Garnish with fresh parsley for a pop of color and dig into this soul-warming meal that’s perfect for any season!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 10.5-ounce cans cream of chicken soup
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 ounces store-bought canned biscuit dough
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts at the bottom of the crock pot.
Pour the chicken broth and cream of chicken soup over the chicken.
Add the diced onion, carrots, celery, garlic powder, dried thyme, salt, and black pepper to the crock pot. Stir gently to combine.
Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 3 hours.
After the chicken has cooked, use two forks to shred it directly in the crock pot. Stir everything together to incorporate the shredded chicken.
Open the canned biscuit dough and separate the biscuits. Cut each biscuit into four quarters to create small dumpling pieces.
Drop the biscuit pieces into the crock pot, spreading them out evenly over the top of the chicken and broth mixture.
Press the biscuit pieces gently into the liquid so they soak up some of the broth, but do not submerge them completely.
Cover the crock pot again and cook on high heat for an additional 1 to 1.5 hours, or until the biscuits are fully cooked and fluffy.
Once done, stir the mixture gently to combine the dumplings with the rest of the dish.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
