Description
This Crock Pot Chicken and Dumplings recipe is a comforting, hearty slow-cooked meal perfect for chilly days. Tender chicken breasts are cooked in a creamy mixture of celery and chicken soups with fresh seasonings, then topped with flaky biscuit dumplings and vegetables. This easy one-pot dish combines rich flavors and a satisfying texture, making it an ideal family-friendly dinner.
Ingredients
Scale
For the Chicken and Broth:
- 1 large onion, diced
- 4 boneless skinless chicken breasts
- 2 cups reduced sodium chicken broth
For the Creamy Soup Mixture:
- 1 can (10.5 ounces) condensed cream of celery soup
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- Black pepper, to taste
For the Vegetables and Dumplings:
- 2 cups frozen vegetables or peas and carrots, thawed
- 1 can (16.3 ounces) refrigerated biscuits (Buttermilk, Country, or Homestyle)
Instructions
- Prepare the Crock Pot: Add the diced onion to the bottom of a 6-quart crock pot, then place the boneless skinless chicken breasts on top of the onion.
- Mix the Creamy Soup Base: In a small bowl, combine the condensed cream of celery soup, condensed cream of chicken soup, chopped fresh parsley, poultry seasoning, and black pepper. Spread this mixture evenly over the chicken breasts in the crock pot.
- Add Chicken Broth and Cook: Pour the 2 cups of reduced sodium chicken broth over the soup mixture and chicken. Cover the crock pot and cook on high for 5 hours.
- Prepare Dumplings and Vegetables: About 1 hour before serving (approximately after 4 hours of cooking), roll each refrigerated biscuit thin and flat on a clean surface. Cut each biscuit into 4 strips. Add the thawed frozen vegetables into the slow cooker and stir gently to combine.
- Add Dumplings to Crock Pot: Layer the biscuit strips on top of the vegetables and chicken mixture in the crock pot. Quickly replace the lid to keep the heat trapped inside so the biscuits can cook through.
- Finish Cooking and Serve: Once the biscuits have cooked for about 60 minutes, carefully remove the chicken breasts and shred them slightly. Return the shredded chicken to the crock pot and stir gently. Let cook an additional 10 minutes to allow flavors to meld and dumplings to soften further. Serve hot.
Notes
- Cooking times for the biscuits may vary depending on your slow cooker. Some may require extra time beyond 60 minutes for the dumplings to fully cook.
- Nutrition estimates can vary based on brands of products used and exact measurements.
- For a thicker broth, reduce the amount of chicken broth or use less soup.
- You can substitute frozen mixed vegetables with peas and carrots or any preferred vegetable blend.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg
