The classic chicken and dumplings you remember as a kid is made simpler with this crockpot version. You still get that creamy gravy surrounded by tender chicken, peas and carrots, and of course dumplings. This recipes makes the dumplings super easy by using refrigerated biscuits instead of the traditional batter. You can also make individual meal prep meals which are perfect for sharing with others. Just package in an oven safe glass dish so the meal can be reheated in the oven and the biscuits will cook properly.
More Slow Cooker Recipes to try:
Slow Cooker Chicken and Dumplings
Slow cooked down home flavor of creamy chicken with vegetables and no-fuss refrigerated biscuit "Dumplings". Choose regular sized biscuits such as Pillsbury®Butter Tastin'.
Equipment
- Slow Cooker
Ingredients
- 1 cup Onion chopped
- 1¼ pounds Boneless Skinless Chicken Breasts
- 1 teaspoon Dried Oregano
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 2 (10.5-ounce) cans Less Sodium Cream of Mushroom Soup such as Campbells®Healthy Request
- 2 cups Low Sodium Chicken Broth
- ¼ teaspoon Dried Thyme
- 1 Bay Leaf
- 1 cup Celery sliced
- 1 cup Carrots sliced or chopped
- 1 cup Frozen Peas thawed
- 1½ teaspoons Minced Garlic (jar)
- 1 (6-ounce) can (5 biscuits) Refrigerated Biscuits
Instructions
Slow Cook the Chicken:
- Place onion and chicken in slow cooker. Sprinkle with oregano, thyme, salt and pepper. Combine soup and broth together. Pour over chicken and add bay leaf.
- Cover and cook on LOW for 3 hours.
- Discard bay leaf. Shred chicken with 2 forks. Stir in celery, carrots, peas, and garlic. Cut each biscuit into four pieces and stir into chicken mixture. Make sure biscuits are submerged into liquid.
- Cook on HIGH for 1 hour, or until biscuits are cooked through. Stir at least twice.
Plate and Serve:
- Divide evenly between six bowls. Package any leftovers in an airtight container. refrigerate for up to 5 days.
Make Ahead Meal for Fridge + Oven:
- Follow steps 1-3 except for adding the biscuits. Let chicken and veggie mixture cool to room temperature. Divide mixture evenly between six glass containers (3-cup, oven safe containers with lids). Lay biscuit pieces on top of chicken mixture. Cover and refrigerate for up to 3 days.
- To Serve: Preheat oven to 350°F. Remove cover and place container on a cookie sheet. Bake for 20-30 minutes, or until biscuits are cooked through.
Nutrition Facts
Slow Cooker Chicken and Dumplings
Amount per Serving
Calories
222
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Cholesterol
45
mg
15
%
Sodium
564
mg
25
%
Carbohydrates
25
g
10
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
21
g
42
%
Carb Count
1.5
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 1 serving, Vegetable = .5 serving
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