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Crockpot Chicken and Dumplings closeup

Slow Cooker Chicken and Dumplings

Tonia Bloom
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'.
4 from 1 vote
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Prep Time 20 minutes
Slow Cook: 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Servings 6

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.
    Crockpot Chicken and Dumplings packaged in glass containers for reheating later.
  • 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.
    Crockpot Chicken and Dumplings packaged for freezer meal
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.
Keyword Chicken Recipes, Crockpot Recipes, Dinner Recipes, Heart Healthy, Meal Prep Recipes
Food Groups ***Meat = 2 servings, Starch = 1 serving, Vegetable = .5 serving
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