Crockpot Chicken & Dumplings

Now that it's officially fall, I'm loving the accompanying weather to make some comfort food favorites. With my long days of working from home and helping my son with remote learning for school, I've been leaning on my crockpot where I can. Using the crockpot has helped me have dinner ready with little to no effort.

This recipe for Crockpot Chicken & Dumplings definitely was a dish that saved the day since it was not only comforting, but it was something I put together quickly. It did it's thing during a very long, rough day... making it the perfect meal for the moment!

Crockpot Chicken & Dumplings



2 chicken breasts (boneless, skinless)

2 tablespoons butter

21 ounces cream of chicken soup

14.5 ounces chicken broth

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried parsley

1 teaspoon black pepper

1 package canned biscuits (homestyle)


1. Place chicken in crockpot

2. Top each chicken breast with 1 tablespoon of butter

3. Add cream of chicken soup, broth and spices. Cover and cook on HIGH for 2 hours or LOW for 4 hours.

4. Remove chicken from crockpot and shred. Return shredded chicken to crockpot.

5. Remove biscuits from package and cut each piece into quarters. Add to crockpot, on top of soup mixture. Cover and cook on HIGH for 1 hour, until the biscuits are cooked through.

6. Stir chicken and dumplings and serve hot. 

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