There are many different variations on this. This crock pot chicken recipe is a favorite of children (old and young) and is so easy to make. This chicken and dumplings in the slow cooker produces such a delicious flavor that you will never go back to the stove top method. This recipe is so easy because it uses refrigerator biscuits. I grew up making the dumplings the old fashion way and was so surprised that this turned out just as good—but so much easier.
- 4 boneless, skinless chicken breast halves
- 1 can of condensed cream of chicken soup
- 1 can of condensed cream of celery soup
- 2 Tablespoons butter
- 2 packages of refrigerated biscuits
- 1 large can of chicken broth
- 1 small diced onion
- Salt and pepper to taste
- Poultry seasoning
- Cut chicken breast in half. Season with salt, pepper, paprika, and poultry seasoning.
- Melt butter.
- Cut biscuits into pieces.
- Finely dice small onion.
- Open cans of soup.
Pour ½ cup chicken broth in the bottom of the crock pot.
Place chicken breast in chicken broth.
Top with onions.
Pour the 2 cans of soup on top.
Pour rest of the chicken broth to cover all the ingredients.
Cook 5 to 6 hours on high.
About 1 hour and 30 minutes before serving remove chicken and shred it. Return chicken to crock pot. Then add the cut up biscuits.
I like to put some fresh parsley or mint on the top.
You can substitute the refrigerated biscuits by using a Bisquick mix. The recipe for dumplings is on the side of the box. You can also make your own dumpling mixture by mixing together 1 ½ cups flour, ½ teaspoon baking powder, 6 Tablespoons butter, and ½ milk milk. This needs to be rolled out and cut into bite size pieces.
Some people like to add vegetables to crock pot chicken and dumplings to make it a complete meal. Potatoes, carrots, mushrooms, and peas all work well.
You can also substitute boneless, skinless chicken thighs. Or use a mixture of thighs and breast.
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