How to make crockpot chicken and dumplings?
Tips for making slow cooker chicken and dumplings?
- Instead of two cans of cream of chicken soup you could also use cream of mushroom soup, or cream of celery soup.
- Cut carrots and celery quite small or they will need longer to cook. The bigger pieces will still be a bit crunchy if cooked for one hour.
- Instead of chopping up your own fresh vegetables, you are welcome to use frozen vegetables. For frozen veggies make sure they are defrosted before adding them in to the slow cooker. The frozen vegetables may cook faster, and will probably only need 30 minutes compared to the fresh vegetables.
- Instead of carrots, celery, and corn you can use your choice of similar vegetables. Some other good options are peas, or potatoes (diced small!). You can also leave them all out, except for the onion. You need the onion for flavor – just dice it super finely if you don’t want to see it later.
- My biscuits were cooked in about 60 minutes, but slow cookers may vary and require extra time. Probably no more than an additional 30 minutes, but it may take 1 hour more.
This crockpot chicken and dumplings is such a delicious dish, it’s made with only a few minutes of work on your part, all thanks to the slow cooker. It’s comfort food at it’s finest, and everyone will be going back for seconds.
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Crockpot Chicken and Dumplings
- 1 cup diced onion (about 1 onion)
- 4 chicken breasts
- 1 tsp dried oregano
- 1 tsp salt (to taste)
- 1/4 tsp black pepper
- 1 tsp dried basil
- 2 (10) oz cans cream of chicken soup
- 1 1/2 cups chicken stock
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup canned corn
- 16 oz can refrigerated biscuits
- Place the diced onion into the bottom of the slow cooker.
- Place chicken breasts on top of the diced onion
- Sprinkle herbs and salt and pepper over the top of the chicken breasts.
- Pour cream of chicken soup and chicken broth over the top of the chicken breast. Spread evenly over the top of the chicken.
- Cover the slow cooker with the lid and cook for 3 hours on high, or about 4 to 5 hours on low.
- Remove the chicken breasts and shred the chicken with two forks. Return the chicken to the slow cooker.
- Add in the celery, carrots, and corn, and stir everything together.
- Cut raw biscuits into quarters.
- Sprinkle biscuits over the top of the chicken mixture.
- Cook for another 1 hour on high, or until the vegetables are tender and the biscuits are cooked through.
- Stir biscuits in if you want them more dumpling like.
- Serve hot.
These crockpot chicken and dumplings were first posted on August 6, 2011. The photos and blog text were updated on September 16, 2020.
This chicken and dumpling recipe was first posted on August 6, 2011. The photos and text were updated on September 16, 2020.
Whene you say corn do you mean sweet corn and can I make home made dumpings
Yes, any canned whole kernel corn will work. And I’m not sure how homemade dumplings would cook in the crockpot, so I can’t say for sure! Let me know if you try it.
Shelly Webster says
I’m going to try this recipe using carrots and chopped cabbage, rotisserie chicken for the right spices, and when ready, add the biscuits until done. Sounds so yummy! Now that’s old fashioned!
Hope you love it
Made this last night. My husband was surprised how tasty it was and how great the chicken was. (I haven’t had the greatest luck with chicken in the crock pot.) I added a bit of garlic powder before I poured the water in for my hubby. My only problem was the biscuits – I have what I think is a 3.5 qt crock pot and the biscuits on the top didn’t want to bake through. We finally just ate from the bottom and dunked the rest of the biscuits in the soup and re-covered the crock pot while we were eating. I used the can of larger buttermilk biscuits cut into quarters, but next time I’ll try the smaller ones and not use the whole can. At times like these I wish I had one of those oval crock pots. Sigh…. 🙂
Thank so much for the great recipe. It’s a keeper!
Aimee Berrett says
I’m glad you liked the recipe! I haven’t made this one in a while, so I definitely need to make it again. Sorry the biscuits didn’t cook quite through, but glad you could dip. I just got an oval crockpot 2 weeks ago and I am in love! You should look into it 😉
I don’t use oregano or corn in my chicken and dumplings. I add more chicken broth and a pat of butter.
At the end I make a slurry of corn starch and milk to thicken the broth and give it a creamy taste. I don’t use canned biscuits either, I don’t like the taste. I always use Mary B’s frozen dumplings, they are so good. Chicken and dumplings are one of my favorite comfort foods. It takes me back to my childhood and my mom cooking it in our toasty warm kitchen and the three of us, mom, dad and me at the table on cold evenings enjoying or delicious meal and feeling so loved and protected.
I will have to see if I can find those frozen dumplings. I’m glad my recipe could remind you of your childhood <3 sounds like such nice memories
I think this would be really good combined with the creamy chicken and broccoli (I’m making tonight!). Maybe I just need to whip up some biscuits here. 🙂
Mmmm! I love dumplings. If you get a chance I would love you to link your recipe up to More the Merrier Monday. It lasts through Wednesday so you have plenty of time to stop by. See you there. http://diyhshp.blogspot.com/