Crockpot Chicken And Dumplings

Chicken and Dumplings are Made in the Slow Cooker

Love comfort foods?

This Crockpot Chicken and Dumplings recipe is packed full of veggies and is a cinch to make!

I’m one of those moms who likes to use her crockpot all year long — don’t you?

I use it almost every Thursday for dinner on our Awana nights.

I also like to put it to use on the weekends since we really pack on the errands!

After a long day of getting our “to do” lists done, it’s tough to get a hearty meal on the table.

My crockpot is just an everyday kind of hero and it works wonders with this chicken and dumplings recipe!

It swoops in with its super high or low heating, and cooks dinner perfectly — every time.

Ingredients Needed for Crock Pot Chicken and Dumplings

3 boneless, skinless, chicken breast-cut into large chunks

2 tbsp butter, diced

2 cans (15 oz) cream of chicken

1 can (15 oz) chicken broth

2 carrots, peeled and sliced 1/2 inch thick

1 small onion, diced

2 stalks celery, sliced 1/2 inch thick 

1 cup frozen peas

1 tsp garlic powder

salt and pepper to taste

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 tbsp all-purpose flour

1/4 cup water

1 container of buttermilk biscuits, quartered and seasoned with salt and pepper

How to Make Crockpot Chicken and Dumplings

• Place chicken on the bottom of crockpot.
• Place all chopped carrots, onion, celery, and peas on top of chicken.
• Season with  garlic powder, salt and pepper, thyme and rosemary.
• Dot butter over veggies and cover with cream of chicken and broth. Cover and cook on high for 3 hours.
• Whisk together all-purpose flour and water in a small bowl and pour into the crockpot, stirring to combine.
• Drop quartered biscuits on top of the chicken mixture and cook on low for an additional 6 hours. 

Aside from a little veggie chopping(which you could always do ahead of time), this dinner comes together very easily.

Another perk?

It tastes amazing — and smells even better!

I’m sorry to say that there weren’t any leftovers by the time we were done with it.

Just be warned that his chicken and dumpling recipe gets gone — fast!

How to Freeze Crock Pot Chicken and Dumplings

Cook the recipe according to directions, but omit the biscuits.
Allow the soup to cool.
Once cooled, place in freezer-safe gallon bags and lay flat in freezer for two hours on a cookie sheet.
Once frozen, label the bags with the date and name of recipe.

Keep in freezer up to two months.

When ready to eat, place soup in slow cooker and cook on low for 6 hours. Add biscuits the last hour.

You can also re-heat this recipe on the stove in a stock pot.

What to Serve with Crock Pot Chicken and Dumplings

Tossed Salad
Garlic Bread
Easy Oreo Dessert

More Chicken Recipes

• Smothered Chicken Casserole
• Chicken Fried Rice
• Grandma’s Chicken Salad
• Chicken Chili
• Chicken Italian Pasta

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