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Creamy Crock-Pot Chicken and Dumplings

This chicken and dumplings is made from pantry ingredients and you can "cheat" with a can of biscuits. Everything cooks in the crockpot.

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This is an excellent, easy recipe for creamy Crock-Pot chicken and dumplings.

All the ingredients store well and you’ll likely already have them on hand.

I love using biscuits instead of actual dumplings because they aren’t as heavy. I mean, it’s still is full-on comfort food but just taste-wise, the biscuits add a little fluffiness that is so so yummy. I love how they puff up and make a layer over top. Makes me pretty much want to eat the whole pot but trust me there’s plenty to share or take to lunch.

This chicken and dumpling dinner is great for lazy winter weekends when you just want to snuggle up at home.

Crockpot Chicken and Dumplings

Creamy Crock-Pot Chicken and Dumplings

This chicken and dumplings is made from pantry ingredients and you can "cheat" with a can of biscuits. Everything cooks in the crockpot.
5 from 2 reviews
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Course: Dinner
Cuisine: American
Skill Level: Easy
Recipe Type: Casseroles, Chicken, Crock-Pot
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6 Servings
Yield: 1 pot

Ingredients
 

  • 1 whole fryer chicken or 4 large chicken breasts
  • 1 tbsp minced garlic
  • 1 onion minced
  • 1 bay leaf
  • 4 stalks celery chopped
  • 1 bag crinkle cut carrots
  • 6 cups water
  • 2 cups chicken stock created from cooking chicken
  • 26 oz cream of chicken soup
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ¼ tsp celery seed
  • 1 tube Pillsbury flaky buttery biscuits

Instructions

  • Place chicken, onions, garlic, celery, carrots and bay leaf into crockpot and fill with water until chicken is covered or mostly covered.
  • Cook on high for 2 hours (or low for 4) until chicken is falling off the bone. Remove the whole chicken and let cool in a bowl.
  • Using a strainer placed over a large bowl, pour remaining crockpot contents into the bowl using the strainer to separate out the solid ingredient from the chicken stock. Measure and return 2 cups of chicken stock to crockpot. Stir in cream of chicken soup, pepper, garlic salt and celery seed. Turn crockpot to high heat and cover.
  • Shred the cooled chicken, discarding the carcass, and return chicken to crockpot. Add solid ingredients from the strainer back into the slow cooker. Stir gently.
  • Open biscuit dough and slice each biscuit in sixths. Place in crockpot pointy-side down. Cook on high 55-60 minutes or until all dumplings are firm to touch.
Nutrition Facts
Creamy Crock-Pot Chicken and Dumplings
Amount per Serving
Calories
708
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
16
g
Cholesterol
 
108
mg
36
%
Sodium
 
2019
mg
88
%
Potassium
 
662
mg
19
%
Carbohydrates
 
52
g
17
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
34
g
68
%
Vitamin A
 
550
IU
11
%
Vitamin C
 
5
mg
6
%
Calcium
 
98
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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