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.
Creamy Crock-Pot Chicken and DumplingsRead Comments Print Pin Rate
- 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
- About 6 cups water
- 2 cups chicken stock created from cooking chicken
- 1 26oz large can cream of chicken soup
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 1/4 tsp celery seed
- 1 lrg package Pillsbury flakey buttery biscuits dumplings
- Place chicken, onions, garlic, celery, carrots and bay leaf into crock pot 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 Crock-Pot 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 Crock-Pot. Stir in cream of chicken soup, pepper, garlic salt and celery seed. Turn Crock-Pot to high heat and cover.
- Shred the cooled chicken, discarding the carcass, and return chicken to Crock-Pot. Add solid ingredients from the strainer back into the Crock-Pot. 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.