Crockpot Chicken and Dumplings

Creamy crockpot chicken and dumplings made easy with biscuit dough. A hearty, comforting slow cooker meal with simple prep and easy cleanup.

Course Dinner

Skill Level Easy

Prep Time 15

Cook Time 3

Total Time 3 15

Servings Servings

Calories 427kcal

Place chicken, onions, garlic, celery, carrots, and bay leaf into slow cooker 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 slow cooker 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 slow cooker.
Stir in cream of chicken soup, pepper, garlic salt, and celery seed.
Turn slow cooker to high heat and cover.
Shred the cooled chicken, discarding the carcass, and return chicken to slow cooker. Add solid ingredients from the strainer back into the slow cooker. Stir gently.
Open biscuit dough and slice each biscuit in sixths. Place in slow cooker pointy-side down.
Cook on high 55-60 minutes or until all dumplings are firm to touch and are golden brown.

Cook time may vary. Chicken is done when internal temp reaches 165ºF.
Be sure to let the chicken cool enough to handle it without hurting yourself before shredding it.
Vent the lid to the slow cooker if the biscuits are looking too moist. They are ready when they have puffed and are a light golden brown.