Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings are easy to make with tender chicken pieces and vegetables in a creamy sauce with flaky dumplings on top.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 517kcal

Mix the condensed cream of chicken and cream of celery soups, chicken broth, butter, minced onion, garlic powder, and black pepper in a greased crock pot. Stir in the frozen veggies.
Season the chicken breasts with poultry seasoning and add them to the slow cooker.
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked.
Remove the chicken, cut it into bite-sized pieces, and return it to the crock pot.
Cut each biscuit into 6 pieces. Cover the liquid in the slow cooker with the biscuit dough pieces.
Replace the cover on the slow cooker and continue to cook on high for 45 minutes to 1 hour until the biscuits are cooked through.

Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer: Remove the dumplings and store them separately, or discard and make new dumplings when you reheat the filling. Freeze in airtight, freezer-safe containers for up to four weeks.

Cut the chicken into cubes and sprinkle with poultry seasoning. Melt the butter in a Dutch oven over medium-high heat. Add the cubed chicken and cook for 6-8 minutes, stirring often, until the chicken is fully cooked.
Add the condensed soups, chicken broth, minced onion, garlic powder, pepper, and frozen veggies. Stir until combined. Bring the mixture to a boil, stirring often.
Reduce heat to low. Cut the biscuits into six pieces and lay them on top of the liquid. (You may not be able to fit all of the pieces.) Cover and cook for 20-25 minutes or until the biscuits are cooked through.