Chicken and dumplings is one of my all-time favorite comfort food recipes. I just love the creamy chicken soup flavor and the fluffy dumplings. Unfortunately, I don’t have a lot of time to spend in the kitchen. I much prefer setting a bunch of ingredients in the crock pot, getting stuff done during the day, and returning to a cooked meal in time for dinner. Our family loves this recipe for crock pot chicken and dumplings!
I make a batch of crock pot chicken and dumplings over the weekend. It makes enough servings so we have some for leftovers the next night. The biscuits take a while to cook, so you can’t really leave the crock going all day while you’re at work. Be sure and allow for at least 2 hours for the biscuit dough to bake!
Crock Pot Chicken and Dumplings
3 uncooked skinless, boneless chicken breast halves, cut into chunks
1 (10.75 ounce) can of cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 bag of frozen mixed veggies
1 cup of chicken broth
1 small onion, diced
1 tsp. cumin
2 tsp dried parsley
1 tsp. poultry seasoning
¼ tsp fresh ground pepper
1 package refrigerated biscuit dough
Place everything but the biscuit dough in a Crock Pot (I use this one) and mix together.
Cover, and cook for 4 hours on high. Arrange the biscuits on top of the chicken mixture the slow cooker. Cover and continue to cook until the dough is no longer raw in the center, about 2 hours.
To serve, scoop out some of the soup and add a biscuit on top.
This recipe warms the belly on a frosty evening. You can serve it all year long because the veggies are always available in the freezer section! I just love the smell of the house when I have crock pot chicken and dumplings cooking. It makes our home feel cozy on the inside!
Some of our other family favorite dinners are