Crockpot Chicken and Dumplings


Right now I am very active on pinterest. I’m constantly looking around on the site and pinning recipes and other ideas to my boards. I have a few recipes pinned that I have wanted to try for dinner and today I decided to check out the chicken and dumplings in the crockpot.

It has been pretty cold out lately and I thought that I would make this dish to share with my boyfriend (who is always surprising me with dinner). The picture sold me on the recipe and I would like to share my experience with my readers.

1 lb (2-3 pieces) thawed, boneless, skinless chicken breast

2 cans condensed cream of chicken soup

1 can chicken broth

1 medium onion, diced

4 carrots, peeled and sliced

4 stalks celery, sliced

4 large flaky refrigerator biscuits (1/2 can)

black pepper to taste


Place thawed chicken at bottom of crockpot. Add cream of chicken soup, chicken broth, onion, carrot, and celery over chicken. Add pepper if desired. Cook on high for 4 to 6 hours or on low for 8 hours. Do not stir while cooking.


Cut each uncooked biscuit into 9 small pieces and stir into chicken stew. Allow to cook for 30 minutes. Remove chicken from crock pot and shred with a fork. Return chicken to pot. Stir and serve hot.


I really love meals in the crockpot. They are inexpensive and provide you with 2 or 3 nights of dinner. The original recipe did not call for carrots or celery, but I added it because getting some extra veggies doesn’t hurt. It reminded me of chicken pot pie. So delicious!


Recpice found on


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