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Crock Pot Chicken and Dumplings is an easy slow cooker dinner recipe loaded with chicken breast, veggies and Pillsbury biscuit dough dumplings all in a creamy sauce.

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Crock Pot Chicken and Dumplings is the perfect comfort food for cold weather.

This easy chicken and dumplings recipe uses Pillsbury refrigerated biscuits, condensed cream of chicken soup and frozen mixed vegetables.

This slow cooker recipe takes just over five hours from start to finish and serves four people.

• 1 cup diced yellow onion
• 1.5 lbs boneless, skinless chicken breasts
• 3 x 10.5 oz cans condensed cream of chicken soup
• ¼ teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ teaspoon ground sage
• 10.5 oz condensed chicken broth
• 1 cup water
• 2 cups frozen mixed vegetables
• 12 oz Pillsbury refrigerated buttermilk biscuits (10 biscuits)

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

 STEP 1: 

To make this chicken dish, I started by dumping some diced onions into the bottom of my 6 quart Crock Pot.

Then I placed some boneless, skinless chicken breasts in a single layer on top of the diced onions.

 STEP 2: 

I dumped three cans of condensed cream of chicken soup into a mixing bowl.

Then I added some salt, pepper, garlic powder, onion powder and ground sage to the bowl.

 STEP 3: 

I whisked the ingredients together well.

Then I poured the cream of chicken soup mixture over the chicken breasts in the Crock Pot.

 STEP 4: 

I poured some condensed chicken broth and water into the Crock Pot next.

Then I placed the lid on the pot and set the Crock Pot to cook for 5 hours on High.

 STEP 5: 

After 3 hours of cooking time, I used tongs to lift the cooked chicken breasts out of the pot and place them on a cutting board.

I used two forks to shred the chicken.

 STEP 6: 

Then I returned the shredded chicken to the slow cooker.

I stirred the chicken into the liquid.

 STEP 7: 

I added some frozen mixed vegetables to the pot.

I stirred well again.

 STEP 8: 

I opened a package of Pillsbury refrigerated biscuits and cut each biscuit into eight pieces.

 STEP 9: 

I added the biscuit pieces to the pot.

I stirred until all of the biscuit pieces were coated in the liquid.

 STEP 10: 

Then I placed the lid back on the Crock Pot and left the dish to continue cooking until the 5 hour mark, stirring a couple of times throughout to break apart any biscuit pieces that were sticking together.

After 5 hours I stirred the chicken and dumplings well one more time.

Then the dish was ready to serve.

These creamy chicken and dumplings are sure to please the whole family.

If you are looking for a simple and delicious slow cooker chicken recipe, then you need to try these Crock Pot Chicken and Dumplings!

 ↓JUMP TO RECIPE↓

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FAQS:

How should I store Crock Pot Chicken and Dumplings?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.

What substitutions could I make?

• Chicken Breasts: Boneless, skinless chicken thighs would also work well for this recipe.
• Condensed Cream of Chicken Soup: Any flavours of condensed cream of soups could be used for this recipe.
• Frozen Mixed Vegetables: Canned vegetables could also work for this recipe.
• Pillsbury Refrigerated Biscuits: You can make your own dumplings from scratch or using Bisquick if you prefer.

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