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.

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!

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.

 

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.

I whisked the ingredients together well.

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

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.

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.

Then I returned the shredded chicken to the slow cooker.

I stirred the chicken into the liquid.

Then I added some frozen mixed vegetables to the pot.

I stirred well again.

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

Then I added the biscuit pieces to the pot.

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

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!

More Easy Dumplings Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Crock Pot Chicken and Dumplings:

• 1 cup diced yellow onion
• 1.5 lbs boneless, skinless chicken breasts
• 3 x 10.5 oz cans condensed cream of chicken soup
• 1/4 tsp salt
• 1 tsp pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp ground sage
• 10.5 oz condensed chicken broth
• 1 cup water
• 2 cups frozen mixed vegetables
• 12 oz Pillsbury refrigerated buttermilk biscuits (10 biscuits)

How to Make Crock Pot Chicken and Dumplings:

1. Dump diced onions into the bottom of the Crock Pot and spread them out.
2. Place the chicken breasts in a single layer on top of the diced onions.
3. Pour the condensed cream of chicken soup into a mixing bowl.
4. Add the salt, pepper, garlic powder, onion powder and ground sage to the bowl with the soup.
5. Whisk the ingredients together well.
6. Pour the cream of chicken soup mixture over the chicken breasts in the Crock Pot.
7. Pour the condensed chicken broth and water into the Crock Pot.
8. Place the lid on the Crock Pot and set to cook on High for 5 hours.
9. After cooking for 3 hours, use tongs to lift the cooked chicken breasts out of the pot.
10. Use to forks to shred the chicken breasts.
11. Return the shredded chicken to the Crock Pot and stir.
12. Add the frozen vegetables to the Crock Pot and stir well again.
13. Cut each of the Pillsbury biscuits into 8 pieces.
14. Add the biscuit pieces to the Crock Pot and stir until all of the pieces are coated in liquid.
15. Return the lid to the Crock Pot and leave the chicken and dumplings to continue cooking until the 5 hour mark, stirring occasionally throughout to break apart any biscuit pieces that are sticking together.
16. After 5 hours of total cooking time, remove the lid and stir the chicken and dumplings well.
17. Serve and enjoy!

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