Recipe: Crockpot Chicken & Dumplings

When I found this recipe on Ruthie’s blog I thought it was way to good to be true!
My family loves Chicken & Dumplings and when I normally make them, it takes hours and hours
so I must say I was very skeptical of this until I tried it!
Yes it’s been hot outside, but who can resist yummy Chicken & Dumplings?
Obviously not me, so I gave it a go and I’m really glad I did!

Easy Peasy Crockpot Chicken & Dumplings

4-6  large boneless skinless chicken breasts
2 tbsp butter
2 cans cream of chicken soup
1 (15 oz) can chicken broth
1 medium onion diced
1 tbsp dried parsley
6-8 refrigerator biscuits (I used Philsbury Jumbo Flaky biscuits- the whole can)
1. Put chicken (uncooked) in the crockpot
2. Add butter, cream of chicken soups and chicken broth and stir to combine
3. Add the onions and parsley, stir again
4. Cook on low for 4-6 hours (depends on your crockpot) stirring occasionally and shredding the chicken as it cooks
5. 1 hour before you plan on eating, cut the raw biscuits into fourths and add to the crockpot. Cook on low for the last hour.
**** In my opinion it was a tad too thin so I added a teaspoon of cornstarch to thicken it up a bit!  Turned out amazing!


  1. Yummy! We have been using our Crock Pot a lot lately. I have been trying to find some new recipes to try. This one is perfect! Thank you Laura!

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