Crock Pot Chicken and Dumplings

5 from 11 votes

Crock Pot Chicken and Dumplings

This Crock Pot Chicken and Dumplings features tender chicken, creamy broth, and soft biscuit dumplings for an easy, hands-off weeknight meal. With simple ingredients like frozen mixed vegetables, cream of chicken soup, and refrigerated biscuits, it cooks all day in your slow cooker.

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Servings:

Calories: 582kcal

Author: Ryan Allen

Equipment

Ingredients

1 ½ pounds boneless, skinless chicken breasts
1 ½ cups low sodium chicken broth
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
1 tspteaspoon onion powder
2 (10.5 oz) cans cream of chicken soup
3 teaspoon garlic (minced)
12 ounce bag frozen mixed vegetables
½ cup cup sour cream
16 ounce can refrigerated biscuits (8 count)

Instructions

Add chicken to the bottom of a 6-quart slow cooker.
In a large bowl, add chicken broth, poultry seasoning, black pepper, onion powder, cream of chicken soup, garlic, and mixed vegetables. Stir until well combine and pour over chicken.
Cover and cook on high for 3-4 hours.
Remove chicken and shred with two forks. Then, add back into the slow cooker. Add sour cream and mix until well combined.
Cut biscuits into fourths and place on top of everything. Cover and continue to cook on high for 1½ - 2 hours.
Before serving make sure biscuits are completely cooked through. Enjoy!

Notes

Use Buttermilk, Homestyle, or Country-style biscuits to ensure soft, cohesive dumplings.
Always cook dumplings on HIGH so they stay fluffy and fully set.
Keep the lid on during the dumpling cook phase to maintain heat and timing.
Check the chicken with a meat thermometer; it should reach 165°F before shredding.

Nutrition