• 4 skinless, boneless chicken breasts
  • 2 T. butter
  • 2 small cans of condensed cream of chicken soup
  • 2 carrots, peeled & chopped
  • 1 onion, diced
  • 1 stalk celery, washed well and chopped
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
  • Water or Low Sodium Chicken Broth

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This Slow Cooker Chicken & Dumplings recipe is an EASY and delicious version of those dumplings mom used to make. Enjoy!

  1. Place the chicken, butter, soup, carrots, celery and onion in a slow cooker.
  2. Fill the slow cooker with enough low-sodium chicken broth or water to cover ingredients.
  3. Cover.  Cook for 5 to 6 hours on High, or 8 to 9 hours on Low.
  4. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Variation from a Facebook Friend: Omit water and vegetables, substitute with 3 cups chicken broth, and use bisquick drop dumplings instead of the biscuits. (Good substitute if you don’t have pop-biscuits on hand!)

Happy Crocking!

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Slow Cooker Chicken and Dumplings


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