Crock Pot Chicken and Dumplings

Chicken and dumplings is, perhaps, my favorite comfort food. Creamy chicken and vegetables, biscuit dough dumplings — what is not to love? This recipe is great because you can make it ahead and come home 30 minutes away from a home cooked dinner.



  • 1.5 pounds chicken, raw or frozen (I used thighs)
  • 1 yellow or white onion
  • 4 stalks of celery, sliced
  • 4 large carrots, sliced
  • 1/2 bag frozen peas
  • 1 can refrigerated low fat buttermilk biscuits (or make your own equivalent dough)
  • 1 can cream of chicken soup, or make your own creamy base
  • 1 tsp poultry seasoning


  1. Put the chicken (large pieces are fine), vegetables, and cream soup, and poultry seasoning in the crock pot.
  2. Cook on low for 6-8 hours or high for 4-5.
  3. Shred the chicken with a fork and return it to the pot.
  4. Cut the biscuits into fourths, and drop them into the soup, about a quarter of an inch between each.
  5. Put the lid back on and cook on high for another 45-60 minutes. The stew is done when a fork or toothpick come out clean when inserted in a dumpling.

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