Crockpot Chicken and Dumplings

In my mind, there really is nothing more comforting than a big bowl of chicken and dumplings. Honestly, any version of chicken and dumplings is totally fine with me. I love it all. I love the old-fashioned flat dumplings in a thick broth, I love the big, fluffy dumpling balls in a thinner broth and I love the dumplings made with canned biscuits that are thick and heavy in a super thick broth. It is all good to me!
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You’ll Need:

4 boneless skinless chicken breasts.
1 can of chicken broth.
2 cans cream of chicken.
Sliced carrots.
Sliced celery.
½ can of peas.
½ onion.
Crumbled bacon.
Garlic powder.
Salt and pepper.
A can of flaky biscuits.

How to:

In a crockpot, place the chicken and pour the broth and cream cans over it.
Mix in the carrots, celery and onion as much as you desire. Season with garlic powder, salt, pepper, and parsley flakes.

Cook on high for 3 hours.

Take out the chicken and shred it using a fork then place it back in the crockpot and add some crumbled bacon and the peas. Mix to combine.

Now, break up the uncooked flaky biscuits and add to the crockpot.

Cook for another hour on high until done.
Bonne Appétit!

Easy, peasy and yummy! The best thing about this recipe is that you can use your own measurements according to your taste. Give it a shot, you will be surprised.

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