Crockpot Chicken and Dumplings
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
  • 2 lb of boneless skinless chicken breasts
  • 1 can of condensed cream of chicken soup
  • 1 can of condensed cream of celery soup
  • 1 onion, finely diced
  • 2 ribs of celery, sliced
  • 3 cups of chicken broth
  • 6 oz of frozen peas and carrots
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of poultry seasoning
  • 1 (16oz) can of refrigerated biscuit dough
  1. Place all ingredients, except biscuit dough, in the slow cooker and cook on high for 4 hours or low for 8 hours.
  2. Remove the chicken breasts from the slow cooker, shred and then return to cooker. They will be very hot so you may want to let them cool for a few minutes.
  3. Roll dough for each biscuit to about ¼" thick and then cut into strips. Drop the strips of dough into the cooker and cook on high for another hour.
  4. Turn slow cooker off or on warm if you need it to stay heated for a while.
Recipe by Sweet and Simple Living at