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Nothing says comfort food like this Slow Cooker Chicken and Dumplings. When fall arrives we are all anxious to suggest all the comforting foods we are ready to enjoy for dinner. This past week the kiddos went grocery shopping with the hubby (always dangerous, ha ha). I was quite surprised that they had shopped for the items we needed to make some Crock-Pot meals. They were anxious to make our Slow Cooker Meatloaf Recipe again this week. And also Chicken and Dumpling. The entire family REALLY likes. Or…should I say loves… Chicken and Dumplings. We usually make our Chicken and Dumplings on the stove top but we now will be making it in the slow cooker from this point forward. It’s great to drop all the ingredients in the low cooker and have dinner cooking during the day.

Slow Cooker Chicken and Dumplings Recipe

This slow cooker chicken and dumplings recipe is very simple and loaded up with lots of chicken, vegetables and of course lots of dumplings.

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The ingredients needed for Chicken and Dumplings can be quite easy. We purchased frozen boneless skinless chicken breasts (super simple), canned cream soup, frozen veggies and packaged biscuits.

INGREDIENTS
2 lb Boneless Skinless Chicken Breast
1 can Condensed Cream of Chicken Soup
1 can Condensed Cream of Celery Soup
1 Onion, finely diced
2 ribs of Celery, sliced
3 cup Chicken Broth
6 oz frozen Peas and Carrots
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Poultry Seasoning
16 oz can Refrigerated Biscuit Dough

DIRECTIONS
Place all ingredients, except biscuit dough, in slow cooker and cook on high for 4 hours or low for 8 hours.
Remove chicken breasts from slow cooker, shred and then return to cooker.
Roll dough for each biscuit to about 1/4″ thick and cut into strips. drop strips into cooker and cook on high for another hour.

Slow Cooker Chicken and Dumplings Recipe

Print Recipe

Ingredients

2 lb Boneless Skinless Chicken Breast
1 can Condensed Cream of Chicken Soup
1 can Condensed Cream of Celery Soup
1 Onion finely diced
2 ribs of Celery sliced
3 cup Chicken Broth
6 oz frozen Peas and Carrots
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Poultry Seasoning
16 oz can Refrigerated Biscuit Dough

Instructions

Place all ingredients, except biscuit dough, in slow cooker and cook on high for 4 hours or low for 8 hours.
Remove chicken breasts from slow cooker, shred and then return to cooker.
Roll dough for each biscuit to about 1/4" thick and cut into strips. drop strips into cooker and cook on high for another hour.