CrockPot Chicken and Dumplings Recipe

Published: Fri, 03/21/25

Updated: Mon, 03/24/25

March 21, 2025

Hi there, Slow Cookerers!" 

We finally finished the last of the leftover corned beef yesterday ---

and today, I think we are in the mood for something rather adventurous.
:-)



 
 
 
⚠️  ⚠️  WARNING  ⚠️  ⚠️



I have an "advanced" slow cooker recipe for you today --- this is a somewhat more adventurous meal, but one I think you will really enjoy.

If you are a dump-it-all in-and-forget-it-forever-until-dinner-time-person

then this is probably not something you're going to want to fool around with.

(in that case, stick to Lazy Cooking! :-) )

#nojudgementfrommeever

But.

If you are ready to mix it up a bit, this is a fantastic all-from-scratch way to make chicken and dumplings.

Unless you don't want to cook from scratch. I've got an option for that, too!

:-)

CrockPot Chicken and Dumplings
(click thru to see photos (they really do plump up!) and reader comments and reviews)
serves approx 5 adults

3 pounds boneless, skinless chicken (I used frozen thighs)
1 yellow onion, chopped
1 cup mushrooms, chopped (I used baby portabellas)
16 ounces frozen vegetables

--2 cans cream-of-something soup

--1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela's Baking Mix because of our gluten allergy, and used the drop-biscuit recipe listed on the back of the bag)


HOMEMADE CREAM of Chicken Soup Recipe:

4 tablespoon butter
6 tablespoons baking mix (like Bisquick) (I used Pamela's baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning

HOMEMADE Refrigerated Biscuit Recipe:

1 cup baking mix
1/4 cup salted butter
1/3 cup PLUS 1 tablespoon milk

Pour Baking & Pancake Mix into large mixing bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Add milk, stirring with a fork. Drop into slow cooker as directed below.


The Directions.

I used a 6.5 quart crockpot. 

Anything 4 quarts and up will work. 

Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. 

Cover and cook on low for 6-8 hours, or on high for 4-5.

 I cooked ours on high for 4 hours, and on low for another two. 

An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. 

They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

The Verdict.

The first time I made this recipe, this was the verdict that I wrote:

Delicious. I've never had chicken and dumplings before, and really enjoyed this a lot. Adam and I each had two bowls. 

Dinner wasn't ready until almost 7, so the kids ended up eating leftovers. 

My four-year-old thought it looked weird, so fingers are crossed she's feeling adventurous for lunch.

:-)

enjoy!! happy slow cooking!!

steph

 
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thank you!!

Stephanie O'Dea

1534 Plaza Lane #256, Burlingame California, 94010-3204

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