Easy Crock Pot Chicken and Dumplings
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5 from 2 votes

Easy Crock Pot Chicken and Dumplings

My Easy Crock Pot Chicken and Dumplings recipe features hassle-free ingredients, as well as fresh herbs for that classic homemade taste!
Prep Time10 mins
Cook Time5 hrs
Total Time7 hrs 10 mins
Course: Entree, Main Course, Soup
Cuisine: American
Servings: 6
Calories: 178kcal
Author: Fox Valley Foodie

Ingredients

  • 1, 10oz can condensed cream of chicken soup
  • 1, 10oz can condensed cream of celery soup
  • 3 1/2 cups low sodium chicken broth
  • 1 1/4 lb boneless skinless chicken thighs
  • 1 medium onion, chopped
  • 2 tbsp butter
  • 1 tsp poultry seasoning
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 small branch fresh sage
  • 1/4 tsp fresh ground pepper
  • 1, 16oz can refrigerated buttermilk biscuit dough
  • 1 1/2 cups frozen peas and carrots
  • salt to taste
  • 1/3 cup chopped parsley

Instructions

  • Add soup, broth, chicken and onion to crock pot.
  • Place butter in crock pot along with poultry seasoning, thyme, rosemary, sage, and ground pepper.
  • Cover and cook for 4 1/2 hours on high.
  • Uncover and shred chicken.
  • Remove biscuit dough from can and flatten each round (~1/4" thick). Cut each flattened round into 8 pieces. (cut into quarters for larger dumplings)
  • Place dough in crock pot along with peas and carrots. Push dough under liquid with spoon and cook for 30 minutes longer, or until biscuits are cooked through.
  • Break up any cooked together pieces of dough, taste for salt and adjust as needed.
  • Stir in fresh parsley and serve.

Notes

IF YOU LIKED THIS RECIPE you will love my Creamy Turkey and Gnocchi Soup!
 
*I am reasonably certain the calculated calories for this recipe is incorrect.

Nutrition

Calories: 178kcal | Carbohydrates: 3g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 163mg | Potassium: 376mg | Vitamin A: 3.3% | Vitamin C: 2.3% | Calcium: 2.3% | Iron: 7.1%