Chicken and Dumpling Casserole

Chicken and Dumpling Casserole

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Green Chile Chicken

Enjoy a little spice with your chicken dinner.

Slow Cooker Tuscan Beef Stew

Slow Cooked Tuscan Beef Stew – A great recipe for the slow cooker

Creamy Meatballs

Creamy Meatballs – An easy and delicious recipe for the slow cooker

Prep Time 20 mins
Cook Time 8 hrs
Temp Low
Yield Serves 6-8

This is a family favorite I do in the oven converted for the slow cooker :) This is my favorite way to make chicken and dumplings. It's a casserole that makes its own dumplings! Couldn't be easier and tastes great to boot :) I like to sauté the veggies first because it really gives it a flavor boost but you could probably skip that step if you're in a hurry. Love it!!!


  • 1/2 stick Butter
  • 4 IQF chicken breasts
  • 1 Cup Milk
  • 1 Cup SELF RISING flour
  • 2 Cups Chicken broth
  • 1 Can Cream of chicken soup
  • 1/2 Cup Onion chopped
  • 1/2 Cup Chopped celery
  • 1/2 Cup Chopped carrots
  • 1/2 Cup Peas
  • 2 Tablespoons Olive oil


  1. Step One

    Sauté chopped veggies in olive oil add salt and pepper to taste

  2. Step Two

    Melt butter and put in bottom of slow cooker

  3. Step Three

    Cube chicken and put on top of butter. DON'T MIX

  4. Step Four

    Mix milk and SELF RISING flour until smooth and put on top of chicken. don't mix!

  5. Step Five

    To sauté pan with veggies add broth and soup and peas. Stir until mixed and pour on top. Don't mix! The milk and flour layer makes the dumplings! Genius :)

Crockin' Reviews Add Review
  1. Kathy

    This is one of my favorite recipes, but I would love it if I could have the original recipe for the times that I forget to start until about 3 pm.

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  2. Kelly

    I fixed this tonight for the family. Its very good. To me it taste more like a chicken pot pie recipe. There is a small layer of crust but not dumplings. We didn’t have much “dumplings” or crust as we would like. Don’t get me wrong its good and super easy to fix. We all had seconds.

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  3. Cheryl W.

    Sorry Kristen! Just read this. Did you use SELF RISING flour? If I don’t have it on hand I use 1 cup flour and add 1/2 tsp salt, 1 1/2 tsp baking powder. Hope you try it again! It’s very good :)

  4. Kristin

    Made this tonight…good flavor but I was disappointed that there were no dumplings :( I followed the recipe to a T and layered everything per the directions without mixing….cooked on low for 8 hours….what did I do wrong?

  5. Cheryl W.

    Sorry for the confusion :) Any raw chicken breasts will do but to answer your question : IQF means individual quick frozen. The grocery store usually sells them in a 3 lb. bag in the freezer section. I always keep them on hand because they freeze the breasts separately then put them in the bag. That way you can take out the amount you need for a recipe and reseal the bag and put back in the freezer. To thaw I just put them on a plate (to catch the water) and put them in the microwave for about 3 minutes. If they aren’t totally thawed out that’s ok and it actually makes slicing them easier. Hope you like the recipe!

  6. Peggy L.

    Another dumb question. What are IQF chicken breasts? Is it just boneless skinless? Do you precook? Cut into pieces? Sorry to be stupid, but the recipe sounds amazing. I’d like to try it, but want to make sure I do it right : )

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