Chicken and Dumplings #2

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Prep Time 15 mins
Cook Time 5 hrs
Temp High

Chicken and Dumplings #2 – A delicious recipe for the slow cooker

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 2 Tablespoons butter
  • 2 (10.75 oz) Cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 oz) Packages refrigerated biscuit dough, torn into pieces

Directions

  1. Step One

    Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

  2. Step Two

    Cook on high for 5-6 hours.

  3. Step Three

    After 30 minutes, add torn biscuit dough and cook until dough is no longer raw in the center.

Crockin' Reviews Add Review
  1. randy g.

    instead of biscuits, i add frozen pierogies , lot easier and adds a different taste

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  2. Sally

    My boyfriend’s favorite dish from childhood is Mom’s Chicken & Dumplings. He RAVES about this one! I used cream of mushroom instead of cream of chicken. MAKE SURE you cover with water or it will be too thick. When there is one hour left I cut the cans of biscuits into quarters, drop them in and stir. I serve it topped with some steamed green peas. Enjoy! We do :)

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  3. Trina

    I really LOVE, LOVE this recipe, but was wondering if anyone else had trouble with it not being soupy enough? I think I am adding more biscuts because we love dumplings, so maybe they are soaking up too much of the liquid. I am going to add a can of chicken broth next time and see if that helps. Thanks for the GREAT recipe! :)

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  4. carolstambaugh

    Loved it and so did my kids. We had friends over with a total of 7 kids and I made a HUGE batch. It was gone. I did add some sour cream and milk to the mix as well.

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  5. Trina

    I have made this 3 times now and LOVE it and my family does as well. What kind of biscuts do you usually use? Last time I used Grands refrigerator ones and they kind of seemed to just melt away. I used frozen ones this time and they were PERFECT!! The best comfort food on a chilly evening! :) Thanks for sharing this recipe!!

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  6. Julie P.

    This is one of my family’s favorites. I’m making it again tonight for my girlfriends that are coming over for dinner. This also freezes nicely if you have leftovers.

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  7. Crockin Girls

    Crockin Girls

    Carissa, about an hour before eating…

  8. Carissa

    I plan on making this dish tonight, when do you suggest the best time to put the biscuits in? I am going to cook it on high for 5 to 6 hours.

  9. Crockin Girls

    Crockin Girls

    Way to make it your own, April! You cROCK, girl!!

  10. April

    April

    Big hit with my family! I made a few changes. I omitted the onion, used 6 chicken breast halves, a large can of cream of chicken soup, and a small can of each: cream of celery, cream of broccoli, and cream of mushroom (I like a lot of veggies but my family doesn’t, this was our compromise!). I put the chicken in the crockpot on high and mixed the soups with 1 can of chicken broth. I used the same amount of butter. I poured the soup mixture over the chicken. I cooked it for 4 hours. I broke each biscuit into 6 parts and dropped them into boiling chicken broth so that they would not stick together in the soup (I only let them stay in the broth for a minute). I took the chicken out of the pot and shredded it (like pulled pork). Mix the chicken and the dumplings back into the pot and let it cook for another hour. The dumplings were soft and pillowy. Chicken was tender and flavorful!

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  11. April

    April

    I absolutely love this website! If you leave the dumplings in longer will the be softer? We like mushing dumpling :-)

  12. Crockin Girls

    Crockin Girls

    It should be fine. When I put my crock in the fridge overnight, I’m always careful to turn it on LOW…at least until it heats up. I’ve heard of crocks cracking when they heat up too fast after being in the fridge. You can always thicken up your recipe with a slurry of cornstarch…

  13. Catherine S.

    I’m makin the chicken and dumplings recipe. I put everything (chicken, butter, cream of chicken soup, chicken broth, onion, etc.) in the crock pot last night, refrigerated overnight and started cooking it this morning. Is that ok? The cream of chicken soup was fairly liquidy/watery this morning. Will it turn out ok? If not, is there something i should do to “fix” it?

  14. lori s.

    I made this today, I cut it in half as it was only two of us. I also added some carrot, celery and corn. It was DELICIOUS!! Definitely will be making this again. Thanks for a great simple go to recipe.

  15. MyLissa P.

    I made this yesterday and OMG, it was PERFECT!!! It was almost just like my grandmother’s recipe. I didn’t realize until last night that she used celery in her recipe, I will use that next time! We are having today for lunch as leftovers since I made WAY TOO much but… hubby isn’t complaining at all! We are in heaven! THANK YOU!

  16. Michelle H.

    I didn’t have an onion so I used 1T of onion powder and used fat free cream of chicken soup. I’ll let you know how it turns out. My house smells AMAZING!

  17. Crockin Girls

    Crockin Girls

    Of course, Amy! We do. Just make sure your chicken reaches a safe 165 degrees internally with a meat probe.

  18. Amy A.

    Can you put these in the crockpot frozen like the other chicken and dumplings recipe?

  19. Crockin Girls

    Crockin Girls

    Kristie ~ YES..this is a great recipe to crock on low for 8 hours and come home to a yummy meal. You might just want to make your biscuits in the oven and pour the soup mix on top, so you don’t have to wait for the dumplin’s to cook for an hour more in the crock.

  20. Crockin Girls

    Crockin Girls

    So glad this one is a hit with your families! Our’s love it, too. cROCK on Y’ALL!! :)

  21. Crockin Girls

    Crockin Girls

    The biscuits will take about 30 minutes to an hour.

  22. Kelly S.

    Just curious how long the biscuits took to cook?

  23. Julie P.

    Definitely one of our favorites. I’m making it again tonight. Yum!

  24. Rhonda B.

    So looking forward to making this tonight for my family. Hoping my picky children will love it! I will be adding carrots also! Sounds yummy.

  25. Sue W.

    I also made it yesterday. Like Lori, I added baby carrots. I also used 2 boxes of organic cream of chicken soup and put the biscuits in sooner. And like Lori, my picky hubby also liked it! I’m having leftover for lunch today. Great recipe!

  26. Lori G.

    I’ve made this one twice now and love it! I also added in some carrots and some other leftover veggies from the ‘fridge and it turned out great. My super picky eater hubby even liked it! We packaged it up and took it camping with us and it was just do nice to sit by the campfire and eat a big bowl of it after the days activities!!

  27. Joy W.

    I made this last night for my first Crockin Girls recipe and it was a huge success! My husband said it was better than his mom’s!!!

  28. Rebekah M.

    I would think you’d be totally fine to cook it on low for 8 hours

  29. Kristie J.

    Is it possible to cook on low for 8 hours while I’m at work??

  30. Devon L.

    I love this recipe. I added a can of corn and can of green beans to this and it turned out great!

  31. Susie F.

    This is great. I increased the amount of ingredients and put the biscuits in sooner. What a hit with my family and friends!

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