Crock Pot Chicken & Dumplings


A hearty meal for a chilly day!

Crock Pot Chicken & Dumplings

4 boneless skinless Chicken Breasts
4 TBS Butter
4 cans Cream of xxxx soup (I used 2 cans Cream of Chicken and 2 cans Cream of Celery)
64 oz Chicken Broth
1 TBS Garlic Powder
1 TBS Better Than Bouillon Chicken
2 TBS Pepper
3 TBS Ground Parsley flakes
1 – 2 cans of 8 count canned biscuits

Put chicken breasts in bottom of crock pot. Place butter on top. Pour cans of cream of soup mix on top. Sprinkle seasonings over this. Pour Chicken Broth over all.
Cook on low 6-8 hours.
Remove chicken, shred and put back in broth mixture.
Open 1 can of canned biscuits and cut into quarters. Add back to chicken mixture, mix through sauce and cook on high for 1 hour.
*personal note – If you like a doughy soft dumpling the above works for you. If you prefer a more cooked dumpling, cook the biscuits as directed on can, quarter and mix into the chicken mixture. I prefer this method because I do not like a doughy dumpling.

💕FOLLOW ME! I am always posting awesome stuff on my timeline! You can find me at

Join our FREE group… contests and drawings… recipes, friendship and motivation!!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s