Sunday, January 31, 2010

Crock Pot Chicken and Dumplings

This is a simple and budget friendly recipe that is perfect for a cold day. In order to make it healthier, I use fat free/reduced sodium cream of chicken soup. I also buy reduced fat biscuits. Feel free to add frozen or fresh vegetables to make the meal more substantial. Enjoy!


4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
12 ounces vegetables (optional - I added carrots and celery)


Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Did I mention that it makes your house smell delicious? Dang.

Before the biscuits were added...

After the biscuits were added...

Finished with a side of roasted broccoli...


  1. Yum, thanks! Sounds so easy... question, does adding biscuit dough make the dumplings come out very soft? Can I put them in after toasting so they have a crisper texture, or does that defeat the whole "dumpling" point? :)

  2. Sabrina,

    Actually, I like the dumplings to be a little crispy rather than completely gooey. If you make sure that you do not completely submerge the biscuits in the chicken mixture, you should end up with dumplings that are airy and fluffy rather than completely doughy. As for toasting them - I haven't tried that...but it sounds like a great idea! :)