Sunday, 01 January 2017 16:21

Crock Pot Chicken and Dumplings Featured

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1 large onion, diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots, defrosted
1 can biscuits


Cover the bottom of crock pot with onion then lay the chicken breasts on top.

Combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper in a small bowl. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours. Remove chicken breasts and slightly shred. Add back into slow cooker and stir.

Approximately 1 hour – 90 minutes before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir. Cook until biscuit strips are done. Some slow cookers may require extra time to cook the biscuits.


I used left-over turkey and canned peas and carrots which I put in at the beginning. I also left out the parsley & poultry seasoning since my sister seasoned the turkey when she cooked it for Christmas.


You can also make biscuit dough from scratch and use about the equivalent of 8 biscuits for the recipe and bake any extra biscuits to serve with it.


Recipe adapted from

David Deaton

Digital Editor at Oklahoma Welcome

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