Crockpot Chicken and Dumplings

I may, from time to time, offer affiliate links to products or services on my blog. If you click those links, and make a purchase from them, I might make a little cash which I'll likely spend spoiling my furry family.  Thank you for contributing to my bliss!  View full affiliate disclosure.

Crockpot Chicken and Dumplings

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Course Dinner
Servings 6 servings

Ingredients
  

  • 4 cans, large Chunk Chicken Breast
  • 2 tbsp Butter
  • 3 cans, 10.75 oz Condensed Cream of Chicken Soup
  • 1 medium Onion, finely diced
  • Chicken Broth to cover
  • Garlic Powder, Rosemary, and Thyme – measure with your heart
  • 2 10 ounce packages Refrigerated Biscuit Dough, torn into pieces
  • 1 can veggies of your choice – green beans, carrots, celery, mixed veggies (carrots, corn and peas) are all great options. Can substitute fresh but this will impact cooking time.

Instructions
 

  • Place chicken chunks, butter, soup, onions, and seasoning in the crockpot.
  • Pour chicken broth in until everything is just about covered. THe more you add, the less thick this will be. The original recipe I used said cover it all. I would say let some of it peek out at the top….don't drown it.
  • Let cook for about 2 hours on high.
  • Drop in dough pieces on top. I spread them out as much as possible.
  • Cook until the dough is not raw in the middle. The original recipe said 30 minutes for this but mine took longer…more like an hour.
Posted in