Chicken & Dumplings in the Crockpot

1 comment

Chicken & Dumplings – Slow Cooker

Recipe by Julia PachecoCourse: Main, DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 can refrigerated Pillsbury Biscuits

  • 1.5 pounds chicken breasts, cubed

  • 1 10.5 oz can cream of celery soup

  • 1 10.5 oz can cream of chicken soup

  • 1 14.5 oz can chicken broth

  • 3 sticks of celery, chopped

  • 1 white onion, chopped

  • 2 medium carrot sticks, chopped

  • 1/2 tsp black pepper

  • 1/2 tsp thyme

  • 1 cup water


  • In the slow cooker, add in all the ingredients except for the biscuits (set aside for later) and give it a really good stir.
  • Cook on low for 7-8 hours or on high 4 hours.
  • 50 minutes prior to serving, remove 7 biscuits from the can and cut each into 6 pieces. Place evenly over the soup in the crockpot. Cover and set to HIGH and cook for additional 45 minutes. Do not open lid while biscuits and cooking.
  • Serve hot and enjoy!

Recipe Video

One Comment

  1. I cut my veggies in small pieces but after more than 5 hours on high the carrots were still crunchy. At 6 hours I put the biscuits ( cut in six pieces each ) over the chicken mixture. 45 minutes the biscuits were still gooey and raw. We were hungry so we ate some. Continued cooking for another 45 minutes they finally cooked. After all that it was tasty. If I make it again I will adjust my cooking times.

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