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Crock Pot Chicken and Dumplings by



1 large onion, diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 T fresh parsley
1 tsp 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
1 can refrigerated biscuits


Add onion to crock pot and top with chicken breasts.

In a small bowl, combine 2 soups, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

Approximately 1 hour (I allow 60-90 mins) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

To Serve; Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat, which is ok). Let cook an additional 10 mins and serve.

Recipe Note: My biscuits were perfectly cooked after 60 mins, however, some slow cookers have required extra time to cook the biscuits.

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