My mom made the best Chicken & Dumplings. She would mix up the dough for the dumplings, roll it out, and drop them in the simmering pot of chicken broth. I could hardly wait for them to be done!
But I really hate to get the flour & rolling pin out – it makes such a mess! So here’s the answer to no knead dumplings, and a fix-it and forget-it preparation!
Pro tip: Use Reynolds Wrap Crockpot Liners to minimize cleanup! Seriously, such a time saver! Which makes this recipe even easier!
Crock Pot Chicken & Dumplings
May 8, 2020
: 6
: 10 min
: 4 hr
: 4 hr 10 min
: Easy
Homemade Chicken & Dumplings cook while you work, with the help of the slow cooker and the secret ingredient - refrigerated biscuits!
Ingredients
- 1 onion - diced fine
- 1.25 lbs boneless skinless chicken breast
- 1 tsp dried Oregano
- Salt/pepper
- 2 cans (10.5 oz.) Cream of Chicken soup
- 2 cups chicken broth
- 1 bay leaf
- 2 stalks celery - diced
- 2 carrots - peeled & chopped
- 1 cup frozen peas
- 3 cloves garlic - minced
- 1 can (16.3 oz.) refrigerated biscuits
Directions
- Step 1 Scatter onion in the bottom of large slow cooker, then top with the chicken breasts. Season with oregano, salt & pepper.
- Step 2 Pour soup & broth over top of chicken and add the bay leaf. Cover & cook on High about 3 hours.
- Step 3 When chicken is done, remove bay leaf from mixture, and remove chicken to a plate & shred with 2 forks. Return chicken to slow cooker, along with celery, carrots, garlic & peas.
- Step 4 Cut biscuits into quarters, flatten slightly, & stir into chicken mixture. Spoon liquid over any biscuits floating on top.
- Step 5 Cook on High until vegetables are tender, about 1 hour & 30 minutes, stirring every 30 minutes.
- Step 6 Note: bottoms of biscuits may be a little doughy, which is kinda yummy, but don’t worry – they are cooked!
