Crockpot Chicken and Dumplings

I’m so glad the colder weather is finally making it’s way into Texas. I cook in my Crockpot all the time when it’s cooler outside. I mean….I throw stuff in it, check on it several hours later and VIOLA! Dinner is done! How can you resist that? The only thing I don’t like about cooking in the Crockpot is that I can smell my dinner all day long. It always smells so good and I just continue to wait. This Crockpot Chicken and Dumplings recipe is one of my favorite things to make for my family. Chicken and Dumplings is a daunting recipe to most, but when you see how easy this is, you’ll be making it all the time! It only takes 3 ingredients AND… only has to cook for about 3 hours. So you’re not even putting in the full 8 hours here!

  • 4 cans of chicken broth or 2 32oz containers
  • 4 boneless skinless chicken breasts
  • 1-2 10 count cans of refrigerated biscuits

  1. For this size recipe, I use the larger, oval Crockpot. Start by turning the Crockpot on high heat and pour in all 4 cans of the chicken broth.
  2. Cut the 4 boneless, skinless chicken breasts into small bit-size pieces.
  3. Put the chicken into the Crockpot and let it cook on high for 2 hours.
  4. Once the chicken is done, open the can of biscuits and tear each biscuit into 2 or 3 pieces (these are the dumplings) and add to the Crockpot.
  5. The biscuits will float on the top. Once there is a full layer on top, take the back of a large serving spoon and gently push all of the dumplings into the broth. This will coat each dumpling with the broth and keep them from sticking to each other.
  6. Cook, covered and on high, for 30 minutes.
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