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Crock Pot Chicken and Dumplings


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Rate this recipe 4.5/5 (15 Votes)
Crock Pot Chicken and Dumplings 1 Picture


  • 4 skinless, boneless chicken breast halves
  • 2 Tbsp. Butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 onion, finely diced
  • 2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces


Adapted from


Step 1

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through.


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