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    Ingredients

    Meat

    • 2 Chicken breast, skinless boneless halves

    Produce

    • 1/2 tsp Onion powder
    • 1 Can Veggies, Mixed

    Canned Goods

    • 1 cup Chicken stock
    • 1 (10.75 ounce) can Cream of chicken soup, condensed

    Baking & Spices

    • 1 (10 ounce) package Biscuit dough, refrigerated
    • 1 Sprinkle Cayenne pepper
    • 1/2 tsp Pepper
    • 1 pinch Salt

    Nuts & Seeds

    • 1 tsp Cumin

    Dairy

    • 1 tbsp Butter

    Crock Pot Chicken and Dumplings

    3y
    3y Saved to recipes

    8 comments

    • Haley Kinder

      Crock Pot Chicken & Dumplings Recipe. You'll need: 2 skinless boneless chicken breast halves, 1tbs butter, 10.75oz can condensed cream of chicken soup, 10oz pkg refrigerated biscuit dough, 1can mixed veggies, 1tsp Cumin, 1/2tsp pepper, sprinkle of Cayenne pepper, 1/2tsp onion powder, 1c chicken stock, salt.

    • Christine Ursua

      Crockpot Chicken & Dumplings Simply Amazing ... and SO simple to make. You use refrigerated biscuits!

    • Linda Twell

      Chicken crockpot recipe 2 skinless, boneless chicken breast halves 1 tablespoon butter 1 (10.75 ounce) can condensed cream of chicken soup 1 (10 ounce) package refrigerated biscuit dough, torn into pieces 1 Can of Mixed Veggies ( drained) 1 tsp of Cumin 1/2 tsp of pepper Sprinkle of Cayenne Pepper 1/2 tsp of Onion Powder 1 cup of chicken stock pinch of salt

    • lexi nastasi

      Crock Pot Meals I like this recipe the best from the others I have pinned for the same recipe.

    • Christine Jones

      The Best Crock Pot Chicken and Dumplings #slow-cooker #recipe #crockpot #recipes #healthy

    • Lynn Orton

      chicken and dumplings - chicken, cream of chicken soup, refrigerated biscuits, seasonings

    • Jessica Person

      crockpot chicken and dumplings: SO simple to make. You use refrigerated biscuits!

    • Crystal Rondeau

      Crockpot Chicken And Dumplings Ingredients: 2 skinless, boneless chicken breast halves 1 tablespoon butter 1 (10.75 ounce) can condensed cream of chicken soup 1 (10 ounce) package refrigerated biscuit dough, torn into pieces 1 Can of Mixed Veggies ( drained) 1 tsp of Cumin 1/2 tsp of pepper Sprinkle of Cayenne Pepper 1/2 tsp of Onion Powder 1 cup of chicken stock pinch of salt What To Do: Place all ingredients in the crock pot except biscuits. Cover and cook on low for 5 – 6 hours. About 2 hours before serving tear up the biscuit dough ( into 1/4ths) and place in the crock pot. I used all the biscuits but you can only use half. Make sure the “dumplings” are cooked through. The chicken should be so tender that it will pull apart when you scoop it out of the crock pot.

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