Thread: Crock Pot Chicken and Dumplings

4-5 boneless skinless chicken breasts [6-8 oz. each]
1 10 3/4 oz. can cream of chicken with herbs soup
1 10 3/4 oz. can cream of celery soup
chopped celery and frozen corn,sauteed
8oz container fresh mushrooms sliced think
2 1/2 cups of chicken broth
8 frozen biscuits thawed [I used Grands! Southern Style]
1/4 cup of finely minced onion
3 Tbs. of melted margarine or butter
1 tsp. each of dried parsley flakes and poultry seasoning
1/8 tsp. each of dried thyme and tarragon
salt and black pepper to taste


Spray the inside of your slow cooker with cooking spray and set it on the low setting. Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker. In a mixing bowl, whisk together the soups, broth, melted margarine/butter, onion and seasonings. Pour this over the chicken chunks. Cook the chicken on low for 5 hours.

After 5 hours, remove the lid, stir and increase the temperature to the high setting. Cut the thawed biscuits into quarters then drop them into the slow cooker and stir into the broth. Place the cover back onto the slow cooker and cook for another 1-1 1/2 hours.