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  • Writer's pictureAmanda Davis

CrockPot Chicken & Dumplings

These certainly aren’t a “normal” chicken and dumplings.  Granted, growing up, the dumplings that my mom made were usually based in a beef gravy as opposed to chicken.  Mom’s dumplings were also from the recipe on the side of the Bisquick box, so these were different in that respect as well.  Both Josh and I really enjoyed the meal and Josh ate it as leftovers for several days afterwards.

I LOVE using the CrockPot for meals because it means that I can relax when I get home from work instead of standing in the kitchen for upwards of an hour cooking.  I am always on the lookout for CrockPot meals and have even gone through the entire blog history for the blog that I found this recipe on to gather more recipes.  She’s got some great stuff and I’m thankful to my friend Stephanie for letting me know about her. 

CrockPot Chicken & Dumplings

From A Year of Crockpotting


3 pounds boneless, skinless chicken 1 yellow onion, chopped 1 cup mushrooms, chopped 16 ounces frozen vegetables 2 cans cream-of-something soup, or combine in a saucepan: 4 T butter 6 T flour 1 cup milk 1 cup chicken broth 1/2 tsp salt 1/4 tsp black pepper 1 tsp poultry seasoning 1 can refrigerated biscuits


Put the chicken and vegetables into the bottom of the crockpot.

Add the cream-of soups, or your homemade substitute.

Cover and cook on low for 6-8 hours, or on high for 4-5.

An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.

Cover and cook on high for another hour.

The biscuits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.

Serve in bowls, with a biscuit or two per person.

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