Crock Pot Chicken and Dumplings

Our Kids Love This Recipe

Crock Pot Chicken and Dumplings is an easy to make dinner for your family. Cooking with a Crock Pot takes most of the hard work out of preparing meals and this recipe makes it even easier by using refrigerated biscuit dough for the dumplings.

Our family really loves this recipe, our 6 year old eats it as if we hadn't fed him in days, and he's a finicky eater. The 3 year old likes it too but she wants to put ketchup on it. Actually, she wants to put ketchup on everything. It's just a phase... we hope!

If you want, you can add a cup of frozen mixed veggies when you add the biscuit dough. It's one way to get our kids to eat vegetables. We call it Stealth Nutrition.

Chicken and Dumplings

Prep Time: 15min

Crockpot Time: 5 hours

Ingredients:

1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 stalks celery, sliced
1/2 tsp dried thyme leaves
2 cups baby carrots, whole
2 medium Red Potatoes, cut into 1-inch pieces
2 (10.75 ounce) cans of Cream of Chicken Soup, (condensed)
1 cup water
2/3 cup milk
1/4 tsp black pepper
1 (10 ounce) can refrigerated biscuit dough, torn into pieces

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Preparation:

Place the chicken, carrots, celery and potatoes in a 5-6-quart slow cooker.
Mix the milk, soup, water, thyme and black pepper in a small bowl.
Add the mixture over the vegetables and chicken.
Cover and set to LOW for 6 hours or high for 4 hours or until the chicken is cooked through.
Place the Biscuit Dough pieces in the slow cooker, pushing the pieces down into the liquid with a spoon.
Cook until the center of the dough isn't raw (cooking times will vary.)