Crockpot Chicken and Dumplings with Pillsbury Biscuits
This Easy Crockpot Chicken and Biscuit Dumplings recipe is a family favorite that is perfect for busy days. With minimal prep, you can set it in the morning and come home to tender, shreddable chicken, creamy broth, and soft, fluffy biscuit dumplings. It is warm, comforting, and reminds you of classic chicken pot pie made simple in the crockpot!
Equipment
- Crockpot or slow cooker
- Frying pan or skillet
- Sharp knife
- Cutting Board
- Measuring cups
- Measuring spoons
- Mixing Bowl
- Wooden spoon or silicone spatula
- Tongs or fork (for removing and shredding chicken)
Ingredients
- 1 Pillsbury Canned Biscuits (8 count) we use Butter Tastin'
- 3 Chicken Breasts
- 3 cans Cream of Chicken Soup (10.5 oz)
- 2 cans Cream of Celery Soup (10.5 oz)
- 6 oz Frozen Mixed Vegetables of choice
- 1 tablespoon Butter Optional: 3 tablespoon on top of mixture in crockpot while it cooks
- ½ Yellow Onion diced
- 2 tablespoon Minced Garlic
- 2 tablespoon Better Than Bouillon Roasted Chicken Base
- 2.5 cups Warm Water
- 2 tablespoon Poultry Seasoning
- Salt and Pepper to taste
Instructions
- Heat a frying pan over medium heat and cook the butter, garlic, and onion until fragrant, then set aside.
- Place the chicken breasts in the bottom of the crockpot. Spoon the cream of chicken and cream of celery over the top without mixing.
- Dissolve the Better Than Bouillon in warm water, then pour it into the crockpot. Add the poultry seasoning, sautéed onions and garlic, along with salt and pepper, then mix everything together.
- Stir in the frozen vegetables, cover, and cook on high for 4 to 6 hours.
- About one hour before serving, remove the chicken, shred it, then return it to the crockpot and stir.
- Cut the biscuits into fourths and add them to the crockpot, stirring occasionally. Cover and cook for 45 to 60 minutes, until the biscuits turn soft and dumpling-like.
- Stir once more, then serve hot and enjoy.
