Crock-Pot Chicken & Dumplings

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Nothing sticks to the ribs like this warm and satisfying dish of Crock-Pot Chicken & Dumplings. Make this recipe today in your slow cooker for an easy meal.

Crock-Pot Chicken & Dumplings

Not everything that comes out of your kitchen has to be gourmet and fully homemade. Sometimes you just need easy.

Enter this recipe passed along to me by a friend for her version of Crock-Pot Chicken & Dumplings. This recipe starts with some canned cooked chicken, chicken broth (from a can), frozen peas and carrots and canned refrigerator biscuits.

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And while some folks may turn their noses up at a recipe that uses so many ingredients that come from a can that is quite OK. Because you know what I know that there are some people that need a recipe just like this one. I bet you that my 8th grade home economics teacher would have approved. She was the QUEEN of canned biscuit dough!

And if canned chicken is just too much for you or you cannot find it in your local grocery store you can of course use shredded or cut up cooked chicken. The meat from a store bought or homemade rotisserie chicken would work just great in this recipe.

So let’s get cookin…

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Crock-Pot Chicken & Dumplings Recipe

This easy 5 ingredient recipe for Chicken and Dumplings cooked in your slow cooker is a quick and easy comfort food dish that anyone can make!

Print Recipe Crock-Pot Chicken & Dumplings Recipe This easy 5 ingredient recipe for Chicken and Dumplings cooked in your slow cooker is a quick and easy comfort food dish that anyone can make!

Rating	Votes: 17 Rating: 3.35 You: Rate this recipe!
Servings	6people
Prep Time	10minutes
Cook Time	4 - 6Hours On HIGH

Ingredients

• 39 ounces canned cooked chicken drained and rinsed
• 58 ounces low-sodium chicken broth
• 21 ounces canned cream of chicken soup
• 12 ounces frozen peas and carrots
• 13.5 ounces refrigerated buttermilk biscuits (3) 4.5 oz. cans, each biscuit cut into 4ths

Servings: people

Ingredients 39 ounces canned cooked chicken drained and rinsed 58 ounces low-sodium chicken broth 21 ounces canned cream of chicken soup 12 ounces frozen peas and carrots 13.5 ounces refrigerated buttermilk biscuits (3) 4.5 oz. cans, each biscuit cut into 4ths Servings: people

Rating Votes: 17 Rating: 3.35 You: Rate this recipe! Servings 6people Prep Time 10minutes Cook Time 4 - 6Hours On HIGH

Instructions

1. Mix the canned chicken, chicken broth, cream of chicken soup and frozen vegetables in a 5 quart or larger slow cooker, stir together well.
2. Add the biscuits on top, mix slightly till the biscuit pieces are wet.
3. Cover and cook on HIGH for 4 to 6 hours, stirring often while cooking so that biscuits will not stick to the side of the slow cooker.

Nutrition Information

Calories: 429kcal, Total Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 119mg, Sodium: 1365mg, Potassium: 1254mg, Carbohydrates: 47g, Dietary Fiber: 2g, Sugars: 4g, Protein: 41g, Vitamin A: 32%, Vitamin C: 4%, Calcium: 1%, Iron: 1%

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