ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crock Pot Chicken & Dumplings

Prep time 10 mins
Cook time 9 hrs

4 servings


  • 4 pieces Boneless skinless chicken breast
  • 2 tablespoons Butter
  • 2 cans Condensed cream of chicken soup
  • 1 can Cream of celery soup
  • 3 1/2 cups Chicken broth
  • 1 whole onion finely diced
  • 1 cup Celery diced
  • 1 cup Carrots diced
  • 1 cube Chicken boullion
  • 1 package Refrigerator biscuits torn in pieces

How to Make It

  1. EXCLUDING THE BISCUITS put all ingredients in...

  2. Cover and cook on Low for 8 hours.

  3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.