Chicken & Dumplings (From Freezer to Crockpot) Chicken & Dumplings (From Freezer to Crockpot) 3 pounds boneless, skinless chicken 1 onion, chopped 16 ounces frozen vegetables 2 cans cream-of-chicken soup 1 can refrigerated biscuits
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Easy Crockpot Chicken and Dumplings

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Crockpot Chicken and Dumplings is one of the easiest recipes we make!  Made with biscuits, frozen vegetables and cream of chicken soup, it has a taste you’ll adore.   Hopefully it will quickly become one of your family’s favorites!

Ingredients

Instructions

  1. Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in the slow cooker.
  2. Cover and cook on low for 6-8 hours, or on high for 4-5.
  3. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
  4. 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.
  5. Serve in bowls, with a biscuit or two per person.

Freezer Bag Instructions:

  1. Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in a gallon sized freezer bag.
  2. Label & lay flat to freeze.
  3. Thaw freezer bag before cooking. It can go in when still frozen, but you’ll need to add an hour of cooking time.
  4. Cover and cook on low for 6-8 hours, or on high for 4-5.
  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.
  6. Serve in bowls, with a biscuit or two per person.

Notes

  1. You can cook biscuits in oven if you prefer and add them at the end, however they may lose their dumpling texture of being cooked in all the juices of the food.

Keywords: Crockpot Chicken and Dumplings