Crock Pot Chicken and Dumplings
  • 3-4 chicken breasts, boneless, skinless
  • ½ teaspoon poultry seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon paprika
  • 2 (10.5 oz.) cans condensed cream of chicken soup
  • 3 Tablespoons butter, melted
  • 1 small onion, chopped
  • 1 (14.5 oz.) can chicken broth
  • 2 cans refrigerated biscuit dough OR make your own biscuit dough using the recipe below
  • ½ bag (8 oz.) bag frozen peas and carrots vegetables, thawed
  1. Place the chicken in the crock pot. Sprinkle the poultry seasoning, salt, pepper & paprika on top.
  2. Add the cream of chicken soup, butter, onion, and chicken broth to the crock pot.
  3. Cover and cook on low for 8 hours.
  4. Uncover and shred the chicken, then mix it into the soup.
  5. Roll out the refrigerated biscuit dough and cut into small squares. Place the dough squares on top of the soup mixture.
  6. Cover and cook on high for 1 hour or until dough is cooked through.
  7. Add sifted flour if needed to thicken soup.
  8. Serve with peas and carrots.
Recipe by Saving Cent by Cent at