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Crock Pot Chicken N Dumplins

crockpot chicken and dumplins
Written by Jen Sill

Dozens more amazing Crock Pot Recipes from HVFH here!

My husband is working away from home 4 days a week now.  URGH.  I’m falling in love with my crock pot!  I can fix the meal the night before and stick it in the fridge and then in the crock.  By the end of the night, I have a home cooked meal for me and my kids without 30 minutes of my kids tearing my house apart while I try to cook in the kitchen (or fast food or delivery every night).(Scroll to the bottom for some of my other favorites)

Here’s my latest one:  Crock Pot Chicken N Dumplins 

Preparation: 20 minutes, Cook Time: 6 – 8 hours

3 boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chopped onions
2 cloves garlic minced
1 stick butter
1 (14 1/2-ounce) can chicken broth
3/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag frozen mixed veggies
1 (8-ounce) tube biscuit dough

1) Season chicken well with salt, pepper, garlic powder, and onion powder. Place in the crockpot. Top with chopped onions and garlic.

2) In a saucepan, melt butter. Stir in flour, chicken broth, and milk. Pour into crockpot. Add salt and pepper. Cook on low for 8 hours.

Crock Pot Chicken N Dumplins

 

Crock Pot Chicken N Dumplins   www.herviewfromhome.com

3) 1-2 hours prior to serving. Shred chicken and return to pot.  Add steamed veggies (I steam them in the bag in the microwave.) Roll biscuits into small balls (2 per biscuit) and add to crock pot. Continue cooking until biscuits are firm.

Crock Pot Chicken N Dumplins   www.herviewfromhome.com

Crock Pot Chicken N Dumplins   www.herviewfromhome.com

Enjoy!

 Here are a few other Crock Pot recipes I love: 

Chicken Cacciatore

Hawiian Chicken

Crock Pot Tatertot Casserole

Cola Ham, Sweet Potato 

Crock Pot Chicken N Dumplins
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 3 boneless skinless chicken breasts
  2. 1 teaspoon salt
  3. 1/2 teaspoon pepper
  4. 1/2 teaspoon garlic powder
  5. 1/2 teaspoon onion powder
  6. 1 tablespoon chopped onions
  7. 2 cloves garlic minced
  8. 1 stick butter
  9. 1 (14 1/2-ounce) can chicken broth
  10. 3/4 cup flour
  11. 2 cups milk
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon pepper
  14. 1 bag frozen mixed veggies
  15. 1 (8-ounce) tube biscuit dough
Instructions
  1. 1) Season chicken well with salt, pepper, garlic powder, and onion powder. Place in the crock pot. Top with chopped onions and garlic.
  2. 2) In a saucepan, melt butter. Stir in flour, chicken broth, and milk. Pour into crock pot. Add salt and pepper. Cook on low for 8 hours.
  3. 3) 1-2 hours prior to serving. Shred chicken and return to pot. Add steamed veggies (I steam them in the bag in the microwave.) Roll biscuits into small balls (2 per biscuit) and add to crock pot. Continue cooking until biscuits are firm.
Her View From Home https://herviewfromhome.com/

About the author

Jen Sill

For nearly 15 years Jennifer spent her time clawing her way up the chain as a television producer and newsroom manager. She’s helped create and produce newscasts and talkshows. Just as she was realizing some of her professional goals, she decided to give it all up for a family. Although Jennifer has lived in Miami and L.A., she has always called Nebraska home. She always knew she wanted to raise her children in the Midwest.
Jennifer is now trying to find her way in a new world. She may be frenzied and frazzled sometimes, but she would not give up being a mom to her almost four year old and her almost two year old for anything.

26 Comments

  • I am making this today! But you never say when to add the frozen veggies! I feel like I did it wrong! I hope it still tastes good!

    • I’m sorry I missed your comment!! Don’t know how that happened…
      I’ll fix it in the recipe…
      Put the veggies in when you shred the chicken – just before you add the biscuits. 🙂

    • Good question, Nancy.
      I did read a bit about the crock pot liners online before using them.
      But they have been tested and approved (not only by the FDA but also by my family). We just LOVE them. I use them once a week.

  • The first time I used the liners it melted really bad I had to soak and scrub my crock pot. Yikes. Never again. I will just take the extra time to wash my crock pot.

    • Ginger- I’m so shocked to hear that! I literally use mine every week and would never scrub my pot again! Did it stick to the inside or outside? What brand?

  • Your directions say to make balls out of the biscuits, but the picture shows adding the biscuits whole. Which was better?

  • The pictures all show this looking rather soupy….I am making this next week up at camp and can’t afford a disaster lol away from home. Does it thicken up after veggies and dough added? I planned on just making biscuits in oven because we love them so much.
    To those who doubt pot liners, this is an amazing surprise like indoor potty. I can go without one, but why make life more difficult hahahaha mine have never melted in the years I have used them. I even went for the Walmart brand after buying Reynolds brand. Same quality, cheaper price.

    • Oh, boy.
      I’d have to say it does have a ‘soupy-ness’ to it. It is for sure not held together very well. It sets up a bit better than the photos show. I’d hate to be the one who caused a disaster at camp!!

      And – thank you for the ‘shout out’ about the pot liners. I agree they are an invention that makes lives easier. Why not use them? LOVE ’em.

    • I did. The chicken is always thawed when I start. But I have a friend who freezes the veggies, soup and chicken and puts it all in the pot at the same time. She says she just adds a few hours to the cook time.

  • I see you’re from Ne! For some reason that excites me! (Sw Iowa here). I didn’t have time to do an all day crockpot so I fried up the chicken and nuked frozen veggies. Threw biscuits in oven. I think in future, I’ll put this into a pie crust and maybe freeze it for a quick meal later. .. it’s a lot for just me & a 5 year old! But leftovers are going to rock! !
    Thanks! * Amanda

  • This overly exhausted college student just got so excited! Chicken pot pie is my go to comfort food so I see this as a go to for test weeks! Quick question I saw a comment about “soupy-ness” (which I’m sure would be just fine!) but if the desire to have it thicker could a little corn starch help that? If so, how much would you suggest?
    I’ve just started exploring this amazing world of cooking so I could be completely wrong about this corn starch thought. I’ve just heard that it could thicken sauces.

    Thank you so much, I am so excited!!!

    • Yes! I do think corn starch could help. I also think that you should use the ‘full fat’ soup. I find the reduced fat soups cause it to be a bit more runny. I’d start with just a tsp of cornstarch. Another thing you could do is to pat down the veggies after you steam them. This will also reduce the amount of water in your meal.

      Hooray! I hope it turns out great for you!!

  • This was amazing! (I removed all that nasty colored stuff though)
    I was a bit nervous because it started thicken in the pot and then their was floating thick stuff but in the end it was perfect.

  • Kristen, Thank you for sharing this recipe. I’m actually making it now and you mentioned to add the biscuits and continue cooking until firm. Were the biscuits doughy at all?

  • we love this recipe!! I have a question e the biscuits. Your recipe says “roll into small balls” but the picture shows the biscuits flattened out. Our rolled ones were never quite done the first time we made it so maybe we should have flattened. Also, pls confirm if they just go on top or are to be pushed down within all the yummy stuff.