Crockpot Chicken & Dumplings

Servings:

Calories: 696cal

Place the chicken breasts in an even layer on the bottom of the crockpot.
4 medium chicken breasts
Combine the cream of chicken, cream of bacon and broth and pour over the chicken.
10.5 ounce can cream of chicken soup, 10.5 ounce can cream of bacon soup, 2 cups chicken broth or water
Cook on high for 3 hours.
Remove the lid and shred the chicken using two forks.
Stir in the frozen vegetables.
2.5 cups frozen mixed vegetables
Place the lid back on and start whipping up the dumplings.
Stir the dry ingredients together, and cut in the butter until coarse and crumbly.
2 1/2 cups all-purpose flour, 2 Tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup cold butter
Stir in the buttermilk until a wet dough forms and add the egg and milk or cream. Drop 2 Tablespoon-sized lumps into the crockpot.
1 Tablespoon buttermilk, 1 large egg, 1 cup milk or cream
Cover and cook for an additional hour.

4.98 from 39 votes

If you prefer a homemade version, you can try this condensed cream of chicken soup recipe.
While we chose to make our dumplings from scratch, you can use a can of refrigerated biscuit dough instead for even less work in the kitchen.
You can make this recipe ahead, just don't add the dumplings. Store it in the crockpot in the refrigerator, then put the crock back into the slow cooker to heat it back up on the high setting. Once the dish has heated back up, continue with the dumpling instructions.

Course: Dinner

Cuisine: American

Prep Time30

Cook Time4

Total Time4 30