Ingredients Meat & Poultry Chicken Chicken Slow-Cooker & Crockpot Recipes Crock Pot Chicken & Dumplings 4.4 (11) 5 Reviews This crock pot chicken and dumplings recipe uses store-bought biscuits for dumplings that are moist and tender once stirred into the savory mixture of creamy mushrooms, chicken and veggies. Using 2 cans of cream of mushroom soup cuts down on prep time. To give the chicken stew body, we use a flour and butter paste known as a beurre manié—a classic thickening agent for soups, stews and sauces. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on November 27, 2023 Tested by Julia Levy Tested by Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Active Time: 25 mins Total Time: 3 hrs 30 mins Servings: 8 servings Nutrition Profile: Sesame-Free Nut-Free High-Protein Egg-Free Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Cook Mode (Keep screen awake) Ingredients 2 pounds boneless, skinless chicken breasts 2 (10 1/2-ounce) cans reduced-sodium cream of mushroom soup 1 (8-ounce) package button mushrooms, trimmed and sliced (about 3 cups) 2 large carrots chopped (about 1 1/2 cups) 1 medium yellow onion, chopped (1 1/2 cups) 2 large stalks celery, chopped (about 1 cup) 1 cup water 1/2 cup reduced-sodium chicken broth 1 teaspoon dried thyme 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground pepper 4 tablespoons finely chopped fresh flat-leaf parsley, divided 3 tablespoons all-purpose flour 3 tablespoons unsalted butter, softened 1 (12-ounce) can refrigerated (2-inch) biscuits, quartered 1 1/2 cups frozen peas, thawed Directions Place chicken, soup, mushrooms, carrots, onion, celery, water, broth, thyme, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined. Cover and cook until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 2½ hours on High or 4 to 5 hours on Low. Fred Hardy II Leaving the cooker on, transfer the chicken to a large bowl; shred using 2 forks. Return the shredded chicken to the cooker. Add 2 tablespoons parsley; mix well and cover the cooker. Mix flour and butter in a small bowl until a paste forms. Add the flour mixture to the cooker; stir until fully incorporated and the mixture is slightly thickened, about 2 minutes. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster Arrange biscuit pieces on the surface of the stew, making sure not to overlap. Cover and cook on High until a wooden pick inserted in the center of a biscuit comes out clean, about 1 hour. Stir the biscuits into the stew; stir in peas. Top with the remaining 2 tablespoons parsley. Fred Hardy II Nutrition Information Serving Size: 1 1/2 cupsCalories 381, Fat 13g, Saturated Fat 5g, Cholesterol 96mg, Carbohydrates 34g, Total Sugars 8g, Added Sugars 3g, Protein 32g, Fiber 4g, Sodium 781mg, Potassium 814mg Frequently Asked Questions Is chicken good for you? Chicken is full of essential nutrients. This recipe calls for chicken breast, which is a good source of lean protein, choline, vitamin B6 and pantothenic acid (vitamin B5). Some evidence suggests that eating lean white meat may reduce your risk of heart disease and type 2 diabetes. Does celery have any health benefits? While celery isn’t chock-full of a variety of nutrients, it is 95% water and an excellent source of electrolytes, which makes it a good hydrating vegetable. It’s also a good source of vitamin K, with just one stalk providing about 10% of your Daily Value. You’ll also get a little boost of fiber with your celery, which will enhance gut health. And while we tend to think of antioxidants as being synonymous with deeper-colored produce, celery is also loaded with antioxidants—which means eating celery may also contribute to reduced inflammation and disease risk. Are mushrooms healthy? Regardless of the type, mushrooms tend to be rich in B vitamins and potassium. You’ll also get fiber and antioxidants, providing a wealth of health benefits. Evidence suggests that mushrooms have anti-inflammatory properties and may boost gut health. And some types of mushrooms provide vitamin D—a nutrient that people are commonly deficient in. Is there a substitute for the cream of mushroom soup? If you prefer, you can use reduced-sodium cream of chicken soup as a substitute. It has the same creamy texture as cream of mushroom soup, but with the rich flavor of chicken that would work well in this recipe. What can I use to thicken chicken and dumplings in a crock pot? To thicken chicken and dumplings in a crock pot, we use a paste made with equal parts of flour and softened butter, called beurre manié. This paste is a classic French thickening agent for soups, stews and sauces. When the butter melts, the flour is evenly dispersed into the hot liquid and thickens it without any lumps. Be sure to stir well until the paste is fully incorporated into the chicken mixture. What type of biscuits should I use? For convenience, we use canned refrigerated biscuits, such as buttermilk or classic homestyle biscuits. They have the perfect fluffy texture when cooked in a crock pot. How do I know when the dumplings are cooked? The dumplings are cooked through when the centers are fluffy, not dense or doughy. You can also check the doneness with a toothpick inserted into the center of a dumpling. If the toothpick comes out clean, the dumplings are ready to eat. Additional reporting by Carrie Myers and Jan Valdez EatingWell.com, November 2023 Rate It Print