Crock-Pot Chicken and Dumplings

1.5-2 pounds of chicken (essentially a package of fresh chicken for 2 ppl works great)
2 cans of chicken broth
1 can of light cream of chicken
1 package of frozen vegetables (I prefer corn, peas, carrots and green beans)
1 roll of reduced fat, original dinner biscuits – these will make the dumplings
2 tablespoons of flour (non-bleached, all purpose)
2 cups of water
Salt, pepper, paprika (however much you want/like or none at all)


  • Split the biscuits in half and then each half into halves. Afterwards, roll each one of the fourths into balls. Put them in a container of some sort and put them in the refrigerator.
  • In the crock-pot, mix together the chicken broth, cream of chicken, water, flour and dry ingredients.
  • Next put the vegetables and the chicken in the crock-pot. Make sure the chicken is completely covered in the liquid.
  • Set the crock-pot on low and cook for 6-8 hours (or however long you need to cook it while you are at work).
  • When you get home, “find” the chicken in the crock-pot, take it out and shred it using 2 forks. Then place it back in the soup mixture, making sure to stir.
  • 30 min to an hour before you are going to serve the dish, put the dumplings in the crock-pot and continue cooking it on low.
  • NOTE: The dumplings will lump at the top of the crock-pot, so stir around the soup before serving.
  • Serve and enjoy!

Another great way to prepare this meal is by freezing all of the ingredients and then on the day you want it as a meal, you’re able to throw your partially thawed ingredients into the crock-pot and let it cook all day. Freezing isn’t too hard to do, either. It gives you a great way to have everything already prepared, opened and mixed together. Here’s how:

  • Put all of the liquids, vegetables, chicken and spices into a doubled up zip-lock, freezer bag. Make sure to seal everything up nice and tight.
  • In another bag, divide up your biscuits (dumplings) and put them into another zip-lock, freezer bag.
  • Put everything in the freeze, lying flat if possible.
  • On the night before you want to cook it, put the frozen soup in the refrigerator to thaw out, as well as the dumplings.
  • The next morning, put the soup in the crock-pot, cover and cook all day.
  • Follow the rest of the instructions from above and you’ll have a meal prepared for you that night.

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