Crock Pot Chicken & Dumplings


  • 2 lbs. boneless skinless chicken breasts
  • 1 medium onion chopped
  • 2 TBS butter
  • 2 tsp dried parsley
  • ½ tsp seasoned salt
  • ¼ tsp poultry seasoning
  • ¼ tsp garlic powder
  • 2 cups chicken broth
  • 2 cans or boxes cream of chicken soup
  • 10 canned regular size, buttermilk biscuits


  1. Place chicken in the bottom of slow cooker, along with chopped onion and 2 TBS butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
  2. Add chicken broth and cream of chicken soup to crock pot and stir all ingredients to combine. Place lid on top and cook over low heat for 6-8 hours, or high heat for 4-5 hours.
  3. After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
  4. Chop the biscuits into quarters and add to the crock pot. Push biscuit dough down into the crock pot a bit so that they will absorb the gravy as they cook.
  5. Replace the lid and continue cooking for 1 more hour over high heat until biscuits are cooked through and begin to turn golden brown.