Crockpot Chicken & Dumplings

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 447.3
  • Total Fat: 15.2 g
  • Cholesterol: 84.8 mg
  • Sodium: 957.0 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 27.5 g

View full nutritional breakdown of Crockpot Chicken & Dumplings calories by ingredient
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Comfort food...without a ton of calories Comfort food...without a ton of calories
Number of Servings: 5


    1 lb chicken thighs
    1 cup carrots
    1 cup broccoli
    1/2 cup diced onions
    1/2 cup corn
    1 can Campbell's Healthy Request Cream of Chicken soup
    1 can Campbell's Low Sodium Cream of Mushroom soup
    1 pkg. refrigerator buttermilk biscuits (5/can)


Throw chicken, veggies and soup in the crockpot (I use all frozen ingredients).

Cook on low for 6-8 hours, or on high for 4-6 hours. 45 minutes to an hour before serving, stir well, break up the chicken thighs into smaller chunks and turn the crockpot to the high setting if it's been cooking on low. Cut each of the biscuit dough in half and roll each piece into a ball. Drop the 10 biscuit dough balls into the crockpot. Re-cover the crock pot. After 45 minutes, biscuits should be fluffy and cooked through. Dunk them in the sauce for a more dumpling-style appearance, or serve on top of the stew for more of a biscuit appearance. Either way - they're yummy!

Makes 5 servings. Each serving gets 2 biscuit/dumplings.

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