Stacey's Crock-pot Chicken and Dumplings


4.4 of 5 (54)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 3.8 g
  • Cholesterol: 20.6 mg
  • Sodium: 895.7 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.7 g

View full nutritional breakdown of Stacey's Crock-pot Chicken and Dumplings calories by ingredient
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Number of Servings: 10


    1/2 lb of Chicken Breast, raw
    1 can of Campbell's Cream of Chicken Soup (98% fat free)
    1 can of Healthy Request Cream of Mushroom Soup
    2 soup cans of water
    1/2 bag of frozen Mixed Vegetables (1lb bag)
    1 small onion
    1 tablespoon of minced garlic
    1 can of Biscuit, plain or buttermilk, 8 biscuits
    Salt and pepper to taste


Spray crock-pot with Pam and cut chicken breasts into halves, place chicken on the bottom of the crock-pot.

Dice up onion and mince garlic; add to crock-pot along with cream of chicken and mushroom soup, 2 soup cans of water, frozen mixed vegetables, mix together.

Cook on high for about 6-8 hours, 2 hours before serving, cut biscuits in strips or into quarters, set on top of soup mixture or mix everything together.

**If you want more of a doughy noodle stir biscuits into the mixture.

10, 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user RLGIRL20.


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Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    Just FYI....The calories on this are most likely even a bit lower. The calculations on the soup I believe are incorrect. If .5 C is the serving and there are 2.5 servings per can that would only be 1.25 Cups for an entire can. Therefore, lower the calories a tad bit. Every calorie counts!!! :-) - 1/18/09

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  • Very Good
    3 of 3 people found this review helpful
    I added a little basil and oregano, very tasty. I don't think that I could have gotten 10 servings out of a half pound of chicken, though. - 12/28/08

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  • Very Good
    2 of 2 people found this review helpful
    Tasty! I made a few modifications: 1 pound of chicken (or so), less water, added thyme, oregeno, & white pepper. ( spices strengthen as they cook!) I also shredded chicken PRIOR to adding the biscuits. I cooked on low for 10-12 hours to keep biscuits from browning; on high they were dark/chewy. - 3/12/09

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  • Very Good
    2 of 2 people found this review helpful
    I made this tonight, we all thought it was very good, needs more chicken though, dont think 1/2 pound is enough, and it was too runny, I will definately make this again, but add more chicken next time, and maybe some cornstarch to thicken it up? Im not sure what else to do about that. Great recipe! - 11/30/08

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  • Very Good
    2 of 2 people found this review helpful
    This was great, but even better when put into a pie shell for a tasty chicken pot pie. - 11/19/08

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