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–+ servings
A hearty bowl of Crockpot Chicken Dumpling Soup, garnished with fresh parsley, ready to be enjoyed.

Hearty Crockpot Chicken Dumpling Soup

Embrace ultimate comfort with this incredibly easy Crockpot Chicken Dumpling Soup. It transforms simple ingredients into a rich, creamy, and deeply satisfying meal with minimal effort, perfect for busy weeknights.
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Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 4
Course: Main Dish, Soup
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large onion (diced)
  • 10.5 ounces condensed cream of celery soup (1 can)
  • 10.5 ounces condensed cream of chicken soup (1 can)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • black pepper (to taste)
  • 4 boneless skinless chicken breasts
  • 2 cups reduced sodium chicken broth
  • 2 cups frozen vegetables ( or peas and carrots, thawed)
  • 16.3 ounces refrigerated biscuits (1 can, Buttermilk, Country, or Homestyle)

Equipment

  • 6-quart slow cooker
  • Mixing bowl
  • Whisk
  • rolling pin (optional)

Method
 

  1. Add onion to 6 qt crock pot and top with chicken breasts.
  2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
  3. Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
  4. To Serve

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 8gCholesterol: 70mgSodium: 980mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

Customize with chicken thighs, rotisserie chicken, or fresh vegetables. Use non-flaky biscuits for best dumplings; ensure the soup is bubbling hot before adding. Serve with crusty bread or a side salad. Leftovers refrigerate for 3-4 days or freeze up to 3 months. Keep lid closed during cooking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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