Crockpot Chicken and Dumplings

CAD-Recipe-6-300x225Chicken and dumplings have been one of my all-time favorite recipes since I was younger. I am still learning how to cook so the crockpot has become my best-friend and I have been able to master chicken and dumplings within the crockpot. I enjoy using the crockpot, because you can turn it on prior to leaving for work in the morning and by the time you get home dinner is ready.


  • 1 can cream of mushroom
  • 1 can cream of celery
  • 1 stalk of celery
  • 2-3 potatoes
  • ½ yellow onion
  • 2 chicken breasts
  • 15-20 baby carrots
  • 4 cups warm water
  • Sea salt and black pepper
  • Bisquick for dumplings


Peel and dice the potatoes and place them on the bottom of the crockpot.  Chop the celery and dice the onion. Place the onion, celery and baby carrots on top of the potatoes.  Cut the chicken into roughly 2 to 3 inch strips and place them on top of your vegetables.

In a separate bowl add your cream of mushroom, cream of celery, and warm water. Stir until you have a relatively homogeneousness mixture. Dump your mixture overtop the chicken. Add your preferred amount of sea salt and pepper. Cover and cook on low for approximately 7 hours or on high for 3 hours.

For the last hour ensure you turn your crockpot to high. Make the dumpling mixture according to the bisquick box. I suggest adding sea salt and black pepper to your dumplings mixture. You will drop tablespoon size dumplings into the crockpot and cook covered for 20 minutes. After the first 20 minutes you will want to flip the dumplings and partially remove the cover. Continuing cooking for 40 minutes and ensure your dumplings are fully cooked.

Bon appetit!


Follow me on Twitter @VicenzaDix

Photo Credit: Mandy Ellis


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