Aunt Bettye's Crock Pot Chicken and Dumplings

READY IN: 5hrs 5mins
Recipe by Pierce

A recipe that reminds me of my favorite aunt.

Top Review by Chef TanyaW

Terrific "base" recipe... I tweaked it since I read a few reviews and knew what I could add to make it just right for my family.

So... a couple people said it should be a little more soupy... I added one can Roasted Chicken Broth to make it a little more soupy (next time, I'll thicken it just a little with cornstarch... but the flavor was fabulous).

I pre-freeze chicken in dinner portions... the smallest I had was one pound, 4 ounces... that's what I used. I threw the boneless/skinless breasts in whole, then removed them and shredded them before putting the biscuit topping on.

In addition to the peas/carrots, I added 2 cloves of minced garlic, 3 medium carrots, 1/2 zucchini, and 2 potatoes diced small (DH said he would like more potatoes next time).

For extra flavor, I did use the optional bay leaf. In addition, I added a fresh sprig of rosemary and 1/4 cup of flat leaf parsley diced small, and a generous 1/2 tsp. dry parsley, and a generous sprinkling of cracked pepper over the whole surface.

For the biscuits, I used the recipe

My husband raved about how good it was and kept eating it just because it was so good. The kids all liked it (but my 2 year old wouldn't put even a bite in his mouth).

Thanks a bunch... looking forward to making this again.

Ingredients Nutrition

  • 1 lb chicken breast, cubed
  • 2 (10 ounce) cans cream of chicken soup
  • 1 small onion, chopped
  • 1 (10 ounce) can peas and carrots
  • 1 cup milk
  • 1 (8 count) package refrigerated biscuits
  • 1 bay leaf (optional)


  1. Put all ingredients (except biscuits) into cooker.
  2. Cook on HIGH 5 hours or LOW 8 hours.
  3. One hour before serving, cut biscuits into quarters and add to mix.
  4. Cook on HIGH 1 hour.

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