Aunt Bettye's Crock Pot Chicken and Dumplings

"A recipe that reminds me of my favorite aunt."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by truebrit photo by truebrit
Ready In:
5hrs 5mins


  • 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)


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

Questions & Replies

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  1. 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.<br/><br/>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). <br/><br/>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.<br/><br/>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).<br/><br/>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.<br/><br/>For the biscuits, I used the recipe<br/><br/>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).<br/><br/>Thanks a bunch... looking forward to making this again.
  2. Thanks for the recipe. I decided to skip the biscuits all together and used frozen egg noodles for the last hour and they turned out just fine.
  3. I thought this was quick and easy but I added poultry seasoning and salt and pepper for flavor and I turned crock pot on high before cooking biscuits. Next time I will make Bisquick dumplings. I also used thighs because we like dark meat. I added corn starch to thicken.
  4. I had this for dinner tonight and it was awesome.<br/>I used chicken thighs because it is what I had, used cream of chicken soup with a splash of milk. Placed the chicken in, covered with onions, carrots, celery and little pieces of potato.<br/><br/>I also did the dumplings but I used bisquick. I think the key is that you have to turn the crockpot onto HIGH when doing the dumplings. Your liquid should be boiling. The bottom half of mine cooked but the tops were still gooey so I just flipped them over and let them cook for another 10 minutes and they came out perfect.<br/><br/>The entire family loved it and it was super easy. Best of all, was just about finished when I came home from work. Love my crock!
  5. I finally made Chicken and Dumplings that had everyone going back for seconds and thirds! Since I like to cook on low in a crock pot and only had about 6 1/2 hours, I browned the chicken in a little oil and I also sauteed the onions. I shredded the chicken in chunks instead of cubing. This recipe is so easy and delicious! Can't wait to try Aunt Bettye's Macaroni & Cheese! Thanks Pierce!!


  1. Made this for supper tonight, using chicken thighs instead of breasts (wife and I don't care for breast meat.) The sauce/gravy had a wonderful flavor and the biscuit-dumplings were pretty tasty....however we both thought the chicken was WAY too dry. IDK if I'll make this again or not....think I'll just stick to the way I always made Chicken and Dumplings. THANKS for sharing, though.
  2. I made this tonight but made it on the stove top. This was really good and everyone enjoyed it. I had precooked chicken in the freezer so pulled, thawed and used that. I also used onion powder instead of a small onion. I also used a soup can of milk. We thought it was missing something so added a good bit of pepper and some salt. Will be makiing again.



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