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Chicken and Dumplings

Chicken and dumplings, peas and carrots, salt and pepper, this recipe has all the famous couplings that you just can't go wrong with. This is one of those burn-your-mouth-because-you-can't-wait-to-eat-it recipes. But boy, is it worth it!

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  • 4 chicken breasts
  • 2 teaspoons cumin
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 tablespoon chicken boullian granules
  • 2 cans cream of chicken soup
  • 3-1/2 cups chicken broth
  • 2 tablespoons butter
  • 1 10-ounce bag of frozen mixed vegetables
  • 10-ounce can of refrigerated biscuits

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In a small dish, combine the cumin, pepper, cayenne, salt and onion powder.  Mix well.  Sprinkle and run the spices onto the chicken breasts. Let flavors meld for 30 minutes. 

Place chicken breasts in a slow cooker.  In a medium bowl, mix together the chicken bouillon granules, chicken soup, chicken broth and butter.  Pour over the chicken.  Cook on low for 8 hours. 

Turn the slow cooker to the high setting.  Add the frozen mixed vegetables and stir into the chicken mixture.  Cut each biscuit into 3 pieces and places the raw biscuit dough on top of the chicken mixture.  Replace the cover and let cook for one more hour or until the dumplings are your desired texture. 

* Editor's Note *
I tried this recipe several times and was never happy with the dumplings.  They always seemed too doughy.  I finally discovered the secret: turn the slow cooker to high for the last hour.  No more gooey dumplings!

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