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Crockpot Chicken & Dumplings

Crockpot Chicken & Dumplings
3 cups frozen vegetable blend (carrots, peas, corn, lima beans, green beans)
1 lb. chicken
1/4 cup flour
4 cups chicken stock
2 T butter
1/4 cup heavy cream
1 package homestyle refrigerator biscuits
salt & pepper
chives for garnish
In medium sauce pan add butter & melt.  Stir in the flour to make a roux.  Slowly add chicken stock and stir until thickened.  Stir in heavy cream.  Place chicken in bottom of crockpot, top with frozen veggies.  Pour mixture over chicken & veggies and cook on low for 6 hours.  Thirty minutes before serving, turn crockpot on high, remove chicken, shred and return to mixture.  Layer refrigerator biscuits on top of mixture and let poach until they are firm, and no longer raw in the center.  Garnish with chives.
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  1. I’m guessing put the chicken in the crock pot frozen? Can it cook longer than 6 hours while I’m at work?

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