If you’re looking for stress-free cooking, this recipe is for you! It’s quick, easy, and you can even cook it with your eyes closed! In other words, you can put this chicken and dumplings recipe in your crockpot overnight and have a meal ready to eat when you wake up. This recipe gives you options: You can separate it into containers for the family to have for lunch for the day or you can refrigerate it and reheat it for dinner later on. Either way, it’s an easy family favorite!


Prep-to-Eat Time: Approx. 6 hours


2 boneless, skinless chicken breasts or cutlets

2 10.75-oz. condensed cream of chicken soup

1 white onion

2 stalks of celery

Refrigerated biscuit dough


Garlic powder

Crushed red pepper





Put chicken in the crockpot and cover with soup. Using one of the empty soup cans, pour 2 cans worth of water into the crockpot and stir until well combined.

Chop onion into 1/2-inch chunks and add to the crockpot. Chop celery and add to the crockpot.

Season generously with garlic powder, salt, and pepper; add a couple dashes of crushed red pepper (depending on how much spice you want it to have). Stir until well combined.

Cook on low 6-8 hours. The chicken should become tender enough to use tongs to shred it within the crockpot (if not, use tongs to take the chicken out and cut it into chunks, then put it back into the crockpot).

About 90 minutes before serving, tear the biscuit dough into small chunks and add it to the crockpot; give it a light stir.

Once the dough is cooked through, the dish is ready to be served!




Jamie is a work-from-home Mommy and Wife who has a simple love for cooking. However, her busy schedule doesn’t allow time for complicated recipes with tons of ingredients. Therefore, Jamie started creating her own easy-to-make, quick-to-prepare, affordable and tasty recipes, which she shares on her website www.jamiescookin.com. Follow Jamie on Twitter @jamiescookin!