Chicken ‘n Dumplings…Crockpot Style!

I am so glad that I found this easy, easy recipe because this is now one of my go-to recipes! Who doesn’t love a big ole’ bowl of Chicken ‘n Dumplings? Especially with this cooler fall weather…and it’ll be even more comforting when the temps drop this winter.

This Chicken ‘n Dumplings recipe is awesome because it’s made in the Crockpot! Oh how I love the Crockpot…just add a few ingredients in the morning and you’re done. Come dinner time you have a meal that tastes fabulous!

In this recipe you do have to do a small amount of work towards the end…such as shredding the chicken and cutting the biscuits into pieces and adding them to the soup. Then you have to let it cook for about another hour, but still this recipe is simple, easy and delicious so those extra steps are no trouble at all!

Ok, well I suppose I should quit yapping and give y’all the recipe already! Here’s a pic first just to get your mouth watering…maybe it’ll be inspiration for what to make this weekend? At any rate, have a great night and try this recipe soon!

Chicken ‘n Dumplings


  • 4-6 boneless skinless chicken breasts
  • 2 Tbsp butter
  • 2 cans cream of chicken soup
  • 1 can chicken broth
  • 1 onion diced
  • 1 Tbsp dried parsley
  • 4 Grands Flaky refrigerator biscuits


  1. Place chicken in Crockpot
  2. Add the butter, then the soup, chicken broth, onions and parsley
  3. Cook on high for 4-6 hours
  4. Once cooking time has finished, use a fork to break up the chicken (keep chicken in the pot)
  5. Cut the four biscuits into 9 pieces each stir into the soup
  6. Continue cooking for one more hour

You could easily add some veggies to this to make it more like chicken pot pie…carrots, peas, corn would all be good additions. But if you’re not in the mood to be extra healthy (we all have those days!), it is absolutely delicious as is. Enjoy!

As with most recipes these days, I found it on Pinterest (follow me!) and here’s the link to the original recipe.


Chicken Cordon Bleu Soup

Last night I created a soup recipe that turned out pretty tasty. The Hubby said “it was perfect for a snowy day”…ummm, it’s only October and we hardly ever see snowy days in Georgia, but I’m taking that to mean that I should make it again sometime.

So, let’s talk about this Chicken Cordon Bleu Soup…it was very hearty and filling; full of big chunks of chicken and ham and potatoes. But at the same time very creamy because of the Swiss cheese melted throughout. Topped with LOTS of black pepper and some chopped chives and it is complete!

Here’s the recipe…give it a try and let me hear some feedback!

Chicken Cordon Bleu Soup


  • 2 cans cream of potato condensed soup
  • 20 oz low sodium chicken broth
  • 1 cubed cooked chicken breast
  • 5 small red potatoes (cubed and boiled until tender)
  • 1 cup cubed fully cooked ham
  • 1 Tbsp olive oil
  • 2 cloves minced garlic
  • 6 oz shredded Swiss cheese
  • chopped chives to sprinkle on top
  • salt and pepper to taste


  1. In a 3-quart saucepan over medium-high heat, saute garlic in olive oil until lightly browned
  2. Add ham and chicken (both fully cooked) to the pan and saute for 5 minutes over medium heat
  3. Add condensed soup and chicken broth along with the boiled potatoes–Stir until well combined
  4. Add Swiss cheese and slowly stir until melted and consistency is smooth
  5. Salt and pepper to taste and top each serving with chopped chives

So simple. Perfect for week night cooking! Bon appetit!!