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Allison has been wanting to try this “Easy Chicken and Dumpling” recipe from @livingwithlandyn since she heard her talking about it. She finally got the chance to make it!

The “easy” part is 100% true and we’re pretty sure this will be a winning recipe for you to try as well.


• 3 bone-in, skin on chicken breasts (this cut will give the soup much more flavor compared to a skinless, boneless breast)

• 1/2 cup diced onion

• 3/4 cup diced carrots

• 3/4 cup diced celery

• 2, 32 ounce cartons chicken stock

• 2, 10 ounce cans of cream of chicken soup concentrate

• 1, 16 ounce can of ready made biscuits

• 1/2 cup flour for dredging

• Salt and pepper to taste


1. Place 3 breasts in the crockpot. Sprinkle diced onion, carrot and celery in top. Pour one of the 32 ounce chicken stock cartons over the chicken and veggies. Cook on high for 4-6 hours.

2. Once the chicken is cooked through, remove bones and skin and shred. Place back into the crockpot and then transfer to the stovetop. *If your crockpot can be used on the stovetop, great. If not, transfer into a Dutch oven or heavy-bottomed pot.

3. Add the second 32 ounce carton of chicken stock and both cans of cream of chicken soup concentrate. Stir well and bring to a boil.

4. While the soup is coming up to a boil, slice the biscuits into small bite-sized knowing they will expand while cooking. Dredge cut pieces in flour making sure each side is covered to avoid sticking together.

5. Reduce soup to a low/medium heat and add biscuits. Stir for 3 min and then cover for about 15 minutes stirring occasionally. The steam will cook the biscuits.

Pour generous portions into bowls and enjoy with a green salad. Enjoy!


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