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Slow Cooker Chicken and Dumplings using Red Lobster Cheddar Bay Bisciuits | @gogogogourmet

Slow Cooker Chicken and Dumplings

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 -8
Author Jacqueline


  • 1 cut up fryer chicken
  • 1 packet Italian salad dressing mix
  • 4 celery stalks cut into 1 inch chunks
  • 5 carrots peeled and cut into 1 inch chunks
  • 1 10 oz can cream of chicken soup
  • 1 box cheddar bay biscuit mix
  • 2/3 cup shredded cheddar cheese
  • 1 tsp baking soda
  • 2/3 cup of water
  • 1 chicken gravy mix packet
  • 1/2 cup milk


  • Place chicken pieces in the insert of a slow cooker. Sprinkle with Italian salad dressing mix. Add in the carrots and celery. Pour/spread the condensed soup over top. Cover and cook on HIGH for 4 hours (or LOW for 7-8).
  • Remove chicken from slow cooker and set aside to cool slightly. When cool enough to comfortably handle, remove chicken from the bone and shred. 
  • In a small bowl, combine the biscuit mix, cheese, baking soda, biscuit seasoning packet, and water. 
  • Return the chicken to the slow cooker. Whisk in the gravy mix and milk and change heat to HIGH. 
  • Drop spoonfuls of biscuit dough on top of the chicken mixture. Recover and cook on HIGH for 1 hour. Alternatively, you can heat your oven for 350 F and bake the mixture for 15 minutes until dumplings are baked through (I assume no responsibility for anything happening to your insert, but mine was fine).