Crock pot Chicken & Dumplings with Red Skin Mashed Potatoes

Ah winter! I hope all of you did okay with this past snow storm! I made this over the weekend and have been meaning to get it on the blog. With the impending “blizzard” coming, I wanted to make something that I knew would feed us for a while. This is one of my favorite dishes during the colder months because it is so warm and filling. Oddly enough, we ended up getting very minimal snow so now I have a fridge and freezer full of chicken and dumplings!


Chicken & Dumplings

(Set on HIGH for 5 1/2 hours)

  • 2 chicken breasts
  • 2 cans of cream of chicken soup
  • 1 medium onion
  • 2 cups of chicken broth
  • 2 cans biscuit dough
  • salt & pepper

Red skinned Mashers

  • 6 red skinned potatoes
  • 3 tablespoons butter
  • 1/3 cup milk
  • steak seasoning (my secret ingredient!)


Chop up your onion, wipe tears, pray the burning stops. Anyone got a trick to avoid the burning eyes?


Place your chicken breasts, cream of chicken, onion, butter, and salt and pepper into the crock pot. Again, crockpot liners! You won’t regret it!


Stir around until nicely mixed. Pour chicken broth until you can’t see the chicken anymore. It typically takes around 2 cups for me. It’s better to have too much broth than too little so don’t be shy pouring it in!


Once all mixed, it should look something like this. Cover and set on HIGH for 5 hours.


When you have about 20 minutes left on your crock pot, boil the potatoes til soft. It usually takes me about 20-30 minutes on high to get soft. We prefer some skin in our mashed potatoes but if you don’t, you can peel the skin off. Or you can meet halfway and partially peel it!


Once your potatoes are cooked, add your milk, butter, and seasoning. Grill mates Montreal Steak seasoning is my favorite to use. Using steak seasoning is actually a trick I learned from my old boss Bobby Flay! If you want to get fancy, you can add some garlic to make garlic mashed potatoes. I do that every once in a while when I feel like changing it up.


Mash, taste, and adjust to your liking whether you like it creamier, saltier, or more buttery! We like ours a little chunky so I like to hand mash it all.


Once you are done with the potatoes, dice up your biscuits into cubes. I like to do a 4×4 cut.


Once the 5 hours are up, stir it around and your chicken should shred by itself like this.


Throw your dumplings into the crock pot, stir around, cover, and cook for another 30-45 minutes til the dumplings are cooked. If you feel it looks a little dry, feel free to add some more chicken broth.


Serve over your mashed potatoes and enjoy! This makes a lot so feel free to store some in the freezer or bring some over to your neighbors who can’t get out of the snow!

Stay warm out there! xo


4 thoughts on “Crock pot Chicken & Dumplings with Red Skin Mashed Potatoes

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