Crockpot Pheasant and Dumplings

What’s better than comfort food? Easy to make comfort food! With this crockpot pheasant and dumplings, throw it in a pot, and in a few hours you have yourself a simple yet delicious meal.

I know pheasant and dumplings is probably a staple in the pheasant community, but I wanted to put my own spin on this tried-and-true recipe! Also, using a prepackaged biscuit dough might seem weird, but trust me it is absolutely delicious. Give it a try and let me know in the comments what you think. Enjoy!

Pheasant & Dumplings
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Crockpot Pheasant and Dumplings

Delicious pheasant and dumplings. Throw it in a crockpot, forget about it, and comeback and enjoy it!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: American, Dumplings, Pheasant, Southern
Servings: 12
Author: Sophie May


  • 2 lbs pheasant breasts*
  • 1 sweet onion diced
  • 2 fresh cloves of garlic minced
  • 2 10 oz cans of cream of chicken soup
  • 3 C chicken broth
  • 1 tsp poultry seasoning
  • 1 tsp dried parsley
  • 1 tsp black pepper
  • Β½ tsp sage
  • 1 package 8 count refrigerated biscuit dough


  • Add all ingredients EXCEPT dough and meat to crockpot. Stir to combine.
  • Place meat in the mixture making sure it is all covered with the liquid.
  • Cook on high for 3 hours or low for 6 hours.
  • When the meat is cooked through and tender (~3 hours on low or 6 on high), shred it or remove to a cutting board and cut it into bite size pieces to make it easier. Stir to combine.
  • Open your biscuits.
  • Press individual biscuits flat with the palm of your hand.
  • Cut biscuits into narrow strips (I use a pizza cutter). Add to the slow cooker and stir.
  • Cover and cook on high for 1 hour or until biscuits are cooked (light and fluffy).
  • Enjoy!


* If you do not have enough breasts, that is perfectly okay. Use the legs and when it says to cut up the meat, debone and remove all tendons.


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