Description
This comforting Crock Pot Chicken and Dumplings recipe combines tender shredded chicken simmered in a creamy broth with fluffy biscuit dough cooked directly in the slow cooker. Perfect for an easy, hearty meal, it requires minimal prep and uses simple pantry ingredients for a satisfying family dinner.
Ingredients
Scale
Chicken and Broth Mixture
- 3 to 4 boneless skinless chicken breasts
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder (or to taste)
- ½ tsp garlic powder (or to taste)
- 2 Tbsp melted butter
Dumplings
- 1 (16.3-oz) can refrigerated biscuits
Instructions
- Prepare Slow Cooker: Spray a 6-quart slow cooker with nonstick cooking spray, then season the chicken breasts with salt and black pepper to taste before placing them in the slow cooker.
- Make Soup Mixture: In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until well combined. Pour this mixture over the chicken in the slow cooker.
- Cook Chicken: Cover the slow cooker with its lid and cook on LOW heat for 5 hours, allowing the chicken to become tender and infused with the flavorful broth.
- Shred Chicken: Remove the cooked chicken breasts onto a cutting board and shred them using two forks. Return the shredded chicken back into the slow cooker and stir to combine evenly with the broth.
- Prepare Biscuit Dumplings: Open the can of refrigerated biscuits, separate each biscuit, and cut each into 8 bite-sized pieces.
- Add Dumplings and Finish Cooking: Evenly sprinkle the biscuit pieces over the chicken mixture in the slow cooker. Cover and cook on HIGH heat for about 1 hour, or until the biscuits are cooked through and fluffy.
- Garnish and Serve: Once cooked, garnish with fresh cracked black pepper and dried parsley if desired. Serve warm and enjoy your comforting chicken and dumplings.
Notes
- Use low-sodium broth and unsalted soup to better control salt levels.
- For extra flavor, fresh herbs like thyme or parsley can be stirred in with the chicken mixture before adding the biscuits.
- Canned biscuits should be evenly spaced to ensure even cooking and puffing up into fluffy dumplings.
- If you prefer a thicker consistency, use less chicken broth or cook uncovered for the last 15 minutes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
