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Crock Pot Chicken and Dumplings

A heartwarming dish of tender chicken and fluffy dumplings cooked slowly in a creamy broth, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pieces boneless skinless chicken breasts Use chicken thighs if preferred for extra flavor.
  • 2 cans Unsalted Cream of Chicken Soup (10.5 oz each) Any brand works, but unsalted allows you to control the saltiness.
  • 2 cups low-sodium chicken broth Chicken stock is an alternative for deeper flavor.
  • 1 tsp onion powder Or to taste; fresh onions can also be sautéed and added.
  • ½ tsp garlic powder Or to taste; fresh garlic cloves, minced, are a lovely alternative.
  • 2 Tbsp melted butter Adds richness; can be swapped with olive oil.
  • 1 can refrigerated biscuits (16.3 oz) Any brand will do; just ensure they’re fluffy.

Method
 

Preparation
  1. Spray a 6-quart slow cooker with nonstick cooking spray.
  2. Season the chicken breasts generously with salt and pepper.
  3. In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until well combined.
  4. Pour the mixture over the seasoned chicken in the crockpot.
Cooking
  1. Cover the slow cooker and set it on LOW for 5 hours.
  2. Once the chicken is tender, shred it right in the pot.
  3. Cut the refrigerated biscuits into eight pieces and sprinkle them over the chicken mixture.
  4. Cover and switch to HIGH for an additional hour, until the biscuits are fluffy.
  5. Garnish with fresh cracked pepper and a sprinkle of parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2-3 months. For a lighter meal, swap out the biscuits for whole grain or gluten-free versions. Add cheese topping for a cheesy finish.