Slow Cooker Chicken & Dumplings
These Crock Pot Chicken and Dumplings are a new family favorite. This was my first time making chicken and dumplings at home, and I can assure you that it won’t be the last! SO good! Tender chicken simmered to perfection in a rich and flavorful broth, accompanied by fluffy dumplings that melt in your mouth. The slow cooker does all the work, allowing the flavors to meld together and create a dish that’s as easy as it is delicious. Simply set it and forget it, and come back to a comforting meal that will make you feel like a kitchen superstar. This is perfect for a chilly evening or as a comforting meal any time of the year!
Ingredients:
- 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
- 1 (16.3-oz) can refrigerated biscuits
Instructions:
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Spray a 6-qt slow cooker with nonstick cooking spray. Season chicken with salt and black pepper.
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In a medium bowl, whisk together cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour soup mixture over chicken.
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Place the lid on the crockpot and cook on LOW heat for 5 hours.
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Remove the chicken from the pot and place on a cutting board. Shred the chicken with two forks. Return the chicken to the crockpot and stir to combine.
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Open a can of refrigerated biscuits. Separate biscuits and cut each biscuit into 8 bite-sized pieces.
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Sprinkle biscuit dough over the top of the chicken mixture. Cover the slow cooker and cook on HIGH heat for about 1 hour, until the biscuits are cooked. Garnish with fresh cracked pepper and dried parsley.
Notes:
- For a thicker sauce, mix a couple of tablespoons of corn starch with some warm water. Add this mixture to the crockpot when you add the shredded chicken and mix together.
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- Can I freeze Chicken & Dumplings? Yes! Let the soup cool off and place it into freezer ziplock bags or plastic storage containers. Store in the freezer for up to three months.
- Store leftovers in an airtight container in the fridge.