Crock Pot Chicken and Dumplings Recipe

Introduction

This Crock Pot Chicken and Dumplings recipe is a comforting classic made easy with your slow cooker. Tender chicken simmers in a creamy sauce before fluffy biscuit dumplings are cooked on top for a hearty, satisfying meal.

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

1. Step 1: Spray a 6-quart slow cooker with nonstick cooking spray. Season the chicken breasts with salt and black pepper, then place them in the slow cooker.
2. Step 2: In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour this mixture evenly over the chicken.
3. Step 3: Cover the slow cooker and cook on LOW heat for 5 hours, allowing the chicken to become tender.
4. Step 4: Remove the chicken from the slow cooker and shred it with two forks on a cutting board. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
5. Step 5: Open the can of refrigerated biscuits. Separate them and cut each biscuit into 8 bite-sized pieces.
6. Step 6: 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 biscuit pieces are cooked through and fluffy.
7. Step 7: Garnish with fresh cracked pepper and dried parsley before serving, if desired.

Tips & Variations

• For extra flavor, add chopped fresh herbs like thyme or parsley to the soup mixture before cooking.
• Use whole wheat or gluten-free biscuits as a healthier or allergy-friendly alternative.
• If biscuits brown too quickly, cover them loosely with foil during the last part of cooking.
• Add frozen mixed vegetables to the slow cooker for a complete one-pot meal.

Storage

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and add extra flavor and juiciness. Adjust cooking time slightly if needed until the chicken is tender enough to shred.

Can I make this recipe without a slow cooker?

Yes, you can simmer the chicken and soup mixture in a large pot on the stove over low heat until the chicken is cooked through and tender, then proceed with adding the biscuit dough and cooking until done.

Crock Pot Chicken and Dumplings Recipe

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★★★★★

4.8 from 62 reviews

• Author: Charlotte
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x

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Description

This comforting Crock Pot Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy broth with flavorful seasoning, topped with fluffy biscuit dough cooked directly in the slow cooker. It’s an easy, hearty dish perfect for cozy dinners with minimal hands-on time.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 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
• Salt and black pepper, to taste
• 2 Tbsp melted butter

Dumplings

• 1 (16.3-oz) can refrigerated biscuits

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Instructions

1. Prepare the Slow Cooker: Spray a 6-quart slow cooker with nonstick cooking spray. Season the chicken breasts generously with salt and black pepper on both sides.
2. Mix the Broth Mixture: In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and low-sodium chicken broth until smooth.
3. Cook Chicken Low and Slow: Place the seasoned chicken breasts into the slow cooker and pour the soup mixture evenly over the top. Secure the lid and cook on LOW heat for 5 hours, allowing the chicken to become tender and infuse the broth with flavor.
4. Shred the Chicken: After cooking, carefully remove the chicken breasts onto a cutting board. Use two forks to shred the chicken finely, then return the shredded meat back into the slow cooker. Stir to combine everything well.
5. Prepare the Dumplings: Open the refrigerated biscuit can and separate the biscuits. Cut each biscuit into 8 bite-sized pieces to create small dumplings.
6. Add Dumplings and Finish Cooking: Sprinkle the biscuit pieces evenly over the chicken mixture in the slow cooker. Cover again and cook on HIGH heat for about 1 hour, or until the biscuits have fully cooked through and are fluffy and tender.
7. Garnish and Serve: Once done, garnish with freshly cracked black pepper and dried parsley if desired. Serve hot and enjoy a warm, comforting meal.

Notes

• You can use fresh herbs like thyme or rosemary for added flavor in the broth.
• Check biscuit doneness after 50 minutes as slow cookers may vary.
• For thicker broth, remove the lid during the last 30 minutes to reduce liquid.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
• Adjust seasoning to taste before adding dumplings for balanced flavor.

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: Crock Pot Chicken and Dumplings, Slow Cooker Chicken Recipe, Comfort Food, Easy Chicken Dinner, Creamy Chicken and Dumplings