Description
This comforting Crock Pot Chicken and Dumplings recipe features tender shredded chicken simmered in a creamy broth, topped with fluffy biscuit dumplings cooked right in the slow cooker. A perfect easy-to-make meal ideal for busy days that yields a hearty and satisfying dish.
Ingredients
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)
- 2 Tbsp melted butter
Dumplings
- 1 (16.3-oz) can refrigerated biscuits
Instructions
- Prepare the Slow Cooker: Spray the inside of a 6-quart slow cooker with nonstick cooking spray to prevent sticking. Season the chicken breasts on both sides with salt and black pepper to taste, then place them in the slow cooker.
- Mix Soup and Seasoning: In a medium bowl, whisk together the unsalted cream of chicken soup, onion powder, garlic powder, melted butter, and low-sodium chicken broth until fully combined. Pour this mixture evenly over the chicken breasts in the slow cooker.
- Cook Chicken: Cover the slow cooker with the lid and cook on LOW heat for 5 hours, allowing the chicken to become tender and infused with the creamy broth.
- Shred Chicken: Carefully remove the cooked chicken breasts from the crockpot using tongs or a slotted spoon. Transfer to a cutting board and shred the meat into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the broth mixture.
- Prepare Dumplings: Open the can of refrigerated biscuits and separate each biscuit. Cut each biscuit into 8 small, bite-sized pieces for even cooking.
- Add Dumplings and Finish Cooking: Evenly sprinkle the biscuit pieces over the top of the chicken mixture in the slow cooker. Cover with the lid again and increase the heat setting to HIGH. Cook for about 1 hour, or until the biscuit pieces have puffed up and are fully cooked through.
- Garnish and Serve: Once cooking is complete, garnish the chicken and dumplings with freshly cracked black pepper and dried parsley for added flavor and presentation. Serve warm and enjoy!
Notes
- For a lower sodium version, use low-sodium or homemade chicken broth and unsalted cream of chicken soup.
- You can substitute refrigerated biscuit dough with homemade biscuit dough if preferred, cutting it into small pieces similarly.
- Cooking time may vary slightly depending on the slow cooker model; check biscuits for doneness after 50 minutes.
- To add vegetables, consider adding diced carrots or peas before serving for extra nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
