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Slow Cooker Chicken and Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 138 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken and Dumplings recipe is a comforting, hearty dish perfect for cozy evenings. Tender chicken breasts or thighs simmered with onions, herbs, and creamy chicken soup create a rich base, while fluffy buttermilk biscuit pieces cook right in the slow cooker, soaking up all the delicious gravy. It’s an easy, set-it-and-forget-it meal that yields tender chicken and satisfying dumplings with minimal effort.

Ingredients

Units Scale

Chicken and Broth Base

  • 1 1/2-2 pounds boneless skinless chicken breasts or thighs
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons dried parsley
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 2 cups chicken broth
  • 2 cans or boxes cream of chicken soup

Dumplings

  • 8-10 canned regular size buttermilk biscuits

Instructions

  1. Prepare the Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker along with the chopped onion and 2 tablespoons of butter. Sprinkle with dried parsley, seasoned salt, poultry seasoning, and garlic powder to evenly coat the ingredients.
  2. Add Liquids and Soup: Pour in 2 cups of chicken broth and add the two cans or boxes of cream of chicken soup. Stir all ingredients gently to combine and distribute the seasonings. Cover with the lid.
  3. Cook the Chicken: Set the slow cooker to low and cook for 6 hours (or on high for 4 hours). This slow simmer allows the chicken to become tender and absorb the flavorful broth mixture.
  4. Shred the Chicken: After cooking, remove the lid and use a spoon or fork to stir the mixture and break the cooked chicken into smaller, bite-sized chunks to ensure even distribution through the dish.
  5. Add the Dumplings: Cut the canned buttermilk biscuits into quarters. Gently add the biscuit pieces on top of the chicken mixture in the slow cooker, pushing them down slightly so they soak in the delicious gravy.
  6. Cook the Dumplings: Replace the lid and continue cooking on high for 1-2 more hours until the biscuit pieces are cooked through and start to turn golden brown on top. This final step completes the dumplings absorbing the savory flavors.
  7. Serve and Enjoy: Once dumplings are cooked through and golden, spoon the chicken and dumplings into bowls and serve hot for a satisfying comfort meal.

Notes

  • Cream of chicken soup: I recommend using Pacific Foods Cream of Chicken soup, which is organic and made with recognizable ingredients. It is sold in boxes and found in the soup aisle.
  • Cook biscuits for at least one hour on high since crockpot times vary. Some slow cookers may require longer to fully cook the dumplings.
  • Avoid flaky or Grands style biscuits. Regular size canned buttermilk biscuits work best for proper cooking and texture. If using Grands size, cut them smaller and use about 4-5 biscuits.
  • You can add a small bag of frozen vegetables when shredding the chicken before adding the biscuit dough to boost nutrition and add flavor.
  • Store leftovers in an airtight container in the refrigerator for up to three days. Reheat thoroughly before serving.

Find it online: https://comfortplates.com/slow-cooker-chicken-and-dumplings-recipe/