Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

Easy chicken and dumplings made in the crockpot! I use biscuit dough for easy, fluffy dumplings every time!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 428kcal

Author Karly Campbell

Ingredients

2 pounds boneless skinless chicken breasts
1 small sweet onion diced
1 clove garlic minced
2 10 ounce cans cream of chicken soup
3 cups chicken broth
1 teaspoon poultry seasoning
1 teaspoon dried parsley
1 teaspoon cracked black pepper
1 package 8-count refrigerated biscuit dough

Instructions

Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
Cover and cook on high for 3 hours or low for 6 hours.
When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
Serve immediately.

Video

Notes

Chicken: You can swap in chicken thighs if preferred.

Canned Soup: Our homemade chicken soup substitute can sometimes break in the slow cooker. We recommend using canned soup in this recipe for the best results.

Biscuits: Be sure to flatten the biscuits before cutting or they will not cook through properly. If they aren't cooked through, cover and continue cooking until they're done, checking every 15 minutes or so.

Cook Times: Cook times may vary depending on your specific slow cooker. The chicken is done when it easily shreds and the dumplings are done when they have a dumpling like doughy texture.

Veggies: You can easily stir in a bag of frozen veggies here. We like a mix of peas and carrots. Be sure to defrost the vegetables first and toss them in with the biscuits.

Nutrition