Crock Pot Chicken and Dumplings Recipe

Introduction

Crock Pot Chicken and Dumplings is a comforting, easy-to-make dish perfect for busy days when you want a warm, hearty meal. Tender chicken simmers slowly in a creamy sauce, topped with fluffy biscuit dumplings that soak up all the delicious flavors.

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 on both sides and 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 in the slow cooker.
3. Step 3: Cover the crockpot with the lid and cook on LOW heat for 5 hours, allowing the chicken to become tender and the flavors to meld.
4. Step 4: Once cooked, remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to combine with the sauce.
5. Step 5: Open the can of refrigerated biscuits. Separate each biscuit and cut them into 8 small, bite-sized pieces.
6. Step 6: 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 are fully cooked and fluffy.
7. Step 7: Before serving, garnish with fresh cracked black pepper and dried parsley for added flavor and a touch of color.

Tips & Variations

• For extra flavor, stir in some chopped fresh herbs like thyme or rosemary before cooking.
• Use homemade biscuit dough if you prefer, or substitute with drop biscuit mix for a different texture.
• Add vegetables like carrots or peas during the last hour of cooking for added nutrition and color.
• If you like a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot before adding biscuits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat to keep the dumplings tender. This dish does not freeze well due to the texture of the biscuits.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness and flavor. Adjust the cooking time if needed, checking that the meat is tender.

What can I do if I don’t have refrigerated biscuits?

You can substitute with homemade biscuit dough or use crescent roll dough. Alternatively, drop spoonfuls of biscuit or dumpling batter made from scratch directly into the slow cooker during the last hour of cooking.

Crock Pot Chicken and Dumplings Recipe

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4.5 from 144 reviews

A comforting and easy Crock Pot Chicken and Dumplings recipe featuring tender shredded chicken simmered in a creamy sauce with fluffy biscuit dumplings cooked directly in the slow cooker for a warm, satisfying meal.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 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

1. Prepare the slow cooker and chicken: Spray a 6-quart slow cooker with nonstick cooking spray to prevent sticking. Season the chicken breasts generously with salt and black pepper and place them in the slow cooker.
2. Mix and pour the sauce: In a medium bowl, whisk together the cans of cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until smooth. Pour this soup mixture evenly over the seasoned chicken breasts in the slow cooker.
3. Cook the chicken: Cover the slow cooker with its lid and cook on LOW heat for 5 hours, allowing the chicken to become tender and infused with flavor.
4. Shred the chicken: After 5 hours, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker and stir it into the creamy sauce to combine well.
5. Prepare dumplings: Open the refrigerated biscuit can and separate each biscuit. Cut each biscuit into approximately 8 bite-sized pieces to form the dumplings.
6. Add dumplings and finish cooking: Sprinkle the biscuit pieces evenly over the chicken mixture in the slow cooker. Cover and cook on HIGH heat for about 1 hour, or until the biscuit pieces are fully cooked and fluffy, forming soft dumplings.
7. Garnish and serve: Once cooked, garnish the chicken and dumplings with freshly cracked black pepper and a sprinkle of dried parsley before serving. Enjoy warm for a hearty and delicious meal.

Notes

• For best results, use low-sodium chicken broth and unsalted cream of chicken soup to control salt levels.
• Refrigerated biscuits can be substituted with homemade biscuit dough if preferred.
• Cooking times may vary slightly depending on your slow cooker model; check that the biscuits are fully cooked before serving.
• You can add extra vegetables like peas or carrots in step 3 for more nutrition and flavor.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: chicken and dumplings, slow cooker recipe, crock pot meals, comfort food, easy dinner, creamy chicken