Crockpot Chicken and Dumplings
A simple and comforting slow cooker recipe for chicken and dumplings, using canned biscuits for easy, fluffy dumplings.
- Prep Time: 15 min
- Cook Time: 6-8 hours
- Total Time: 8 hours 30 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 (32 ounce) can chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 (7.5 ounce) cans refrigerated biscuits
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- In a bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, salt, pepper, garlic powder, and onion powder.
- Pour the soup mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Open the cans of biscuits and cut each biscuit into quarters.
- Drop the biscuit pieces into the slow cooker with the chicken and soup mixture.
- Cover and cook for another 20-30 minutes, or until the dumplings are cooked through and fluffy.
- Serve hot.
Notes
- For a richer flavor, you can use a rotisserie chicken instead of cooking chicken breasts.
- Add a handful of frozen peas or carrots during the last hour of cooking for extra vegetables.
- Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg