Description
This comforting Slow Cooker Chicken and Dumplings recipe combines tender chicken cooked low and slow with a rich, creamy broth and fluffy buttermilk biscuits, making for a hearty and satisfying meal that’s perfect for chilly days or family dinners.
Ingredients
Units
Scale
Chicken and Broth
- 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
- Prepare the Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker. Add chopped onion and 2 tablespoons of butter on top. Sprinkle dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the ingredients.
- Add Liquids: Pour in the 2 cups of chicken broth and add the cream of chicken soup. Stir gently inside the slow cooker to combine all ingredients well without disturbing the chicken too much.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 6 hours or on high heat for 4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the lid after the cooking time is complete. Use a fork or spoon to break apart the chicken into smaller, bite-sized pieces and stir the mixture to combine.
- Add the Biscuit Dumplings: Chop each biscuit into quarters. Add the biscuit pieces into the slow cooker, gently pushing the dough down so it can absorb the gravy while cooking.
- Cook the Dumplings: Replace the lid and continue cooking on high heat for 1-2 hours, or until the biscuits are cooked through and have turned golden brown on top. Serve hot and enjoy your hearty chicken and dumplings!
Notes
- Use organic cream of chicken soup like Pacific Foods for better flavor and wholesome ingredients.
- Cook biscuits for at least one hour; cooking times may vary between crockpot brands.
- Avoid flaky or Grands style biscuits; use regular size buttermilk biscuits for proper cooking.
- For larger biscuits like Grands, cut into smaller pieces and use 4-5 biscuits accordingly.
- Add a small bag of frozen vegetables when shredding the chicken for a veggie boost.
- Store leftovers in an airtight container in the refrigerator for up to three days.
