Slow-Cooker Chicken and Dumplings
A classic dish featuring tender chicken simmered in a creamy broth, accompanied by fluffy dumplings that soak up delightful flavors. Perfect for busy weeknights or cozy dinners.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts For a richer flavor, consider using bone-in, skin-on chicken breasts or thighs.
- 2 tablespoons butter
- 2 cans (10.5 oz) condensed cream of chicken soup Substitute with mushroom soup if you prefer a different flavor.
- 1 can (14 oz) chicken broth
- 1 medium white onion, diced
- 4 large flaky refrigerator biscuits Refrigerated biscuit dough is essential for the traditional dumpling texture.
Instructions
Preparation
- Place the thawed chicken breasts at the bottom of the slow cooker.
- Add the butter on top of the chicken.
- Pour in both cans of cream of chicken soup, followed by the chicken broth.
- Add the diced onion and gently stir to combine.
- Cover the slow cooker and cook on high for 4 to 6 hours or on low for 8 hours, until the chicken is fully cooked and tender.
- Once the chicken is done, take each biscuit and cut it into nine small pieces.
- Add the biscuit pieces to the slow cooker, stirring gently, and cover to cook for an additional 30 minutes to 1 hour until the biscuits are fully cooked and fluffy.
- Finally, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir everything to combine well before serving hot.
Notes
For more flavor, season the chicken with salt and pepper before adding the other ingredients. Ensure your chicken is fully thawed before cooking to achieve the best texture. If the soup is too thick, you can thin it out with extra chicken broth.