Crock Pot Chicken and Dumplings
This creamy Crock Pot Chicken and Dumplings is the ultimate comfort food — tender shredded chicken in a savory sauce topped with soft, pillowy biscuit dumplings. It’s simple, satisfying, and perfect for chilly days or cozy weekends.
Equipment
- 6-quart Slow Cooker
- Mixing Bowl
- Cutting board
- Two Forks
- Can Opener
Ingredients
Main Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cans (10.5 oz) unsalted cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp melted butter
- 1 can (16.3 oz) refrigerated biscuits cut into 8 pieces each
- salt and black pepper to taste
Instructions
- Spray the slow cooker insert with nonstick cooking spray. Season chicken with salt and pepper, and place in the bottom of the pot.
- In a bowl, whisk together cream of chicken soup, chicken broth, onion powder, garlic powder, and melted butter. Pour over the chicken.
- Cover and cook on LOW for 5 hours. Then, remove chicken and shred with two forks.
- Return shredded chicken to the pot and stir gently to combine.
- Cut biscuits into 8 pieces each and layer on top of the chicken mixture. Do not stir.
- Cover and cook on HIGH for 1 hour, or until biscuits are cooked through and fluffy.
- Serve warm with a sprinkle of black pepper or parsley if desired.
Notes
Want to add veggies? Stir in frozen peas or mixed vegetables after shredding the chicken. For a thicker consistency, mix 2 tbsp cornstarch with water and stir in after shredding. Let sit uncovered for a few minutes.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 36gFat: 17gSaturated Fat: 6gCholesterol: 85mgSodium: 890mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 120IUVitamin C: 1mgCalcium: 60mgIron: 2mg
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