Crockpot Chicken and Dumplings
Easy Crockpot Chicken and Dumplings made with biscuit dough for fluffy dumplings every time.
Equipment
- 6 quart slow cooker
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 small sweet onion, diced
- 1 clove garlic, minced
- 2 10 ounce cans cream of chicken soup preferably canned for best results
- 3 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1 teaspoon cracked black pepper
- 1 package 8-count refrigerated biscuit dough flatten before cutting
Instructions
- Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
- Cover and cook on high for 3 hours or low for 6 hours.
- When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
- Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
- Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
- Serve immediately.
Notes
You can swap in chicken thighs if preferred. Be sure to flatten the biscuits before cutting or they will not cook through properly. If they aren't cooked through, cover and continue cooking until they're done, checking every 15 minutes or so. Cook times may vary depending on your specific slow cooker. You can easily stir in a bag of frozen veggies here. We like a mix of peas and carrots. Be sure to defrost the vegetables first and toss them in with the biscuits.
Nutrition
Serving: 1bowlCalories: 428kcalCarbohydrates: 37gProtein: 30gFat: 17gSaturated Fat: 3gCholesterol: 79mgSodium: 1536mgPotassium: 706mgFiber: 1gSugar: 4gVitamin A: 180IUVitamin C: 9.7mgCalcium: 61mgIron: 3.5mg
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