Name: Chicken and Dumplings Crockpot
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 3 to 4 boneless (skinless chicken breasts (about 1.5-2 pounds total)); 2 10.5-oz cans Unsalted Cream of Chicken Soup; 2 cups low-sodium chicken broth; 1 tsp onion powder (or to taste); ½ tsp garlic powder (or to taste); 2 Tbsp melted butter; 1 16.3-oz can refrigerated biscuits (such as Pillsbury Grands!); Salt and freshly ground black pepper to taste; Dried parsley flakes (for garnish (optional))

Jump to Recipe - Print Recipe

Description: This recipe offers a comforting and incredibly easy take on classic chicken and dumplings. It’s perfect for busy weeknights when you crave a hearty, homemade meal without spending hours in the kitchen. By using a slow cooker, the chicken becomes incredibly tender, and the creamy sauce is infused with delicious flavors. The addition of refrigerated biscuits creates pillowy dumplings that complete this satisfying dish.

Why You Will Love This Recipe:

Effortless Preparation: The slow cooker does most of the work! Simply combine the ingredients, set it, and forget it.
Comfort Food Classic: This recipe captures the heartwarming essence of chicken and dumplings, a dish that evokes feelings of nostalgia and home.
Minimal Ingredients: This recipe uses easy-to-find ingredients, many of which you might already have in your pantry.
Kid-Friendly: The mild flavors and soft texture make this a hit with children of all ages.
Freezer-Friendly: Make a big batch and freeze leftovers for a quick and easy meal on those super busy days.

Introduction

Chicken and dumplings is a dish deeply rooted in Southern American cuisine, representing warmth, family gatherings, and simple pleasures. However, making it from scratch can be a time-consuming affair. This slow cooker version streamlines the process, allowing you to enjoy the comforting flavors of chicken and dumplings without spending hours slaving over the stove. This recipe uses the convenience of canned soup and refrigerated biscuits to create a dish that’s both delicious and incredibly easy to prepare. The slow cooker gently cooks the chicken until it’s fall-apart tender, creating a rich and flavorful broth. The biscuits are added towards the end, transforming into soft, fluffy dumplings that perfectly complement the creamy chicken. Whether you’re a seasoned cook or just starting out, this recipe is guaranteed to be a success. So, gather your ingredients, dust off your slow cooker, and get ready to enjoy a delicious and effortless meal!

Ingredients:

3 to 4 boneless, skinless chicken breasts (about 1.5-2 pounds total)
2 (10.5-oz) cans Unsalted Cream of Chicken Soup
2 cups low-sodium chicken broth
1 tsp onion powder, or to taste
½ tsp garlic powder, or to taste
2 Tbsp melted butter
1 (16.3-oz) can refrigerated biscuits (such as Pillsbury Grands!)
Salt and freshly ground black pepper to taste
Dried parsley flakes, for garnish (optional)

Preparation:

Step 1: Prepare the Slow Cooker and Chicken:
Spray a 6-quart slow cooker with nonstick cooking spray. This will prevent the chicken from sticking and make cleanup a breeze. Pat the chicken breasts dry with paper towels. This helps to remove any excess moisture and allows the chicken to brown slightly during the cooking process. Season the chicken generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for adding flavor to the dish.

Step 2: Prepare the Creamy Soup Mixture:
In a medium bowl, whisk together the unsalted cream of chicken soup, low-sodium chicken broth, onion powder, garlic powder, and melted butter until smooth. The melted butter adds richness and depth of flavor to the sauce. Ensure the mixture is well combined, as the onion and garlic powders can sometimes clump together. Taste the mixture and adjust the seasonings as needed, adding a pinch more onion or garlic powder to your liking.

Step 3: Combine and Cook:
Pour the soup mixture over the seasoned chicken breasts in the slow cooker, ensuring that the chicken is fully submerged. Cover the slow cooker with the lid and cook on LOW heat for 5 hours. Cooking on low heat allows the chicken to become incredibly tender and flavorful. Avoid lifting the lid during the cooking process, as this can release heat and extend the cooking time.

Step 4: Shred the Chicken and Return to the Slow Cooker:
After 5 hours, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine it with the creamy soup mixture. This step ensures that the chicken is evenly coated in the flavorful sauce.

Step 5: Add the Dumplings and Finish Cooking:
Open the can of refrigerated biscuits and separate each biscuit. Cut each biscuit into 8 bite-sized pieces. This will create small, pillowy dumplings that are easy to eat. Sprinkle the biscuit dough evenly over the top of the chicken mixture in the slow cooker. Cover the slow cooker with the lid and cook on HIGH heat for about 1 hour, or until the biscuits are cooked through and lightly golden brown. The cooking time may vary depending on your slow cooker, so check the biscuits periodically.

Step 6: Garnish and Serve:
Once the biscuits are cooked, garnish the chicken and dumplings with fresh cracked pepper and dried parsley flakes for added flavor and visual appeal. Serve immediately and enjoy!

COOKING Rating:

Easy

Serving Suggestions:

Serve this dish as a complete meal on its own.
Pair it with a side of steamed green beans or a simple salad for a more balanced meal.
Serve with a side of cornbread for a classic Southern comfort food experience.

Tips:

For a Thicker Sauce: If you prefer a thicker sauce, mix a couple of tablespoons of cornstarch with some warm water to create a slurry. Add this mixture to the slow cooker when you add the shredded chicken and stir to combine. The cornstarch will help to thicken the sauce as it cooks.
Control Sodium: Using unsalted cream of chicken soup allows you to control the amount of sodium in the dish. You can also use low-sodium chicken broth.
Homemade Cream of Chicken Soup: For an even healthier and more flavorful option, try using homemade cream of chicken soup.
Customize the Flavors: Feel free to add other vegetables to the slow cooker, such as carrots, celery, or peas. You can also experiment with different herbs and spices, such as thyme, rosemary, or bay leaf.

Prep Time:

15 minutes

Cook Time:

6 hours (5 hours on LOW, 1 hour on HIGH)

Total Time:

6 hours 15 minutes

Nutritional Information:

(Estimates will vary based on specific ingredients and portion sizes)

Calories: Approximately 450-550 per serving
Protein: Approximately 30-40g per serving
Sodium: Approximately 600-800mg per serving (can be reduced by using low-sodium ingredients)

Conclusion

This Slow Cooker Chicken and Dumplings recipe is a fantastic way to enjoy a classic comfort food meal with minimal effort. The slow cooker transforms simple ingredients into a flavorful and satisfying dish that the whole family will love. The use of convenient ingredients like canned soup and refrigerated biscuits makes this recipe perfect for busy weeknights or when you’re simply craving a delicious and easy meal. The flexibility of the recipe allows you to customize the flavors and ingredients to your liking, making it a versatile addition to your recipe collection. From the tender chicken to the creamy sauce and the fluffy dumplings, this Slow Cooker Chicken and Dumplings is a true winner. Enjoy!

Questions and Answers About This Recipe

Q1: Can I use chicken thighs instead of chicken breasts?

A: Absolutely! Chicken thighs are a great alternative to chicken breasts in this recipe. They tend to be more flavorful and stay more moist during the long cooking time. Just be sure to use boneless, skinless chicken thighs for the best results. You may need to adjust the cooking time slightly, as chicken thighs can sometimes take a bit longer to cook through.

Q2: What if I don’t have unsalted cream of chicken soup? Can I use regular cream of chicken soup?

A: Yes, you can use regular cream of chicken soup if you don’t have unsalted. However, keep in mind that regular cream of chicken soup contains a significant amount of sodium. To compensate, you can reduce the amount of salt you add to the chicken and the soup mixture, or you can use low-sodium chicken broth. Be sure to taste the dish before serving and adjust the seasoning as needed. If you’re looking to reduce the sodium content further, consider making your own cream of chicken soup from scratch. There are many easy recipes available online.

Q3: Can I add vegetables to this recipe? If so, what vegetables would you recommend?

A: Yes, adding vegetables is a great way to add nutrients and flavor to this recipe. Some excellent vegetables to add include chopped carrots, celery, peas, and corn. You can add the carrots and celery at the beginning of the cooking process along with the chicken. The peas and corn can be added during the last hour of cooking, along with the biscuits, to prevent them from becoming overcooked and mushy. Other vegetables that would work well include diced potatoes, green beans, and mushrooms.

Q4: Can I freeze leftovers of this dish? How should I reheat it?

A: Yes, this Chicken and Dumplings recipe freezes very well. To freeze, allow the dish to cool completely. Then, transfer it to freezer-safe containers or freezer bags. Be sure to remove as much air as possible from the bags to prevent freezer burn. Store in the freezer for up to three months. To reheat, thaw the dish in the refrigerator overnight. Then, reheat it in a saucepan over medium heat or in the microwave until heated through. You may need to add a little extra chicken broth or water to the saucepan while reheating to prevent it from drying out.

Q5: My biscuits are not cooking all the way through. What should I do?

A: If your biscuits aren’t cooking through, there are a few things you can try. First, make sure that your slow cooker is set to HIGH heat. If it’s already on HIGH, try increasing the cooking time by 15-20 minutes. You can also try placing a clean kitchen towel under the lid of the slow cooker to help trap more heat and steam, which will help the biscuits cook faster. Finally, if all else fails, you can transfer the slow cooker insert to a preheated oven at 350°F (175°C) and bake for 10-15 minutes, or until the biscuits are golden brown and cooked through.

Chicken and Dumplings Crockpot

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Calories 550 kcal

Ingredients

3 to 4 boneless skinless chicken breasts (about 1.5-2 pounds total)
2 10.5-oz cans Unsalted Cream of Chicken Soup
2 cups low-sodium chicken broth
1 tsp onion powder or to taste
½ tsp garlic powder or to taste
2 Tbsp melted butter
1 16.3-oz can refrigerated biscuits (such as Pillsbury Grands!)
Salt and freshly ground black pepper to taste
Dried parsley flakes for garnish (optional)

Instructions

Step 1: Prepare the Slow Cooker and Chicken:
Spray a 6-quart slow cooker with nonstick cooking spray. This will prevent the chicken from sticking and make cleanup a breeze. Pat the chicken breasts dry with paper towels. This helps to remove any excess moisture and allows the chicken to brown slightly during the cooking process. Season the chicken generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for adding flavor to the dish.
Step 2: Prepare the Creamy Soup Mixture:
In a medium bowl, whisk together the unsalted cream of chicken soup, low-sodium chicken broth, onion powder, garlic powder, and melted butter until smooth. The melted butter adds richness and depth of flavor to the sauce. Ensure the mixture is well combined, as the onion and garlic powders can sometimes clump together. Taste the mixture and adjust the seasonings as needed, adding a pinch more onion or garlic powder to your liking.
Step 3: Combine and Cook:
Pour the soup mixture over the seasoned chicken breasts in the slow cooker, ensuring that the chicken is fully submerged. Cover the slow cooker with the lid and cook on LOW heat for 5 hours. Cooking on low heat allows the chicken to become incredibly tender and flavorful. Avoid lifting the lid during the cooking process, as this can release heat and extend the cooking time.
Step 4: Shred the Chicken and Return to the Slow Cooker:
After 5 hours, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine it with the creamy soup mixture. This step ensures that the chicken is evenly coated in the flavorful sauce.
Step 5: Add the Dumplings and Finish Cooking:
Open the can of refrigerated biscuits and separate each biscuit. Cut each biscuit into 8 bite-sized pieces. This will create small, pillowy dumplings that are easy to eat. Sprinkle the biscuit dough evenly over the top of the chicken mixture in the slow cooker. Cover the slow cooker with the lid and cook on HIGH heat for about 1 hour, or until the biscuits are cooked through and lightly golden brown. The cooking time may vary depending on your slow cooker, so check the biscuits periodically.
Step 6: Garnish and Serve:
Once the biscuits are cooked, garnish the chicken and dumplings with fresh cracked pepper and dried parsley flakes for added flavor and visual appeal. Serve immediately and enjoy!