Crock Pot Chicken Dumplings
The ultimate comfort food that warms you from the inside out! Crock Pot Chicken Dumplings is a creamy, hearty dish filled with tender chicken and fluffy dumplings. It's the perfect easy weeknight dinner that your family will love. Make it tonight!
Equipment
- 6-qt Slow Cooker
Ingredients
- 3 to 4 pieces boneless skinless chicken breasts
- 2 cans Unsalted Cream of Chicken Soup (10.5 oz each)
- 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 can refrigerated biscuits (16.3 oz)
Instructions
- 1. Spray a 6-qt slow cooker with nonstick cooking spray. Season the chicken with salt and black pepper.
- 2. In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour the soup mixture over the seasoned chicken.
- 3. Place the lid on the crockpot and cook on LOW heat for 5 hours.
- 4. Remove the chicken from the pot and place it on a cutting board. Shred the chicken with two forks. Return the shredded chicken to the crockpot and stir to combine.
- 5. Open a can of refrigerated biscuits. Separate the biscuits and cut each into 8 bite-sized pieces.
- 6. Sprinkle the biscuit dough over the top of the chicken mixture. Cover the slow cooker and cook on HIGH heat for about 1 hour.
- 7. Garnish with fresh cracked pepper and dried parsley before serving.
Notes
- For a thicker sauce: mix a couple of tablespoons of corn starch with some warm water. Add this mixture to the crockpot when you add the shredded chicken and mix together.
- Can I freeze Chicken & Dumplings? Yes! Let the soup cool off and place it into freezer ziplock bags or plastic storage containers. Store in the freezer for up to three months.
- Storage: Store leftovers in an airtight container in the fridge. Reheat in the microwave.