Slow Cooker Chicken Dumplings Recipe
This effortless slow cooker rendition of chicken and dumplings provides all the warmth and flavor of the classic comfort dish with minimal hands-on time. Tender poultry simmers in a creamy, savory base and is topped with soft, golden dumplings made from canned biscuits.
Print
Pin
Ingredients
- 2 teaspoons dried parsley
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs
- 2 cups chicken broth
- 2 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 2 containers or cans of cream of chicken soup
- 1 medium onion chopped
- 8 to 10 regular-sized canned buttermilk biscuits
- 1/4 teaspoon poultry seasoning
Instructions
- Arrange the chicken at the bottom of the slow cooker, layering with chopped onion and butter. Sprinkle the dried parsley, seasoned salt, poultry seasoning, and garlic powder evenly over the top.
- Pour in the chicken broth followed by the cream of chicken soup, then gently mix to incorporate all components. Secure the lid and cook on low heat for approximately 6 hours or on high for 4 hours.
- After the initial cooking period, remove the lid and shred the chicken directly in the crockpot using a fork or spoon to break it into bite-sized pieces.
- Cut the biscuits into quarters and place them into the slow cooker, pressing them slightly down into the mixture to ensure they absorb the gravy.
- Cover again and continue cooking on high heat for an additional 1 to 2 hours, or until the biscuits are thoroughly cooked and begin to turn golden.
Notes
For optimal results, avoid flaky or large “Grands” style biscuits; instead, opt for standard-size buttermilk biscuits, cutting them into smaller sections if needed.
Pacific Foods' boxed cream of chicken soup is recommended for its wholesome, recognizable ingredients.
If desired, incorporate a small bag of frozen mixed vegetables when shredding the chicken, before adding the biscuit dough.
Leftovers should be stored in an airtight container in the refrigerator and consumed within three days.
Pacific Foods' boxed cream of chicken soup is recommended for its wholesome, recognizable ingredients.
If desired, incorporate a small bag of frozen mixed vegetables when shredding the chicken, before adding the biscuit dough.
Leftovers should be stored in an airtight container in the refrigerator and consumed within three days.