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Crock Pot Chicken and Dumplings

A warm, comforting dish combining chicken, creamy sauce, and fluffy dumplings, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pieces boneless skinless chicken breasts Adjust quantity based on desired servings.
  • 2 cans Unsalted Cream of Chicken Soup (10.5 oz each) Feel free to substitute with cream of mushroom soup.
  • 2 cups low-sodium chicken broth
  • 1 tsp onion powder Adjust to taste.
  • 0.5 tsp garlic powder Adjust to taste.
  • 2 Tbsp melted butter
  • 1 can refrigerated biscuits (16.3 oz) Cut each biscuit into 8 pieces.

Method
 

Preparation
  1. Start by placing the chicken breasts in the bottom of your crock pot.
  2. In a separate bowl, mix together the cream of chicken soup, chicken broth, onion powder, garlic powder, and melted butter, then pour this mixture over the chicken.
  3. Cover and cook on low for about 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
  4. Once the chicken is ready, shred it directly in the pot using two forks, mixing it back into the sauce.
  5. Gently stir in the biscuit pieces, making sure they’re coated in the creamy mixture.
  6. Cover again and cook on high for an additional 30 minutes, or until the biscuits are fluffy and cooked through.
Serving
  1. Serve warm and enjoy the hearty goodness!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. It also freezes well for about 2 to 3 months. For an even creamier sauce, add a splash of cream or milk before serving. Substitute chicken breasts with thighs or rotisserie chicken as desired. Use low-sodium soup and broth for a healthier option.