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My recipe for chicken and dumplings with biscuits uses some simple ingredients so you get comfort food made at home. It’s an easy fall crockpot recipe that feeds the whole family.
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Make These Crockpot Chicken and Dumplings: Steps + Photos
Step 1: Here’s what you need to make these slow cooker chicken and dumplings: 2 boneless skinless chicken breasts (or 6 thighs if you prefer dark meat in a slow cooker), 2 tbsp butter, two 10.5 oz cans of condensed cream of chicken soup (you can use low sodium soup and broth if you want to cut down on salt), 1 diced onion, 2 and a half cups chicken broth, two 7.5 oz packages of refrigerated biscuit dough (buttermilk rather than flaky layers) and parsley to garnish.
Step 2: Add the chicken to the bottom of the crock, then use a spoon or rubber spatula to scrape the cream of chicken soup on top. If you have leftover cooked chicken to use, don’t add it until the last step, since it’s already cooked and you just want it heated through.
Step 3: Add the diced onion, then the butter.
Step 4: Pour over the chicken broth.
Step 5: Cover and cook on high for 3-4 hours; a little longer if your chicken breasts are large.
Step 6: Once your chicken is fully cooked: You can use two forks to shred the chicken inside the crock (carefully so you don’t splash yourself) or take out the chicken breasts and shred them to your preferred size. I like big chunks (and I cannot lie) but you do you, boo.
Step 7: If you have “normal” size biscuits, use kitchen shears or a knife to cut each one into four pieces, then add them to the crockpot. Larger biscuits will cook more uniformly if you cut them into 6 pieces each. Stir gently so they are immersed. (You can also tear them if you want a more rustic look, but I found it to be unnecessarily messy.)
Step 8: Cook for another 30 minutes on high with the lid on. If you take the lid off too many times, it just extends the cook time. The biscuits will be wet on the outside but should have a chewy-like center when they are done.
Step 9: Chopped parsley is optional but it adds a bit of color and freshness.
Tools & Equipment
- Slow cooker (about 6 quart)
- Cutting board
- Chef’s knife
- Tongs or two forks, for shredding the chicken
- Measuring cups and measuring spoons
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Crockpot Chicken and Dumplings
Ingredients
- 2 boneless skinless chicken breasts
- 2 T butter
- 2 cans condensed cream of chicken soup 10.5 oz each
- 1 onion diced
- 2 1/2 c chicken broth
- 2 tubes refrigerated biscuit dough 7.5 oz each
- parsley to garnish, optional
Instructions
- Plug in the slow cooker and gather your ingredients and tools.
- Add the chicken to the bottom of the crock, then use a spoon or rubber spatula to scrape the cream of chicken soup on top.
- Add the diced onion, then the butter.
- Pour over the chicken broth.
- Cover and cook on high for 3-4 hours; a little longer if your chicken breasts are large.
- Shred the chicken either inside the crock (carefully) or remove to a cutting board and pull the chicken apart with two forks. Add it back to the crock when you have the pieces a size you prefer.
- Tear, scissor or cut each biscuit dough into four pieces (six pieces if they are larger biscuits).
- Cook for another 30 minutes on high with the lid on.
- Chopped parsley is optional but it adds a bit of color and freshness.
Notes
Nutrition
The bottom line
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