Description
A comforting and easy slow cooker chicken and dumplings recipe perfect for chilly days, featuring tender chicken breasts simmered with creamy soup and topped with fluffy biscuit dumplings cooked directly in the slow cooker.
Ingredients
Chicken and Broth
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 medium onion, finely diced
- 2 cups water, or as needed to cover
Dumplings
- 1 (10 ounce) package refrigerated biscuit dough
Instructions
- Prepare Ingredients: Gather all the ingredients needed for the recipe, ensuring the chicken breasts are thawed and the onion is finely diced.
- Combine Chicken and Soup: Place the chicken breasts, condensed cream of chicken soup, diced onion, and butter into the slow cooker. Add enough water to cover the ingredients and stir gently to mix.
- Cook Chicken: Cover the slow cooker and cook on High for 5 to 6 hours, allowing the chicken to become tender and the flavors to meld.
- Add Dumplings: About 30 minutes before serving, tear the refrigerated biscuit dough into small pieces and add them to the slow cooker. Stir gently to distribute the dough evenly.
- Cook Dumplings: Continue cooking until the biscuit pieces are cooked through and no longer raw in the center, about 30 minutes.
- Serve: Once the dumplings are soft and fully cooked, serve the chicken and dumplings hot and enjoy a hearty, comforting meal.
Notes
- For richer flavor, substitute chicken stock for water when covering the chicken.
- You can increase the amount of biscuit dough for larger dumplings, but cooking time may need to be extended.
- This meal is kid-friendly and ideal for picky eaters who enjoy creamy, hearty dishes.
- Prep Time: 10 mins
- Cook Time: 5 hrs
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
