Description
Indulge in the ultimate comfort food with this incredibly easy Crock Pot Chicken and Dumplings recipe. This “set it and forget it” meal delivers perfectly tender, shredded chicken swimming in a rich and savory cream sauce. Topped with light, fluffy biscuit dumplings that steam to perfection, it’s a heartwarming dish that requires minimal effort for maximum flavor. It’s the perfect cozy dinner for any night of the week.
Ingredients
3 to 4 boneless skinless chicken breasts
2 (10.5-oz) cans Unsalted Cream of Chicken Soup
2 cups low-sodium chicken broth
1 tsp onion powder
½ tsp garlic powder
2 Tbsp melted butter
1 (16.3-oz) can refrigerated biscuits (8-count)
Instructions
Combine the Stew Ingredients
Place the chicken breasts in the bottom of your slow cooker. In a separate bowl, whisk together the cream of chicken soup, chicken broth, onion powder, and garlic powder until smooth. Pour this mixture evenly over the chicken.
Let the Slow Cooker Work Its Magic
Cover the Crock Pot and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The low-and-slow method is recommended for the most tender chicken.
Shred the Chicken
Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat, then return the shredded chicken to the sauce in the Crock Pot and stir to combine.
Prepare and Add the Dumplings
Open the can of refrigerated biscuits and cut each biscuit into quarters. Place the biscuit pieces in a small bowl, drizzle with the melted butter, and toss gently to coat them. Drop the coated biscuit pieces evenly over the top of the chicken mixture.
Cook the Dumplings Until Fluffy
Place the lid back on the slow cooker and cook on HIGH for one final hour. It is crucial not to lift the lid during this time, as the trapped steam is what makes the dumplings light and fluffy.
Notes
No Peeking: For the fluffiest dumplings, resist the temptation to lift the lid while they are steaming during the final hour of cooking.
Richer Sauce: For an even creamier and richer sauce, stir in 4 ounces of softened cream cheese when you return the shredded chicken to the pot.
Veggie Boost: Add 1 cup of frozen mixed vegetables, corn, or peas along with the shredded chicken for a more complete one-pot meal.
Thickening: If you prefer an even thicker stew, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the slow cooker 30 minutes before you add the dumplings.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if the sauce has become too thick.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 5
- Sodium: 650
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 110
Keywords: crock pot chicken and dumplings, slow cooker recipe, easy comfort food, biscuit dumplings, creamy chicken stew, family dinner, one pot meal