{Easy} Slow Cooker Chicken and Dumplings
User Reviews
5
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Prep Time
15 mins
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Cook Time
7 hrs
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Total Time
7 hrs 15 mins
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Servings
8
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Calories
318 kcal
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Course
Main Course
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Cuisine
American
{Easy} Slow Cooker Chicken and Dumplings
Description
{Easy} Slow Cooker Chicken and Dumplings features chicken breasts or thighs cooked slowly with onions, butter, and a blend of dried herbs and seasonings in chicken broth and cream of chicken soup. After slow cooking, the chicken is shredded and biscuit dough pieces are added to the pot, cooking further until they absorb the gravy and turn golden. This technique produces tender chunks of chicken immersed in a thick, creamy sauce with soft, fluffy dumplings formed from the biscuit dough. The slow cooker makes this dish hands-off while the biscuits provide a hearty texture contrast.
The seasoning with parsley, poultry seasoning, and garlic powder enhances the dish's savory profile, and the use of canned buttermilk biscuits simplifies making dumplings. The slow cooking process allows flavors to meld and chicken to become tender enough to shred easily.
This meal suits a cozy dinner served on its own or alongside steamed vegetables for a balanced plate. It provides a filling and comforting option when time is limited but a homemade style dinner is desired.
Notes suggest using regular-sized biscuits rather than flaky varieties to ensure proper cooking. Slow cooker times may vary, especially when cooking biscuits. Leftovers can be refrigerated in an airtight container for up to three days. Frozen vegetables can be added for extra nutrition and color when adding biscuit dough.
Ingredients
- 1 1/2-2 pounds boneless skinless chicken breasts or thighs
- 1 onion chopped, medium
- 2 Tablespoons butter
- 2 teaspoon parsley dried
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- 2 cans or boxes cream of chicken soup
- 8-10 canned REGULAR size, buttermilk biscuits
Instructions
- Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
- Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6 hours, or high heat for 4 hours.
- After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
- Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
- Replace the lid and continue cooking for 1-2 more hours over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!
Notes
- Choose regular-sized buttermilk biscuits for best texture; flaky or large biscuit varieties may not cook properly.
- Cook biscuits in the crockpot for at least one hour on high; cooking time may vary depending on your slow cooker.
- Adding a small bag of frozen vegetables before the biscuit dough boosts nutrition and color.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Use organic cream of chicken soup with recognizable ingredients for a cleaner base if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 1300mg | 54% |
| Potassium | 492mg | 10% |
| Sugar | 2g | 4% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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