Slow Cooker Chicken and Dumplings Recipe

Name: Slow Cooker Chicken and Dumplings Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 serving
Ingredients: 4 4 chicken breasts; 2 2 tablespoons butter; 1 1 recipe cream of chicken soup; 6 6 Biscuits; 1/4 1/4 cup chopped fresh parsley; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
8
Calories
164 kcal
Course
Soup, Dinner
Cuisine
American

Slow Cooker Chicken and Dumplings Recipe

Chloe Mercado

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Easy Slow Cooker Chicken and Dumplings with tender chicken breasts, a rich, creamy sauce, and dumplings cooked in the crock pot.

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Ingredients

Servings

4 4 chicken breasts boneless, skinless
2 2 tablespoons butter
1 1 recipe cream of chicken soup or 3 (10.5-ounce) cans store-bought soup
6 6 Biscuits uncooked biscuits, cut into 4 pieces
1/4 1/4 cup chopped fresh parsley optional
salt and pepper to taste

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Instructions

Add the chicken, butter, and cream of chicken soup to a 5 to 6-quart slow cooker. Add enough water until the chicken and soup are completely covered. Stir together.
Cook 6 hours on the high setting or 8 hours on the low setting. About 30 to 35 minutes prior to serving, shred the chicken in the slow cooker with two forks. Add the biscuit pieces to the slow cooker. Cook until the biscuit dough is fully cooked throughout.
Serve with fresh parsley, if using, and salt and pepper to taste.

Equipments used:

Notes

Chicken - I use skinless, boneless chicken breasts. You can substitute it with your favorite cut of chicken. You can also use a store-bought rotisserie chicken if needed. This will reduce the cooking time considerably.
Cream of chicken soup - This recipe uses an entire recipe of my homemade cream of chicken soup. You can substitute with 3 (10.5-ounce) cans of store-bought cream of chicken soup if needed.
Biscuits - This recipe uses 6 biscuits. I prefer to use my homemade biscuit recipe, which is also freezer-friendly. However, you can substitute with store-bought biscuits. If you do, I recommend using frozen biscuits from the freezer section rather than canned biscuits. Thaw the frozen biscuits and then cut them into 4 pieces to add to the soup.
To store leftovers. Cool the soup and then store it in an airtight container in the refrigerator for up to 3 days.
To make ahead. Prepare the soup as directed. Cool and store in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
To freeze. Prepare and cool completely. Portion into airtight, freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.

Nutrition Information

Show Details

Calories 164kcal (8%) Carbohydrates 10g (3%) Protein 13g (26%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 44mg (15%) Sodium 281mg (12%) Potassium 266mg (8%) Fiber 0.3g (1%) Sugar 1g (2%) Vitamin A 263IU (5%) Vitamin C 3mg (3%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 164 kcal

% Daily Value*

Calories	164kcal	8%
Carbohydrates	10g	3%
Protein	13g	26%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Cholesterol	44mg	15%
Sodium	281mg	12%
Potassium	266mg	6%
Fiber	0.3g	1%
Sugar	1g	2%
Vitamin A	263IU	5%
Vitamin C	3mg	3%
Calcium	16mg	2%
Iron	1mg	6%