0 from 3 votes
Slow Cooker Chicken and Dumplings Recipe
Easy Slow Cooker Chicken and Dumplings with tender chicken breasts, a rich, creamy sauce, and dumplings cooked in the crock pot.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8
Calories: 164 kcal
Course:
Soup , Dinner
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.