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A bowl of chicken and dumplings.

{Easy} Slow Cooker Chicken and Dumplings

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Slow Cooker Chicken and Dumplings – An easy version of the comfort-food classic that simmers away all day in the crockpot. You will love this simple and delicious recipe!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8
Calories 318

Ingredients

  • 1 1/2-2 pounds boneless skinless chicken breasts or thighs
  • 1 medium onion chopped
  • 2 Tablespoons butter
  • 2 teaspoon dried parsley
  • 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!

Video

Notes

  • Cream of chicken soup: I LOVE to use the Cream of Chicken soup made by Pacific Foods. It's organic, it tastes good, and every ingredient is recognizable, which makes me feel a lot better about using it. It comes in a box instead of a can and can be found in the soup aisle.
  • Cook the biscuits for at least one hour. All crockpots cook differently, so your biscuits may require more time. Mine are done after an hour on high, but yours may need to cook for a little longer.
  • Avoid using flaky biscuits or Grands style. I recommend using REGULAR size buttermilk biscuits. Other types of biscuits will not always cook properly. Most store brands will carry a regular size canned biscuit. If you can only find Grands size biscuits, just cut them into smaller pieces and use about 4-5 biscuits total.
  • Add some veggies. A small bag of frozen vegetables can be added to the crockpot when you shred the chicken, right before you add the biscuit dough on top.
  • Storing leftovers: Any leftover slow cooker chicken and dumplings can be stored in an airtight container in the fridge for up to three days.

Nutrition

Calories: 318kcal | Carbohydrates: 23g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 1300mg | Potassium: 492mg | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 6.2mg | Calcium: 37mg | Iron: 2.3mg