Crockpot Chicken and Dumpling

Crockpot chicken and dumplings it’s easy to throw the ingredients in your slow cooker and when you return you will have a large bowl of comfort food for you. We enjoy a lot of dumplings and this particular recipe does not disappoint!

This simple crockpot chicken and dumplings recipe makes your life so much easier. I use canned biscuit dough for those dumplings making the recipe really straightforward, but it still feels just like these classic chicken and dumplings everyone enjoys.

We are maintaining this recipe super simple and convenient because most of us need convenient and easy comfort food a while, right? You are going to get started with a couple pounds of chicken breast (or thighs, if you would like!) In a slow cooker.

Serve up this in a large bowl over a heap of mashed potatoes. In any event these chicken and dumplings are so great!

Please, if you recreate this Crockpot Chicken and Dumpling Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!

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• Sticky Asian Chicken Thighs and Spicy Green Beans

Permadani

Crockpot Chicken and Dumpling

5 from 6 votes

Slow cooker chicken and dumplings it’s easy to throw the ingredients in your slow cooker and when you return you will have a large bowl of comfort food for you. We enjoy a lot of dumplings and this particular recipe does not disappoint!

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 428

Ingredients Method Notes

Ingredients

  

• 3 cups chicken broth
• 2 lbs boneless skinless chicken breasts or thighs
• 2 10 oz can cream of chicken
• 1 clove garlic minced
• 1 tsp poultry seasoning
• 1 tsp dried parsley
• 1 sweet onion diced
• 1 package 8-count refrigerated biscuit dough
• 1 tsp cracked black pepper

Method

 

1. Add all the ingredients, except for the biscuit-dough into a 6-quart slow-cooker and stir to blend. Cover and cook on high for 3-hours or low for 6-hours.
2. When chicken is cooked and tender, then use two forks to shred the meat. Stir to blend.
3. Open the can of biscuits and press every biscuit flat. Cut the biscuits into thin strips then add to the slow cooker. Stir to blend.
4. Cover and cook on high for a hour or till the biscuits are cooked. Biscuits should be soft and fluffy when completed.
5. Serve immediately.

Notes

Make sure you flatten the biscuits before cutting or else they won’t cook properly.

Cook times may change based upon your specific slow-cooker.