Description
When the world outside feels chilly or chaotic, there’s one dish that wraps you in warmth from the inside out—Chicken & Dumplings. And thanks to your trusty slow cooker, this comfort classic gets a modern, no-stress upgrade. Picture fall-apart chicken, rich creamy broth, and fluffy dumplings all made while you go about your day. It’s slow-cooked love with zero stove babysitting.
Ingredients
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4 boneless, skinless chicken breasts (or thighs for more flavor)
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2 tbsp butter
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2 (10.5 oz) cans cream of chicken soup
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1 medium yellow onion, diced
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2 cups water or chicken broth
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1 (10 oz) can refrigerated biscuit dough (cut into quarters)
Instructions
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Layer: Place chicken in slow cooker. Dot with butter, pour soup on top, then sprinkle onions. Add water or broth until just covered.
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Cook: Cover and cook on LOW for 4–5 hours.
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Shred Chicken: Use forks to shred directly in pot or remove, shred, and return.
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Add Dumplings: Tear biscuit dough into pieces. Gently press under broth. Cook on HIGH for 1 more hour—no peeking!
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Finish: Stir gently. Adjust salt and pepper. Add parsley if desired.
Notes
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Don’t stir after adding dumplings—just gently submerge.
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Avoid gummy dough: Space evenly and use name-brand biscuits.
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Thick broth: Add a cornstarch slurry if needed in final minutes.
- Prep Time: 10 min
- Cook Time: 5–6 hours
Nutrition
- Calories: 380 kcal per serving
- Fat: 18g
- Carbohydrates: 30g
- Protein: 22g