Slow Cooker Chicken and Dumplings
This Slow Cooker Chicken and Dumplings is the perfect family-friendly and super easy dinner idea you need to try. I love my slow cooker and use it all the time and this has always been a favorite slow cooker recipe of mine.
- 4 Chicken breast (boneless and skinless)
- 2 tablespoons Butter
- 11 0z Cream of chicken soup ( 2 cans of 10.5 oz)
- 1 Onion (diced)
- 3 cups Baby carrots
- 1 cup Chicken broth
- 2 packages Refrigerated biscuit dough (torn into pieces)
Add chicken, butter, cream of chicken soup, onion, and carrots into your slow cooker. Pour chicken broth over ingredients.
Cook on low for 6-8 hours or on high for 4-6 hours.
Add torn pieces of refrigerated biscuit dough and allow to cook for 30 more minutes.
Serve when chicken and biscuits are fully cooked.
- For this recipe, I used a 6-quart slow cooker.
- Keep an eye on your biscuits and check them before serving. Depending on your slow cooker it could take more time for them to cook through.
Can I double this recipe: In my 6-quart slow cooker after the biscuits cooked it was pretty full and I would not have been able to double it.
Can I skip the cream of chicken soup: I love the creamy flavor the soup gives this recipe. You instead can use a homemade version made with broth, cream, and flour.
How to freeze this recipe: Once your recipe is fully cooked allow it to cool completely. Once cooled place it in a freezer-safe airtight container. Freeze for up to 3 months then place in the fridge to defrost overnight. Reheat on the stovetop and add more broth as needed.
Calories: 600kcalCarbohydrates: 61gProtein: 32gFat: 25gSaturated Fat: 5gCholesterol: 81mgSodium: 1399mgPotassium: 834mgFiber: 3gSugar: 7gVitamin A: 6741IUVitamin C: 6mgCalcium: 83mgIron: 5mg