Slow Cooker Chicken and Dumplings

3.50 from 2 votes

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.

Prep Time5

Cook Time6 30

Total Time6 35

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Chicken and Dumplings

Servings: servings

Author: Jennie Duncan

Ingredients

3 Chicken breast (boneless and skinless)
2 tablespoons Butter
21 oz Cream of chicken soup ( 2 cans of 10.5 oz)
1 Onion (diced)
16 oz Baby carrots
1 cup Chicken broth
2 packages Refrigerated biscuit dough (torn into pieces)
salt and pepper (to taste)

Instructions

Add chicken, butter, cream of chicken soup, onion, and carrots into your slow cooker. Pour chicken broth over ingredients. Season with salt and pepper.
Cook on low for 6-7 hours or on high for 4-5 hours.
Add torn pieces of refrigerated biscuit dough and allow to cook for 30 more minutes.
Serve when chicken and biscuits are fully cooked.

Notes

Cooking Tips:

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.

Common Questions:

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.

Nutrition