Crock Pot Chicken and Dumplings
This comforting dish features tender chicken in a creamy sauce with fluffy dumplings, all made effortlessly in your slow cooker.
Equipment
- Slow Cooker
Ingredients
- 3-4 pieces boneless, skinless chicken breasts
- 2 cans unsalted cream of chicken soup 10.5 ounces each
- 2 cups low-sodium chicken broth
- 1 teaspoon onion powder adjust to taste
- 1/2 teaspoon garlic powder adjust to taste
- 2 tablespoons melted butter
- 1 can refrigerated biscuits 16.3 ounces
Instructions
- Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Season the chicken breasts with salt and pepper.
- In a medium bowl, mix cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until smooth. Pour over the chicken.
- Cover and cook on LOW for about 5 hours until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Open the biscuit can and cut each biscuit into eight pieces. Sprinkle over the chicken mixture.
- Cover and increase heat to HIGH. Cook for about 1 hour until the biscuit pieces are cooked through.
- For a thicker sauce, mix cornstarch with warm water and add it to the crockpot after returning the shredded chicken.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.