Description
A comforting and easy slow cooker chicken and dumplings recipe with tender chicken and fluffy biscuits in a rich, creamy sauce.
Ingredients
Scale
- 1 1/2–2 pounds boneless (skinless chicken breasts or thighs)
- 1 medium onion (chopped)
- 2 Tablespoons butter
- 2 teaspoon dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- 2 cans (or boxes cream of chicken soup)
- 8–10 canned (REGULAR size, buttermilk biscuits)
Instructions
- Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
- Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6 hours, or high heat for 4 hours.
- After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
- Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
- Replace the lid and continue cooking for 1-2 more hours over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!
Notes
Use regular-size buttermilk biscuits for best results, and be sure to gently stir to avoid over-mixing the dumplings.
Nutrition
- Serving Size: 1 serving
- Calories: 318 kcal
- Sugar: 2 g
- Sodium: 1300 mg
- Fat: 14 g
- Carbohydrates: 23 g
- Protein: 22 g