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Creamy Slow Cooker Chicken and Dumplings

Aaron
The ultimate comfort food featuring tender shredded chicken and fluffy biscuit dumplings slow-cooked in a rich, creamy broth.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Dinner
Cuisine American, Southern
Servings 6 servings
Calories 450 kcal

Equipment

  • Slow Cooker (6 qt)
  • whisk

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of celery soup (10.5 oz)
  • 2 cups chicken broth
  • 1 small onion, finely diced
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1 can refrigerated biscuit dough (16 oz)
  • 1 cup frozen peas and carrots (optional)
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Place chicken breasts in the slow cooker. Top with diced onion.
  • In a bowl, whisk together cream soups, chicken broth, poultry seasoning, and garlic powder. Pour over chicken.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  • Remove chicken, shred with forks, and return to pot. Stir in frozen veggies if using.
  • Cut biscuits into quarters. Stir them gently into the broth. Cover and cook on HIGH for 45-60 minutes until dumplings are cooked through.

Notes

Use standard buttermilk biscuits, not flaky layers, for best dumpling texture.
Keyword crockpot comfort food, easy dumpling recipe, slow cooker chicken and dumplings