Crockpot Chicken Dumplings (Print Format)
Tender chicken and fluffy biscuit dumplings slow cooked for a hearty and comforting meal.
# Ingredients:
→ Protein
01 -
2 pounds boneless skinless chicken breasts
→ Vegetables & Aromatics
02 -
1 small sweet onion, diced
03 -
1 clove garlic, minced
→ Liquids & Seasonings
04 -
2 cans (10 oz each) cream of chicken soup, canned
05 -
3 cups chicken broth
06 -
1 teaspoon poultry seasoning
07 -
1 teaspoon dried parsley
08 -
1 teaspoon cracked black pepper
→ Dumplings
09 -
1 package refrigerated biscuit dough (8-count), canned
# Steps:
01 -
Add chicken breasts, diced onion, minced garlic, cream of chicken soup, chicken broth, poultry seasoning, dried parsley, and black pepper to a 6-quart slow cooker. Stir to combine evenly.
02 -
Cover and cook on high heat for 3 hours or on low heat for 6 hours until the chicken is fully cooked and tender.
03 -
Use two forks to shred the cooked chicken directly in the slow cooker. Stir the mixture to combine.
04 -
Open the refrigerated biscuit dough and flatten each biscuit into thin rounds. Slice the flattened dough into narrow strips using a knife or pizza cutter.
05 -
Drop the biscuit strips into the slow cooker and stir gently to distribute. Cover and cook on high for an additional hour or until the dumplings are soft and fluffy.
06 -
Serve immediately, either in individual bowls or over mashed potatoes for a comforting meal.
# Tips:
01 -
Flatten the biscuit dough thoroughly before slicing to ensure proper cooking and fluffy texture.
02 -
Use canned cream of chicken soup instead of homemade for stable consistency during slow cooking.
03 -
Chicken thighs can be substituted for breasts without changing cooking times.
04 -
Consider adding defrosted frozen vegetables like peas and carrots with the dumplings for added nutrition and color.
05 -
Adjust cooking time as needed depending on your slow cooker model; biscuits should be thoroughly cooked and dough-like in texture.