Description
A comforting, set-and-forget slow cooker chicken and dumplings recipe made with simple ingredients, tender chicken, and fluffy biscuit dumplings in a rich, creamy broth. Perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
- 1 cup frozen peas and carrots
- ½ cup heavy cream
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Optional but recommended: In a small skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and cook for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds more.
- Place the chicken breasts in the bottom of the slow cooker. Scatter the sautéed onion and garlic over the top. Add the remaining 2 tablespoons of butter on top.
- Pour in the chicken broth and the can of cream of chicken soup. Stir gently to combine. Sprinkle in the dried thyme and parsley.
- Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until chicken shreds easily with a fork.
- Carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat. Return the shredded chicken to the slow cooker.
- Stir in the frozen peas and carrots.
- Open the can of biscuit dough. Cut each biscuit into 4 quarters. Gently drop the pieces into the slow cooker, pushing them down just enough so they’re mostly submerged. Do not stir too much.
- Cover and cook on high for 45-60 minutes, until dumplings are puffed and cooked through (a toothpick inserted into one comes out clean).
- Stir in the heavy cream. Let it sit for 5 minutes before serving.
Notes
Don’t lift the lid too often during cooking. Cut biscuits into even pieces. Add dumplings with about an hour left on high. Watch the salt as canned soup is already salty. Butter is essential for rich broth. For a lighter version, swap heavy cream for half-and-half and use only 2 tablespoons of butter.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 480
- Sugar: 5
- Sodium: 900
- Fat: 22
- Carbohydrates: 32
- Fiber: 3
- Protein: 35
Keywords: crockpot chicken and dumplings, slow cooker chicken and dumplings, easy chicken and dumplings, set-and-forget dinner, comfort food, weeknight dinner