Description
Crock Pot Chicken & Dumplings made easy with tender chicken, creamy broth, and fluffy biscuits.
Ingredients
Scale
- 3 to 4 boneless skinless chicken breasts
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 Tbsp melted butter
- 1 (16.3-oz) can refrigerated biscuits
Instructions
- Spray a 6-qt slow cooker with nonstick cooking spray.
- Season chicken with salt and black pepper.
- Whisk soup, onion powder, garlic powder, melted butter, and broth.
- Pour over chicken in slow cooker.
- Cook on LOW for 5 hours.
- Remove chicken and shred.
- Return chicken to slow cooker and stir.
- Cut biscuits into 8 pieces each.
- Place biscuit pieces on top of mixture.
- Cook on HIGH for 1 hour.
- Garnish with pepper and parsley.
Notes
- For a thicker sauce, mix cornstarch with warm water and add with shredded chicken.
- Use unsalted soup to control sodium.
- Freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl