Description
A flavorful and comforting crock pot chicken and dumplings recipe that embodies warmth and ease of preparation, perfect for chilly nights.
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 (or to taste)
- ½ tsp garlic powder (or to taste)
- 2 Tbsp melted butter
- 1 (16.3-oz) can refrigerated biscuits
Instructions
- Spray a 6-quart slow cooker with nonstick cooking spray.
- Season the chicken breasts with salt and black pepper.
- In a medium bowl, whisk together cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until well combined.
- Pour the soup mixture over the seasoned chicken in the slow cooker.
- Cover and cook on LOW heat for approximately 5 hours.
- Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the pot.
- Cut each refrigerated biscuit into 8 pieces and sprinkle over the top of the chicken mixture in the slow cooker.
- Cover and cook on HIGH for about 1 hour, or until the biscuits are cooked through and fluffy.
- Serve garnished with fresh cracked pepper and dried parsley.
Notes
For added richness, consider using chicken thighs instead of breasts. Fresh herbs can enhance the flavor; add parsley or thyme before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg