Here’s a homey dish that people just can’t wait to dive in to! Yes, you can have slow-cooker chicken and dumplings. The homemade classic takes a bit of work but is certainly worth it. โDaniel Anderson, Kenosha, Wisconsin
On the list of the most comforting dishes imaginable, chicken and dumplings would find its place among the very top choices. But when it comes to cooking them, they can be a bit of work. With the chicken, the creamy soup, and the tender homemade dumplings, the average recipe requires you to put in a lot of effort.
We’ve streamlined the recipe for this slow-cooker chicken and dumplings recipe. Chicken remains juicy while cooking in the soup. When the chicken is shredded to add back to the soup, you’ll make a quick and easy dough for the dumplings. Everything finishes up in the slow cooker for a comfort dinner you can make on a weeknight or proudly serve to company at the holidays.
Learn how to make slow-cooker chicken and dumplings, and this will be a family favorite after the first serving.
Ingredients
-4 boneless, skinless chicken breast halves
-ยผ tsp. poultry seasoning
-ยผ tsp. paprika
-ยผ tsp. pepper
-2 cans (10.5 oz. each) condensed cream of chicken soup, undiluted
-1 can (14.5 oz.) chicken broth
-1 soup can water (use the empty soup can to measure)
-2 tubes (10 oz. each) refrigerated biscuit dough, torn into pieces
-Chopped parsley, for serving (optional)
Instructions
- Place the chicken in a slow cooker. Sprinkle with the poultry seasoning, paprika, and pepper.
- In a medium bowl, whisk together the 2 cans of soup, chicken broth, and water; pour the mixture over the chicken in the slow cooker.
- Cover and cook for 5 to 6 hours on HIGH.
- About 90 minutes before serving, remove the chicken from the slow cooker and roughly chop into pieces. Return the chicken to the slow cooker. Add the torn biscuit dough, pressing down gently to make sure they are all submerged. Cook until the dough is no longer raw in the center.
- To serve, sprinkle with chopped parsley.