Crockpot Chicken & Dumplings


  •   1 1⁄2 - 2 pounds boneless skinless chicken breasts

  • 1 medium onion, chopped

  •   2 Tablespoons unsalted butter

  •   2 Teaspoons dried parsley

  •   1⁄4 Teaspoon poultry seasoning

  •   1⁄4 teaspoon garlic powder

  •   2 cups chicken broth (2 Cups Water and 1 Chicken Bouillon Cube)

  •   2 cans cream of chicken soup

  •   10 canned regular size, buttermilk biscuits


1. Place chicken in the bottom of slow cooker, along with chopped onion and 2 tablespoons of butter. Sprinkle with dried parsley, poultry seasoning, and garlic powder. 2. Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6-8 hours, or high heat for 4-5 hours. 3. After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks. 4. Chop the biscuits into quarters and add to the crock- pot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook. 5. Replace the lid and continue cooking for 1 to 1 1/2 more hours over high heat until biscuits are cooked through and begin to turn golden brown.


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