Savory and comforting, this Chicken and Dumplings Crock Pot Recipe tops the list of my all time favorite cold weather foods. Made with convenience items like canned soup and refrigerated biscuits, this semi-homemade recipe is also filed under the easier than easy category.
This recipe is one of those controversial recipes that people either love for its ease and convenience, or hate… because of its ease and convenience. I’ll simply say that there is a time and place for from scratch dumplings while also room in this world for a semi-homemade, fuss free meal providing similar comfort as those dumplings your grandmama slaved over with a fraction of the effort.
In this instance, the slow cooker does all the work in this recipe. Literally, all the work. You simply dump the ingredients into the pot. And yes, those “ingredients” include canned soup.
I debated calling this recipe Two Star Chicken and Dumplings because I feel like it’s one of the recipes that gained me a 2-star lackluster rating on Amazon for my Picnics, Potlucks, and Porch Parties cookbook. Someone literally said they were disappointed that I called cream of canned soup an ingredient. She was not southern, I’m certain of it, and she was clearly not a fan of the casserole or slow cooker chapter.
But can I tell you, this recipe that is only worthy of that woman’s 2 stars with its use of canned soup, is one of my FAVORITES.
Ask my husband. When the temperature finally gets cold enough for winter comfort food, this recipe is one of the first I make. Second is this Creamy Shrimp and Corn Soup. Without fail, those two recipes make an appearance anytime the weather drops below 60 degrees.
- 1 1/2 pounds boneless, skinless chicken breast
- 1/2 stick butter, sliced
- 1 medium onion, finely diced
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Creole seasoning (optional, but I add it to everything)
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can refrigerated biscuits, (10 regular sized)
- fresh parsley, garnish (optional)
- Place chicken in the bottom of a 6-7 quart slow cooker along with chopped onion and butter. Sprinkle with seasonings.
- In a medium bowl, combine the chicken broth and soups; pour over the top of the chicken. Place lid on top and cook over low heat for 6 hours, or on high for 4 hours.
- Once cooking time has completed, remove lid and stir to combine. Use two forks to break the chicken into smaller pieces.
- Cut each biscuit round into smaller pieces, or gently flatten and add to crockpot. Push the dough into the liquid so that they will absorb as they cook.
- Replace the lid and continue cooking for an additional hour on high heat until biscuits are cooked through and begin to turn golden brown.
- Garnish with parsley, if desired.
*I tend to use 1 can of cream of chicken soup and 1 can of cream of mushroom, you can also use 2 cans of cream of chicken soup if you don't like mushrooms or if that's what you have.
Because it’s my favorite, I’m not even mad at the woman who gave my entire book only 2 stars. She should have just returned the book if she couldn’t find anything in the other 14 chapters to tickle her fancy. But enough about her, back to my beloved dumplings.
Here’s some answers to questions you may have regarding making chicken and dumplings in the slow cooker:
Can you make your own Cream of Chicken soup? Certainly! And while I’m not the one to teach you how, this homemade Cream of Chicken Soup recipe from Taste of Home looks promising.
Do you have to only use Cream of Chicken? No! You can use Cream of Mushroom and Cream of Celery, too. In fact, I often mix and match and seldom use 2 cans of Cream of Chicken.
Where’s the vegetables? Traditional southern style chicken and dumplings does not contain vegetables, but you can certainly add some frozen mixed vegetables if you’d like. I’d add no more than about 1 cup.
Can I freeze the leftovers? Yes! Let the chicken and dumplings cool completely then transfer to a freezer safe container. They can be frozen for about 5 months- be sure to label! When you’re ready, thaw overnight in the refrigerator. Reheat on the stovetop over low heat. Add a bit of chicken broth as you’re reheating to liven things back up.