Slow Cooker Chicken and Dumplings

An easy slow cooker chicken and dumplings recipe for a filling, comforting meal on a cold, snowy day. I have four children who are picky eaters, and they love this!

Print Recipe

Prep Time 10

Cook Time 5

Total Time 5 10

Course lunch/dinner

Cuisine central europe

Servings 8 people

Calories 2944 kcal

Equipment

1 Slow Cooker Essential for this recipe's long, gentle cook.
1 Chef's knife For dicing the onion swiftly and safely.
1 Cutting Board A stable surface for preparing ingredients.
1 Large Spoon or Ladle For stirring and serving the finished dish.

Ingredients

Main

4 skinless boneless chicken breast halves
2 tablespoons butter
2 10.5 ounce cans condensed cream of chicken soup
1 medium onion finely diced
1 10 ounce package refrigerated biscuit dough
2 cups water or as needed to cover

Instructions

Gather the ingredients. Dotdash Meredith Food Studios
Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours. Dotdash Meredith Food Studios
About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center. Dotdash Meredith Food Studios
Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

For enhanced depth of flavor, consider briefly browning the chicken breasts in a hot pan before adding them to the slow cooker. This adds a beautiful maillard reaction, creating richer notes. To elevate the broth, substitute some of the water with chicken stock or a good quality chicken bone broth. Additionally, sautéing the diced onion until translucent before adding it will sweeten its flavor significantly. Ensure the biscuit dough pieces are well submerged in the liquid to cook thoroughly; avoid overcrowding. A pinch of dried thyme or bay leaf added with the initial ingredients can also introduce a lovely aromatic complexity to the dish.