Description
A comforting and hearty slow cooker chicken and dumplings recipe perfect for chilly days. This easy, family-friendly meal features tender chicken simmered in a creamy broth with fluffy biscuit dough dumplings, making it an ideal dish to warm you up.
Ingredients
Main Ingredients
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 medium onion, finely diced
- 2 cups water, or as needed to cover
Dumplings
- 1 (10 ounce) package refrigerated biscuit dough
Instructions
- Prepare the Ingredients: Gather all ingredients needed for the recipe: chicken breasts, butter, condensed cream of chicken soup, diced onion, refrigerated biscuit dough, and water.
- Combine in Slow Cooker: Place the chicken breasts, condensed cream of chicken soup, diced onion, and butter into the slow cooker. Add enough water to cover the ingredients completely, then stir to combine all components evenly.
- Cook Chicken Base: Cover the slow cooker and cook the mixture on the High setting for 5 to 6 hours. This allows the chicken to become tender and the flavors to meld into a creamy base.
- Add Dumplings: About 30 minutes before serving, tear the refrigerated biscuit dough into pieces and add them to the slow cooker over the chicken mixture.
- Cook Dumplings: Continue cooking in the slow cooker until the biscuit dough pieces are fully cooked and no longer raw in the center, forming soft dumplings.
- Serve: Serve the chicken and dumplings hot, making sure each serving has a good portion of tender chicken and fluffy dumplings.
Notes
- For a richer flavor, substitute water with chicken stock or broth when covering the ingredients.
- You can increase the amount of biscuit dough if you prefer more dumplings; just be aware that more dough will require a longer cooking time to cook through.
