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Slow Cooker Chicken and Dumplings

There's something truly magical about a steaming bowl of chicken and dumplings, isn't there? It's a dish that just wraps you up in a warm hug, bringing back memories of childhood kitchens and cozy evenings. If you've ever felt intimidated by making this classic comfort food from scratch, I've got some fantastic news for you! This Slow Cooker Chicken and Dumplings recipe is so incredibly easy, you'll wonder why you didn't try it sooner. It’s the kind of meal that tastes like you spent hours slaving away, but in reality, your slow cooker does all the heavy lifting!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Slow Cooker
  • Large Spoon
  • Forks for Shredding

Method
 

  1. Step 1: Combine the Base. In your slow cooker, place the chicken breasts. Pour in the two cans of condensed cream of chicken soup, add the diced onion, and dot with the butter. Now, add about 2 cups of water, or just enough to make sure the chicken is mostly covered. Give it all a good stir to combine everything beautifully.
  2. Step 2: Let it Simmer. Cover your slow cooker and set it to cook on the High setting for 5 to 6 hours. This is the perfect amount of time for the chicken to become incredibly tender and soak up all those delicious flavors. I love how hands-off this step is – it’s perfect for those busy days!
  3. Step 3: Add the Dumplings. About 30 minutes before you're ready to serve, it's time for the magic to happen! Open up your package of refrigerated biscuit dough. Tear the biscuits into bite-sized pieces. Gently place these dough pieces into the slow cooker, nestling them into the simmering broth. Try not to overcrowd them, as they'll expand as they cook.
  4. Step 4: Cook 'Em Up! Put the lid back on and let those dumplings cook for the remaining 30 minutes, or until they are no longer raw in the center. You'll see them puff up and become wonderfully soft and tender.
  5. Step 5: Serve and Enjoy! Once the dumplings are perfectly cooked, it's time to serve! Ladle this comforting goodness into bowls. The chicken will be so easy to shred, and the dumplings will be pillowy soft. It’s pure comfort in every bite!

Notes

Leftovers are a treasure with this recipe! Once cooled, you can store any extra chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The dumplings might absorb a bit more liquid upon standing, which is totally normal!