Crock Pot Chicken & Dumplings
Tags: Chicken Crock Pot Dinner
Yield: 6
- 3 to 4 boneless skinless chicken breasts
- 2 (10.5-oz) cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder or to taste
- ½ tsp garlic powder or to taste
- 2 Tbsp melted butter
- 1 (16.3-oz) can refrigerated biscuits
- Spray a 6-qt slow cooker with nonstick cooking spray. Season chicken with salt and black pepper.
- In a medium bowl, whisk together cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour soup mixture over chicken.
- Place the lid on the crockpot and cook on LOW heat for 5 hours.
- Remove the chicken from the pot and place on a cutting board. Shred the chicken with two forks. Return the chicken to the crockpot and stir to combine.
- Open a can of refrigerated biscuits. Separate biscuits and cut each biscuit into 8 bite-sized pieces.
- Sprinkle biscuit dough over the top of the chicken mixture. Cover the slow cooker and cook on HIGH heat for about 1 hour, until the biscuits are cooked. Garnish with fresh cracked pepper and dried parsley.
- For a thicker sauce, mix a couple of tablespoons of corn starch with some warm water. Add this mixture to the crockpot when you add the shredded chicken and mix together.
- Can I freeze Chicken & Dumplings? Yes! Let the soup cool off and place it into freezer ziplock bags or plastic storage containers. Store in the freezer for up to three months.
- When ready to eat, thaw in the and reheat on the stovetop or in the microwave.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave.
