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Easy Crock Pot Chicken and Dumplings

A comforting, easy one-pot meal made in a slow cooker with tender chicken, creamy broth, and fluffy biscuit dumplings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts Trim excess fat for a cleaner broth.
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans) Can add thawed peas and diced carrots towards the end.
  • 1 can cream of chicken soup (10.5 oz) Can substitute with heavy cream mixed with chicken broth.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt Adjust to taste, especially if using low-sodium broth.
  • 1/2 teaspoon black pepper
  • 1 can refrigerated biscuits (16 oz) Cut into quarters for dumplings.

Method
 

Preparation
  1. Put the chicken breasts in the bottom of the slow cooker in a single layer.
  2. Pour in the chicken broth, then add the frozen mixed vegetables and the can of cream of chicken soup.
  3. Sprinkle the garlic powder, onion powder, salt, and black pepper over the top. Stir once or twice to combine.
Cooking
  1. Cover and cook on low for 6 to 8 hours, or until the chicken is cooked through and tender.
  2. Remove the chicken briefly, shred it with two forks, then return the shredded meat to the pot.
  3. Cut each refrigerated biscuit into quarters and drop the pieces evenly over the surface of the slow cooker.
  4. Increase the cooker to high, cover, and cook for about 30 minutes, or until the biscuit pieces are puffed and cooked through.
  5. Give everything a gentle stir, ladle into bowls, and serve warm.

Notes

For a lighter flavor, try using fresh herbs or different vegetables. Ensure the chicken reaches 165°F when reheating.