Crock Pot Chicken & Dumplings Recipe - the ultimate comfort food! Super easy to make and tastes great! Chicken, cream of chicken soup, chicken broth, onion powder, garlic powder, and canned biscuits. Add this easy one-pot meal to your menu. It is sure to become a family favorite!
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.
Notes:
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.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
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.