VNiceFood

The Crock Pot Chicken and Dumplings I Make Every Busy Weeknight

The Crock Pot Chicken and Dumplings I Make Every Busy Weeknight
Prep
10 min
Cook
360 min
Total
370 min
Serves
6
Calories
400 kcal

Ingredients

  • 3 to 4 piecesboneless skinless chicken breasts
  • 2 cans (10.5 oz)Unsalted Cream of Chicken Soup
  • 2 cupslow-sodium chicken broth
  • 1 tsponion powder (or to taste)
  • 1/2 tspgarlic powder (or to taste)
  • 2 Tbspmelted butter
  • 1 can (16.3 oz)refrigerated biscuits

Instructions

  1. 1

    Spray a 6-qt slow cooker with nonstick cooking spray. Season chicken with salt and black pepper.

  2. 2

    In a medium bowl, whisk together cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth. Pour soup mixture over chicken.

  3. 3

    Place the lid on the crockpot and cook on LOW heat for 5 hours.

  4. 4

    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.

  5. 5

    Open a can of refrigerated biscuits. Separate biscuits and cut each biscuit into 8 bite-sized pieces.

  6. 6

    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.