I enjoy preparing healthy food and I love sharing how to make these dishes.
How to Make Chicken and Dumplings in a Slow Cooker
When I was a kid, I loved chicken and dumplings. As an adult, I still love chicken and dumplings. I love them so much that the very first thing I made when I got my hands on a Hamilton Beach Slow Cooker for Christmas one year ago was, you guessed it, chicken and dumplings!
Since then, I have made it my mission to perfect the recipe to what fits my family, and I think I have a variation that suits us just fine.
Pair a bowl of dumplings with fresh corn on the cob and you'll have yourself a filling meal that can take you back to childhood or warm you on a cold winter's day.
|Prep time||Cook time||Ready in||Yields|
6 hours 20 min
4 to 6 servings, depending on appetite
- 4 boneless, skinless chicken breasts, halved
- 2 tablespoons butter
- 2 cans condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 2 (10 ounce) pack refrigerated biscuit dough, torn into pieces (I use country biscuit style)
- 1 onion, diced (small or half large - white or sweet
- 1 box chicken broth
- Pepper, to taste (I use 1 tablespoon roughly)
- Lawry's Seasoning Salt, to taste
- Garlic powder, to taste
- Prepare your chicken by seasoning it on a cutting board. Give it a healthy coating of garlic powder on both sides, with some of the seasoning salt and pepper (you'll add the rest later).
- Dice the onion and cover the entire bottom of your slow cooker with it.
- Lay the seasoned chicken evenly across the top of your onion layer.
- Pour both cans of soup over the chicken. Add butter.
- Pour in the broth until the chicken is covered (using 1/2 to 3/4 of the box).
- Add the rest of the seasoning (this is where I add the heavier pepper and seasoning salt).
- Set your slow cooker on high for 6 hours.
- 1 1/2 hours prior to serving, tear the biscuits into quarter-size pieces and stir them in.
- Open the pot and give the contents a stir an hour prior to serving because the biscuits will bulk up and stick together and cook on the sides if you don't. Pour in 1 or 2 cups of water if liquid levels have dropped and, if desired, season a little more with the Lawry's Seasoning Salt.
Slow Cooker Chicken and Dumplings
Questions & Answers
Question: Do I set my slow cooker on high for 6 hours or low for 6 hours to make chicken and dumplings in a crock pot?
Answer: I do high. What I do is cook just the chicken for most of the process and once I shred the chicken (which is still moist) and add in the dough, the bulk keeps it from over cooking the chicken in my slow cooker. Mind you, if your slow cooker cooks hot and does cook things up faster then 4 on high or 6 on low is recommended.
Question: Your recipe says to layer onions on the bottom and place the chicken on top, but why do the pictures in your recipe not show that?
Answer: Because the chicken is covering the onion as per the instructions - in this particular photo the onion isn't covering the ENTIRE bottom of the pot in the shot as the chicken can move the onion around and sometimes you can add a little less or more depending on desired results or size of the onion.
Question: How do I print this recipe?
Answer: You can copy or paste this into MS Word and print it from there.
Stephanie (author) from Canada on October 15, 2015:
@ Amber: You do not. I believe this would be just fine without it :)
@peachpurple: Thank you! I hope you try it and love it!
@Kathy: You're correct, I missed that. Thank you for mentioning it! :) I'll add that to my article. I do it a variety of times depending on when I think of it - I've not noticed a difference in how it comes out when done at this time or others though aside from easier to shred the closer to the time I add dough (as it's better cooked and more tender).
About 30 minutes before adding dough: use tongs to get the chicken out and put on cutting board (sometimes it starts to break apart, and if it's that tender you can do this from inside the slow cooker) and then use a fork to shred in to pieces/chunks/shreds. Afterward just use a knife to scrape it off the cutting board back into the slow cooker, stir and let it cook the remaining time.
I say about 30 minutes prior as it gives the chicken time to warm up again from where it cooled on the cutting board before you add more bulk to the slow cooker.
Kathy on October 15, 2015:
im not seeing a step where you are shredding the chicken. I wouod assume just before adding the dough?
peachy from Home Sweet Home on October 15, 2015:
I love dumplings but never tried with a slow cooker, good recipe
Amber on January 11, 2015:
Do you have to use the onion?
Stephanie (author) from Canada on January 25, 2013:
@ Justsilvie I'd love to hear how it turns out for you. Thanks for sharing and the vote! :)
Justsilvie on January 25, 2013:
We love Chicken and dumplings, and will have to give this recipe a try! Voted up and sharing!
Stephanie (author) from Canada on January 23, 2013:
Yogawithbarb: I find that if you do open the slow cooker 1hr before it's done and push the biscuits down into the liquid, and stir them a bit it helps to move them about for better cooking. Some days I need to do this twice if I overestimate my liquid amounts or dumpling size. Haha.
Barb from Tennessee on January 23, 2013:
This looks simple and yummy. I have never been able to make the dumplings the right consistency though. I'm inspired to give it one more try.
Stephanie (author) from Canada on January 20, 2013:
I hope the recipe turns out well for you Jmillis2006! Thanks for all feedback!
Diana A. Rivers from New York, New York on January 18, 2013:
Wow, this reminds me of my Grandmother who makes everything from memory! I loooove chicken and dumplings, but have never made them! Thanks for sharing
Jmillis2006 from North Carolina on January 18, 2013:
I love chicken and dumpling but have never made them myself, I'm going to try this recipe.