Southern Slow Cooker: Chicken and Dumplings Crock Pot Recipe

Updated on September 7, 2017
- All Rights Reserved - Do Not Distribute -
- All Rights Reserved - Do Not Distribute - | Source

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.

Slow Cooker Chicken and Dumplings

3.2 stars from 88 ratings of Slow Cooker Chicken and Dumplings

Cook Time

Prep time: 20 min
Cook time: 6 hours
Ready in: 6 hours 20 min
Yields: Serves 4 to 6 depending on appetite.

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 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
  • To taste (I use 1 tablespoon roughly) Pepper
  • To taste Lawry's Seasoning Salt
  • To taste garlic powder

Preparation Instructions:

  1. Prepare your chicken by seasoning them on a cutting board. Give a healthy coating of garlic powder on both sides, with a lighter 'to taste' coat of seasoning salt and pepper as you add more later.
  2. Dice the onion and cover the entire bottom of your slow cooker with it.
  3. Lay the seasoned chicken evenly across the top of your onion layer.
  4. Pour both cans of the cream of chicken soup, and the cream of mushroom soup over the chicken. Add butter.
  5. Pour broth until soups and chicken is covered (roughly 1/2-3/4 box).
  6. Add seasoning (this is where I add the heavier pepper and seasoning salt).
  7. Set slow cooker on high for 6 hours.
  8. 1 1/2 hours prior to serving tear up the biscuits into quarter size pieces and stir them in.
  9. Open and stir 1 hour prior to serving because the biscuits with bulk up and stick together and cook on the sides if you don't. Pour in 1-2 cups of water if liquid levels have dropped and if desired, season a little more with the Lawry's Seasoning Salt.
  10. Enjoy!
Source
- All Rights Reserved - Do Not Distribute -
- All Rights Reserved - Do Not Distribute - | Source

Nutrition

Nutrition Facts
Serving size: 1/8th recipe
Calories 393
Calories from Fat0
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • Neinahpets profile imageAUTHOR

      Stephanie 

      3 years ago from Canada

      @ 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.

    • profile image

      Kathy 

      3 years ago

      im not seeing a step where you are shredding the chicken. I wouod assume just before adding the dough?

    • peachpurple profile image

      peachy 

      3 years ago from Home Sweet Home

      I love dumplings but never tried with a slow cooker, good recipe

    • profile image

      Amber 

      3 years ago

      Do you have to use the onion?

    • Neinahpets profile imageAUTHOR

      Stephanie 

      5 years ago from Canada

      @ Justsilvie I'd love to hear how it turns out for you. Thanks for sharing and the vote! :)

    • profile image

      Justsilvie 

      5 years ago

      We love Chicken and dumplings, and will have to give this recipe a try! Voted up and sharing!

    • Neinahpets profile imageAUTHOR

      Stephanie 

      5 years ago from Canada

      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.

    • yogawithbarb profile image

      Barb 

      5 years ago from Tennessee

      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.

    • Neinahpets profile imageAUTHOR

      Stephanie 

      5 years ago from Canada

      I hope the recipe turns out well for you Jmillis2006! Thanks for all feedback!

    • MochaBelle profile image

      Diana A. Rivers 

      5 years ago from New York, New York

      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 profile image

      Jmillis2006 

      5 years ago from North Carolina

      I love chicken and dumpling but have never made them myself, I'm going to try this recipe.

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