Southern Chicken and Dumplings Crock Pot Recipe
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.
- 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
|Serving size: 1/8th recipe|
|Calories from Fat||0|
|* 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.|
Questions & Answers
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?
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.Helpful 6
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?
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.Helpful 3
How do I print this recipe?
You can copy or paste this into MS Word and print it from there.Helpful 1