Slow Cooker Chicken and Dumplings4900 Reviews
- Prep: 10 min
- Cook: 6 hr
- Ready In: 6 hr 10 min
“This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!” - by Janiece Mason
Original recipe yields 8 servings
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Amount Per Serving (8 total)
- 385 cal
- 18 g
- 37 g
Based on a 2,000 calorie diet
Reviews (4900)Rate This Recipe
"This recipe is AWESOME with a few modifications. I made it for my mom, husband, 3 year-old and 8 month old and it was a HUGE hit with all of us! My husband liked it better than his grandma's homemade ..." See morechicken and dumplings and the gourmet chef who lives next door tasted it and thought it was an old family recipe. :) He loved it! First, you definitly need to add spices. I used cumin, parsley, poultry seasoning, seasoned salt and pepper. Next, I only used 1 can of biscuits, not 2. (I even used the reduced fat version and they tasted the same!) Thirdly, I used 1 can of cream of mushroom soup and 1 can of cream of chicken. Instead of water, I used 3/4 can of low sodium/lowfat chicken broth. At first, it seemed like way to much liquid, but eventually the biscuits soaked it all up! Fourthly, I added 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery). I am not a fan of canned veggies by any means, but they tasted great in this recipe- so tender! I did add red onion, but I used only half and chopped the pieces extra small. Lastly, I cooked the biscuits for almost 3 hours for a total cooking time of 6.5 hours on high. 30 minutes is just not enough time! Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up! I know that this recipe will be a winter tradition in our household for years to come!"
"Excellent! Only adjustments needed are as follows: Use 2 cans of cream of chicken soup (as directed- don't deviate with other cream soups) cover with 1 14 oz can of chicken broth (no need to cover wi..." See moreth water, dillutes flavor). Put torn biscuit dough in roughly 90 minutes before ready to serve and make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken flavor. I made this recipe with veggies and without, it was better WITHOUT, because the consistency was better and the veggie flavor soaked into the dumplings. 5 hours on High is MORE than enough total cooking time. Also, leave chicken partially frozen when starting out and don't tear meat until right before adding dumplings, this keeps chicken moist. THIS ONE'S A WINNER!!!!"
"Sorry if this get long winded, but I love dumplings. I cant believe how good this recipe is! Ive been raised on my Great Grandma's recipe from West Virgina, and was sure this would be horrible. It was..." See more really good, and I just changed a few things to make it more like Na-Na's. I used one can of cream of chicken soup and one can of cream of celery soup. I added some celery tops with leaves(removed after cooking). And just so theres no confusion, the biscuits will turn into dumpling (like noodles) NOT drop biscuits like you would expect. The only thing I would do differently would be to roll the dough out into small pancake sizes and cut that into strips. (The dumplings were just a little doughy-er than we are used to.)A little salt and pepper, and with those changes, this would be as close to the all day version as you can get. My husband could'nt tell the difference! Really good! Thank-you Janiece."
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