Go Back
–+ servings

The Ultimate Southern-Style Slow Cooker Chicken and Dumplings

An easy slow cooker chicken and dumplings recipe packed with creamy chicken and soft biscuit dumplings made in a slow cooker for a filling, comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 385
Ingredients Method Nutrition

Ingredients
  

  • 4 boneless skinless chicken breast halves (approximately 2 pounds)
  • 2 tablespoons butter
  • 2 cans 10.75 ounces each condensed cream of chicken soup
  • 1 medium onion finely diced
  • 2 stalks celery chopped
  • 2 carrots peeled and sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 tube 16.3 ounces refrigerated buttermilk biscuit dough
  • 1/4 cup fresh parsley chopped (for garnish)

Method
 

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Add the butter, condensed soup, diced onion, celery, carrots, thyme, sage, pepper, and salt.
  3. Pour in the chicken broth and add the bay leaf, stirring gently to combine.
  4. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the chicken is tender and cooked through.
  5. Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Open the tube of biscuit dough and cut each biscuit into quarters.
  7. Gently place the biscuit pieces on top of the chicken mixture, trying not to overlap them too much.
  8. Cover and cook on HIGH for an additional 60-90 minutes, until the dumplings are fluffy and cooked through.
  9. Remove the bay leaf before serving.
  10. Garnish with fresh parsley and serve hot.

Nutrition

Calories: 385kcalCarbohydrates: 37gProtein: 18gFat: 18gSaturated Fat: 6gCholesterol: 45mgSodium: 1245mgFiber: 1gSugar: 6g
Tried this recipe?Let us know how it was!