Daily Meal Journal

Slow Cooker Chicken and Dumplings

Slow cooker chicken and dumplings is your new weeknight go-to. Canned biscuits make the perfect puffy dumplings in a creamy, homestyle stew.

By Ree Drummond   Published: Sep 10, 2024

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Slow Cooker Chicken and Dumplings
Yields:
8 - 12 serving(s)
Prep Time:
30 mins
Total Time:
3 hr

C.W. NewellYields: 8 - 12 serving(s)Prep Time: 30 minsTotal Time: 3 hrs SavePrintIs there anything more comforting than a big ol’ bowl of slow cooker chicken and dumplings? I surely don’t think so. It’s the kind of meal that makes you want to grab a spoon, pull up a chair, and stay awhile. I’ve made my fair share of the from-scratch version over the years, but let me tell you, on a busy weeknight (especially when the kids are around), I’m all about a shortcut. That’s where canned biscuits come marching in to save the day.

This is one of those back-pocket dinners I lean on when life gets a little wild. I like to press a bit of cheddar and a sprinkle of chives right into the biscuits before cutting them up, just to make things special. As they cook, those fluffy little nuggets puff up in the creamy broth and turn into the dreamiest, stick-to-your-ribs dumplings you ever did see.

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Ingredients

Directions

  1. Step 1
    Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the chicken soup, mushroom soup, and broth, and whisk together. Add the chicken, cover, and cook for 2 hours on high.
  2. Step 2
    After 2 hours, remove the chicken to a cutting board. When cool enough to handle, shred the meat with a fork. Return the shredded chicken to the slow cooker, and add the peas.
  3. Step 3
    Lay the biscuits out on a clean work surface. Sprinkle with the cheddar and chives, lightly pressing the cheese and chives into the biscuits to adhere. Cut each biscuit into fourths and place them on the surface of the soup. Cover and cook until the biscuits are cooked through, 20 to 30 minutes. Serve the soup topped with parsley.