Main Dishes
Slow Cooker Chicken and Dumplings
| Level: Easy |
Total Time: 6 hour 5 min |
Yield: 6 servings |
This dump and forget Crockpot / Slow cooker recipe is so easy and packed full of flavor. Your guests will be going for seconds! The goal of this recipe was to keep things simple so anyone with a few minutes and a slow cooker could create it! Leave a like and a comment. Let me know in the comments how you would make it better!
Slow Cooker Chicken and Dumplings
Print RecipeCalories: 450kcal
This dump and forget Crockpot / Slow cooker recipe is so easy and packed full of flavor. Your guests will be going for seconds! The goal of this recipe was to keep things simple so anyone with a few minutes and a slow cooker could create it! Leave a like and a comment. Let me know in the comments how you would make it better!
Equipment
- 1 slow cooker or instand pot
Ingredients
- 4 whole chicken breasts fresh or frozen
- 2 10 ounce cans Cream of Chicken Soup
- ½ cup whole milk
- 2 cups chicken stock
- 1 12 ounce bag mixed frozen vegetable
- 1 16 ounce tin of Pillsbury biscuits, see notes
- 2 Tablespoons Badilla Complete Seasoning
- 1 envelope onion soup mix see notes
- 1 teaspoon SPG seasoning see notes
Instructions
- Prepare a slow cooker by either using a liner or spraying the inside with non-stick cooking spray.
- Place the chicken breasts and vegetable in the slow cooker
- In a large mixing bowl, whisk together the soup, milk, chicken stock,seasonings, and soup mix.
- Cover and cook on low for 5 to 6 hours until chicken is 165°F.
- Once the chicken is done carefully remove it and shred it. Return the chicken to the slow cooker.
- Cut the biscuits into 8 equal pieces per biscuit (64 pieces total). Place the biscuits on top.
- Cover and cook on high for 1 hour or until biscuits are cooked.
Notes
- I used Pilbury Southern Homestyle biscuits but you can use just about any biscuits you want. Most other recipes use strips to do this you can either roll out biscuits or use croissant dough and cut it into strips.
- I have my go to Meat Church BBQ Blanco season which is just salt, pepper, and garlic. If you don’t have an SPG mix you can just use those 3 ingredients to your personal taste.
- I used Dan-O’s French Onion Dip Mix but this was somewhat difficult to purchase so I recommend just going with Lipton’s or something else.
- I used frozen chicken because I am lazy and didn’t plan on pulling the chicken the night before. It is totally fine to use whatever. If you are using fresh chicken, it will take only about 5 hours to cook. If you are using frozen chicken, it will take about 6 hours to fully cook.