These Slow Cooker Chicken and Dumplings are a quick, easy and filling way to warm up and fill bellies on a cold winter evening.
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Slow Cooker Chicken and Dumplings
Chicken and dumplings is one of my all time favorite meals. It’s comfort food at its best, in my humble opinion. I’ve heard a lot of people who say the same thing about chicken pot pie, but for me, it’s chicken and dumplings every time.
My preference is to make homemade dumplings by rolling and cutting them out like this recipe, but these drop biscuits will do in a pinch.
I’ve said it before and I’ll say again, I love a good slow cooker meal that can be made ahead of the busyness of dinnertime like this one. If you are in need of more slow cooker dinner recipes, then be sure to check out the recipe links below. Enjoy!
Do you Want More Slow Cooker Dinner Recipes? Here are a few of our favorites:
- Slow Cooker Chicken Pot Pie Soup
- Slow Cooker Sausage and Potato Casserole
- Slow Cooker Corn and Potato Chowder
- Slow Cooker Cream Cheese Chicken Bacon Ranch
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What’s in Slow Cooker Chicken and Dumplings?
- boneless, skinless chicken tenderloins
- garlic powder
- onion powder
- chicken broth
- canned biscuits
- salt
- pepper
How to Make Slow Cooker Chicken and Dumplings:
Place chicken tenderloins into greased slow cooker.
Season chicken with garlic powder, onion powder, salt, and pepper.
Pour chicken broth over the top of the chicken.
Place the lid on the slow cooker and cook on low for four to five hours.
When the chicken is cooked through, remove the biscuits from the package and flatten each one with your hand.
Next, cut the biscuit in half and cut each half into thin slices.
Once biscuits are cut into small pieces, remove the lid from the slow cooker and quickly use a fork to break up the chicken.
Add the biscuit pieces one at a time to the broth, stirring several times so that the dumplings don’t stick together.
Replace the lid and cook on high for around one hour or until the dumplings are cooked through.
Slow Cooker Chicken and Dumplings
Equipment
Ingredients
- 1 pound boneless, skinless chicken breast or tenderloins
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 32- ounce container chicken broth
- 1 8- count package jumbo biscuits
Instructions
- Place chicken tenderloins into greased slow cooker.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Pour chicken broth over the top of the chicken.
- Place the lid on the slow cooker and cook on low for four to five hours.
- When the chicken is cooked through, remove the biscuits from the package and flatten each one with your hand.
- Next, cut the biscuit in half and cut each half into thin slices.
- Once biscuits are cut into small pieces, remove the lid from the slow cooker and quickly use a fork to break up the chicken.
- Add the biscuit pieces one at a time to the broth, stirring several times so that the dumplings don't stick together.
- Replace the lid and cook on high for around one hour or until the dumplings are cooked through.
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