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5 from 1 vote

Slow Cooker Chicken & Dumplings

A southern staple, we've taken Grandma's recipe and given it some modern updates for an easy meal, anytime.
Author: Meaghan @ 4 Sons R Us

Ingredients

  • small white onion; diced
  • 2-3 stalked celery thinly sliced
  • 2 cans cream of chicken soup
  • 3 chicken breasts
  • 2 tubes refrigerated biscuits not butter flavored or flaky layered, 10 oz each
  • 4 cups chicken broth
  • 1 heaping tbsp garlic powder
  • 1 tbsp parsley
  • 1/4 tsp poultry seasoning
  • 1 cup half and half
  • 1 tbsp corn starch
  • 1 tbsp water
  • salt & pepper to taste

Instructions

  • In a skillet over medium high heat, saute the onion and celery in a little bit of olive oil until tender, and then transfer them to the slow cooker.
  • Lay your chicken breasts over top the cooked veggies and then season them with salt and pepper.
  • Place the soup, chicken broth, half & half, and the additional seasonings in the slow cooker. Give the liquids a gentle stir to combine.
  • Cover and cook on low heat for 6-8 hours or on high heat for 4-6 hours. An hour before it's done cooking, mix the cornstarch and water together in a small bowl until smooth. Add the mixture. Cut each of the biscuits into 4-6 small pieces and add them into the slow cooker as well. At this point give everything a stir and return the lid to the pot to cook for the remaining hour.
  • When the soup's done cooking, you can either break up the chicken in the slow cooker with a spatula or remove the breasts and shred the chicken and then return the shredded chicken to the soup.