Crockpot Chicken and Dumplings
Let your chicken spend a lazy afternoon in your slow cooker when you make this savory Crockpot Chicken and Dumplings. Today, we'll skip right over pretentious... and head straight to marvelous simplicity! With quick and easy shortcuts, this is the cozy dinner you'll want on repeat!
Servings: 6
Ingredients
- 3 lbs. Boneless Skinless Chicken Breasts fresh or thawed
- 14.5 oz. Swanson Chicken Broth (1 can)
- 20 oz. Campbell’s Cream of Chicken Soup (two cans, 10 oz. each)
- 16.3 oz. Pillsbury Grand’s Biscuits (1 can)
- 3 slices Cooked Bacon (chopped, about 1/4 cup)
- ½ medium White Onion (chopped)
- ⅛ tsp. Garlic Powder
- ¼ tsp. Salt
- ¼ tsp. Pepper
- 2 tsp. Parley, chopped (optional garnish)
Instructions
- Gather your ingredients.
- Add Chicken to Crockpot.
- Pour Chicken Broth, Cream of Chicken Soup, and Chopped Onions over Chicken, then sprinkle on Garlic Powder, Salt, and Pepper. Cover with lid.
- Cook on High for 3 hours or LOW for 6 hours, then remove chicken and shred with 2 forks.
- Place shredded chicken back in Crockpot, add chopped Bacon, and stir until well coated with liquid. (If you'd like, you can reserve some of your bacon for garnish at the end.)
- Remove biscuits from container, and cut each biscuit into 8 pieces.
- Place Biscuit Pieces in crockpot, gently stir, and cover with lid.
- Cook on HIGH for 1 - 1 1/2 more hours, or until done. You can carefully remove a biscuit piece and test to check if your dumplings are done and cooked in the center. If extra time is needed, simply return to crockpot and continue cooking until done.
- Once done, scoop into bowls, garnish with optional parsley and leftover bacon if you reserved any earlier on. ENJOY!
Notes
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
