Slow Cooker Chicken and Dumplings

Shredded chicken and vegetables in a creamy pot pie filling, topped with biscuit dumplings that cook right in the slow cooker.

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Course: Dinner

Cuisine: American

Keyword: slow cooker chicken and dumplings

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings: servings

Ingredients

1 lb boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
½ teaspoon onion powder
2 Tablespoons butter
4 cups frozen mixed vegetables see notes below
3 cloves garlic minced
10.5 oz cream of chicken soup
10.5 oz cream of celery soup
2 cups chicken broth
½ cup heavy cream
1 can refrigerated biscuits 16.3 oz, I used Grands!
fresh parsley optional

Instructions

Add the chicken, salt, pepper, garlic powder, poultry seasoning, onion powder, and minced garlic to a slow cooker.
Top with the frozen vegetables.
Whisk together the cream of chicken soup, cream of celery soup, and chicken broth, then pour over the chicken and vegetables. Dot with the butter.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
Shred the chicken, then return it to the slow cooker and stir in the heavy cream.
Cut each biscuit into eighths and arrange in a single layer over the filling without stirring.
Cover and cook on HIGH for 45–60 minutes, until the biscuits are cooked through and fluffy.
Sprinkle with parsley before serving.

Notes

For the vegetable mixture, I used 2 cups of a frozen onions, celery, carrots mix and 2 cups of a frozen peas, beans, carrots, and corn mixture. You can use 4 cups of whatever combination you prefer!

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if the filling has thickened.

The filling can be frozen without the biscuits for up to 3 months, and fresh biscuits should be added when reheating.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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