Description
A comforting slow cooker dish with tender chicken and soft biscuit dumplings in a creamy sauce.
Ingredients
Scale
- 3 to 4 boneless skinless chicken breasts
- 2 (10.5 oz) cans Unsalted Cream of Chicken Soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 Tbsp melted butter
- 1 (16.3 oz) can refrigerated biscuits
- Salt and black pepper to taste
- Optional: chopped carrots and celery
Instructions
- Spray a 6-qt slow cooker with nonstick cooking spray and place chicken breasts in an even layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until smooth.
- Pour the soup mixture over the chicken and cover the slow cooker. Cook on LOW for 5 hours.
- After cooking, remove chicken, shred it with two forks, and return it to the crockpot.
- Open the refrigerated biscuits, cut each into 8 pieces, and sprinkle them over the chicken mixture.
- Cover and cook on HIGH for 1 hour until biscuits are cooked through.
- Garnish with pepper and parsley before serving.
Notes
You can shred chicken the night before for quicker assembly. Optional vegetables can be added for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: slow cooker, chicken and dumplings, comfort food, easy dinner