Description
A comforting one-pot dish featuring tender chicken in a rich, creamy broth with fluffy dumplings, perfect for chilly evenings.
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 (or to taste)
- ½ tsp garlic powder (or to taste)
- 2 Tbsp melted butter
- 1 (16.3-oz) can refrigerated biscuits (for fluffy dumplings)
Instructions
- Prep the slow cooker by spraying your 6-quart slow cooker with nonstick cooking spray.
- Season the chicken breasts with salt and black pepper.
- In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until well combined.
- Pour the soup mixture over the seasoned chicken in the slow cooker.
- Place the lid on the crockpot and cook on LOW heat for about 5 hours.
- Remove the chicken from the pot and shred into bite-sized pieces.
- Stir the shredded chicken back into the crockpot.
- Open the can of refrigerated biscuits, separate them, and cut each biscuit into 8 pieces.
- Sprinkle the biscuit pieces over the top of the chicken mixture in the crockpot.
- Cover and cook on HIGH for about 1 hour until the biscuits are fluffy and golden.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat slowly over low heat.
- Prep Time: 20 minutes
- Cook Time: 320 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
Keywords: chicken, dumplings, crock pot, slow cooker, comfort food