Quick and Easy Chicken and Dumplings
Got 10 minutes? Load up the slow cooker, set it, and forget it. This slow-cooker version of classic chicken and dumplings gives you tender chicken, rich creamy broth, and fluffy dumplings with minimal effort, perfect for a cozy weeknight dinner or weekend comfort meal.
Servings: 8
Calories: 425kcal
Cost: $12–$15
Equipment
- Slow cooker (4–6 quart)
Ingredients
- 4 boneless skinless chicken breast halves
- 2 tablespoons butter
- 2 10.75-oz cans condensed cream of chicken soup
- 1 14-oz can chicken broth
- 1 medium onion finely diced
- 2 10-oz packages refrigerated biscuit dough, torn into bite-sized pieces
Instructions
- Place chicken in the slow cooker. Top with diced onion, butter, cream of chicken soup, and chicken broth. Do not stir. Keeping chicken on the bottom helps it cook evenly.
- Cover and cook on High for 5–6 hours or Low for 7–8 hours, until chicken is tender and shreds easily. Optional: stir once or twice during cooking to help flavors mingle.
- Using two forks, shred the chicken directly in the slow cooker. Taste the broth and adjust: pinch of salt, dash of pepper, or a splash of milk for extra creaminess.
- About 30 minutes before serving, tear biscuit dough into pieces and gently drop them on top. Avoid stirring too much. They should steam, not sink.
- Cook uncovered until dumplings are fully set and fluffy in the center. For firmer dumplings, leave the lid slightly ajar the last 10 minutes.
Notes
Chicken: Thighs can be used for richer flavor. Leftover rotisserie chicken works too. Add during the last hour to avoid overcooking.
Butter: Olive oil or dairy-free butter substitute works if needed.
Cream of Chicken Soup: Reduced-sodium version is fine. Swap one can for cream of celery soup for a flavor twist, or make a quick roux with 1 cup milk + 2 tbsp flour + 1 tbsp butter (note: flavor may be slightly lighter).
Chicken Broth: Low-sodium is preferred. Homemade stock or bouillon dissolved in water works well.
Onion: Dried minced onion or onion powder can be substituted if fresh onion isn’t on hand.
Biscuit Dough: Homemade or gluten-free dough can be used instead.
Serving Tip: Best served immediately, but leftovers reheat well on the stovetop (gentle simmer) or in the microwave (30-second bursts).
Nutrition
Calories: 425kcal | Carbohydrates: 41g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1475mg | Potassium: 435mg | Fiber: 1g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg
