This easy and delicious crockpot chicken and dumplings with canned biscuits is a family favorite. The rich, creamy sauce with shredded, tender chicken is a winning combination even before adding the dumplings. Using cream of chicken soup and canned biscuits make this yummy dinner so easy to prepare that makes it look like I’m a great cook with virtually no effort.
5 boneless skinless chicken breasts
2 Tbsp butter, softened
21 oz cream of chicken soup
1 ½ cups chicken broth plus extra for thinning
1 onion, diced
6 refrigerator biscuits, from can
1 Tbsp parsley
salt & pepper to taste, if needed
Spray a large slow cooker with non-stick cooking spray. Place chicken in bottom of crock pot.
In a medium bowl, mix together butter, soup, broth, onions, and parsley. Pour over chicken.
Cover and cook on high for 4-6 hours.
After cooking time has elapsed, turn off slow cooker and break chicken into pieces using a fork. Using a sharp knife or kitchen shears, cut each biscuit into 9 pieces.
Stir biscuit pieces into hot chicken mixture.
Turn crock pot back on to high and continue cooking for 30 minutes. If your mixture is too thick when you add the biscuits, add about 1/2 to 1 cup of hot chicken broth or water to thin the mixture.
Add salt & pepper to taste if needed.
Serve hot garnished with parsley if desired.
You can give this dish some extra color by adding 12 oz. of fresh or frozen vegetables at the beginning (like peas and carrots).
If you like extra flavor, add poultry seasoning at the beginning as desired.