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Easy Slow Cooker Chicken and Dumplings

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published date: December 16, 2017
modified datt: December 16,2017

We love this easy week night dinner idea. Tasty Slow Cooker Chicken and Dumplings with Refrigerated Biscuits. Dump, cook, devour! 

Easy Slow Cooker Chicken and Dumplings

Easy Slow Cooker Chicken and Dumplings

I have five kids. Three on the outside and two on the way. That being said, spending more than 15 minutes in the kitchen is a bit difficult. For that reason, I often turn toward my Instant Pot or Slow Cooker.

Ingredients:

  • 4 medium boneless/skinless chicken breasts
  • 1 small onion, chopped
  • 1 tsp. oregano
  • salt & pepper
  • 2 10 oz cans cream of chicken soup
  • 2 C. chicken broth
  • 2 tsp. thyme
  • 2-3 bay leaves
  • 3-4 carrots, chopped
  • 1 tbsp. minced garlic
  • 1 container of refrigerated biscuits


Easy Slow Cooker Chicken and Dumplings

Directions:

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  1. Lay the chicken breasts on the bottom of the slow cooker. Season with salt & pepper and cover with chopped onion and oregano.
  2. Pour the cream of chicken soup and chicken broth over the chicken breasts.
  3. Add the bay leaves and thyme.
  4. Cover and cook on low for 5-6 hours (3-4 hours on high).
  5. Once the chicken is cooked through, remove the bay leaves and discard.
  6. Shred the chicken in the slow cooker.
  7. Add in the chopped carrots (you can also add in other veggies such as celery, frozen peas, etc.
  8. Open the biscuits and cut each biscuit into quarters placing them on top of the chicken mixture.
  9. Cover and cook on high for another 45 minutes – 1 hour.
  10. Remove from the slow cooker and enjoy.
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Easy Slow Cooker Chicken and Dumplings

  • Author: Ashley at Frugal Coupon Living
Print Recipe

Description

We love this easy week night dinner idea. Tasty Slow Cooker Chicken and Dumplings with Refrigerated Biscuits. Dump, cook, devour! 

Ingredients

Scale
  • 4 medium boneless/skinless chicken breasts
  • 1 small onion, chopped
  • 1 tsp. oregano
  • salt & pepper
  • 2 10 oz cans cream of chicken soup
  • 2 C. chicken broth
  • 2 tsp. thyme
  • 2–3 bay leaves
  • 3–4 carrots, chopped
  • 1 tbsp. minced garlic
  • 1 container of refrigerated biscuits

Instructions

  • Lay the chicken breasts on the bottom of the slow cooker. Season with salt & pepper and cover with chopped onion and oregano.
  • Pour the cream of chicken soup and chicken broth over the chicken breasts.
  • Add the bay leaves and thyme.
  • Cover and cook on low for 5-6 hours (3-4 hours on high).
  • Once the chicken is cooked through, remove the bay leaves and discard.
  • Shred the chicken in the slow cooker.
  • Add in the chopped carrots (you can also add in other veggies such as celery, frozen peas, etc.
  • Open the biscuits and cut each biscuit into quarters placing them on top of the chicken mixture.
  • Cover and cook on high for another 45 minutes – 1 hour.
  • Remove from the slow cooker and enjoy.
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Easy Slow Cooker Chicken and Dumplings

We love biscuits! Also make these Pillsbury Biscuits Homemade Deep Dish Pizza. Pin to Pinterest.

We have SO MANY Pillsbury Crescent Rolls Recipes that we would love to share! Pin to Pinterest.


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Last Updated on December 16, 2017 by Ashley at Frugal Coupon Living