Easy Crock Pot Chicken Dumplings: Tender & Simple (Print Version)

Make tender Easy Crock Pot Chicken Dumplings tonight. This simple recipe brings cozy, homestyle flavor with minimal fuss. Your family will love it!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ For the Base

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 1 yellow onion, finely diced
03 - 4 cups chicken broth (low sodium preferred)
04 - 1 (10.5 oz) can cream of chicken soup

→ Flavor Enhancers

05 - 1 tsp garlic powder
06 - 1/2 tsp dried parsley
07 - 1/2 tsp salt (or to taste)
08 - 1/4 tsp black pepper (or to taste)

→ Dumpling Essentials

09 - 1 (16.3 oz) can refrigerated biscuit dough (e.g., Pillsbury Grands)

→ Finishing Touches

10 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get those chicken breasts into your trusty crock pot. I usually pat them dry a bit – just a habit, really. Then, scatter that finely diced onion around the chicken. I tend to chop my onion pretty small because I don't want big chunks, but you do you! This is where the magic starts to happen, building those foundational flavors. Honestly, the smell of onion hitting the bottom of the pot, even before cooking, always gets me excited for dinner. Don't forget to spray your slow cooker first, or you'll be scrubbing later, oops!
02 - Now for the creamy goodness! Pour in your chicken broth, then dollop in that cream of chicken soup. Give it a good whisk right there in the pot to break up any lumps from the soup. This is where I sometimes forget to add my seasonings, so learn from my mistakes! Sprinkle in the garlic powder, dried parsley, salt, and pepper. Stir it all together until it’s looking nice and smooth. You want everything well combined so those flavors can meld beautifully as it cooks. Don't stress too much; it doesn't need to be absolutely perfect.
03 - Put the lid on your crock pot. Set it to low for 6-7 hours, or high for 3-4 hours. I almost always go for the low setting because I feel like the chicken gets so much more tender and infused with flavor that way. You can walk away now! Go tackle that laundry, read a book, or just enjoy the quiet. The smell will start to waft through your house, and honestly, it’s one of the best parts of making Easy Crock Pot Chicken Dumplings. No peeking for the first few hours, okay? Let it do its thing!
04 - Once the cooking time is nearly up, carefully remove the chicken breasts from the crock pot. They should be fall-apart tender by now! Grab two forks and shred that chicken right on a cutting board. It should be super easy, practically melting apart. Return all that lovely shredded chicken back into the pot, stirring it into the creamy sauce. This step is crucial for distributing the chicken evenly and making sure every bite of your Easy Crock Pot Chicken Dumplings has that delicious protein.
05 - This is the fun part! Open your can of refrigerated biscuit dough. On a clean surface, lightly flour your hands and flatten each biscuit a little, then cut each one into four pieces. Little squares, triangles, whatever you fancy – it doesn’t have to be perfect. Gently drop these biscuit pieces into the simmering chicken mixture. Try to spread them out a bit so they don't all clump together. I usually do this quickly to keep the heat in the pot. It’s a bit messy, but totally worth it!
06 - Once all the dumpling pieces are in, gently push them down into the liquid a bit. Put the lid back on and continue cooking on high for another 30-45 minutes. You're looking for those dumplings to puff up, get nice and tender, and be cooked through. The sauce will thicken beautifully during this time, too. When they’re done, they’ll be soft and pillowy. Give it a final taste test, adjust seasonings if needed, and then get ready to dig into your amazing Easy Crock Pot Chicken Dumplings!

# Notes:

01 - A little secret I learned: Don't skimp on the broth quality, hon. It makes *all* the difference in the final flavor, trust me on this.
02 - Leftovers keep well in an airtight container for 3-4 days. I often make a double batch for lunches, but the dumplings can get a bit softer.
03 - No heavy cream? Evaporated milk works in a pinch for that creamy texture. I've tried it, and it's a decent stand-in, if a bit thinner.
04 - Serve it up with a sprinkle of fresh parsley and maybe some crusty bread to sop up all that glorious gravy. It's just right.

# Equipment Needed:

01 - Slow cooker (Crock Pot)
02 - measuring cups and spoons
03 - cutting board
04 - knife
05 - two forks
06 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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