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Slow Cooker Chicken & Dumplings
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 6 to 8 servings
Author: Gwen
  • 2 to 2 1/2 pounds boneless, skinless chicken breasts cut into strips
  • 2 tablespoons butter
  • 1 10.75-ounce can cream of chicken soup
  • 1 onion diced (optional)
  • 1 10-ounce canister refrigerated biscuit dough torn or cut into quarters
  • 1 cup chicken broth or stock
  1. Mix the soup and broth, set aside.
  2. Place the chicken, then the onion, butter and lastly the soup mixture in the crockpot.
  3. Cover, and cook for 5 to 7 hours on low; 3 1/2 to 4 on high.
45 to 60 minutes before serving:
  1. Open the biscuits and cut them into quarters
  2. Place them on top the chicken and sauce
  3. (Turn the slow cooker to high if it isn't already there)
  4. Spoon a bit of the sauce/juice over each biscuit
  5. Cover and cook an additional 45 to 60 minutes
  6. Check a center dumpling or two for doneness before serving
Freezer Meal Directions:
  1. Melt the butter. Combine it with the chicken broth and cream of chicken soup in a freezer safe bag or canister. Zip and knead to mix.

  2. Cut the chicken breasts into strips and dice the onion. Toss them in the sauce bag. Zip and shake to marinate.

  3. Make a note on your label you'll need either homemade biscuit dough or a can of refrigerated biscuit dough when you make this recipe.

  4. Lay the package flat, label and freeze for up to 8 weeks.