Easy Crockpot Chicken and Dumplings
A comforting, classic American stew featuring tender boneless chicken breasts slow-cooked to perfection in a creamy, savory broth. Infused with smoky paprika and finished with fluffy, steamed biscuit dumplings, this simple slow-cooker meal is designed for beginners. The gentle poaching method ensures the chicken stays succulent and easy to shred, resulting in a rich, velvety texture that is perfect for a satisfying, hearty family dinner without the need for complex preparation.
- Prep Time: 10
- Cook Time: 360
- Total Time: 370
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cans cream of chicken soup
2 cups low-sodium chicken broth
1 tube refrigerated homestyle biscuits (quartered)
1 tsp smoked paprika
0.5 tsp freshly cracked black pepper
Optional: 1/4 cup smoked beef brisket bits for extra depth
Instructions
Place the chicken breasts in the bottom of the slow cooker.
In a medium bowl, whisk together the cream of chicken soup, chicken broth, smoked paprika, and black pepper.
Pour the soup mixture over the chicken breasts, ensuring they are evenly coated.
Cover and cook on low heat for 5-6 hours until the chicken is tender.
Remove the chicken and shred it with two forks before returning it to the slow cooker.
Drop the quartered biscuit pieces into the slow cooker, gently pressing them into the liquid.
Cover and cook on high for an additional hour until the dumplings are cooked through and fluffy.
Stir gently before serving.
Notes
Use low-sodium broth to avoid over-salting the dish. For best results, use standard homestyle biscuits rather than flaky layers. Store leftovers in an airtight container for up to 3 days.
Find it online: https://kindeat.com/easy-crockpot-chicken-and-dumplings/