Slow cooker chicken and dumplings are so easy with this recipe that calls for refrigerated biscuit dough, cooked to perfection for the best comfort food.
Preparation Time
20 mins
Cooking Time
5 hr
Total Time
5 hr 20 mins
Calories
270 Calories
Recipe Instructions
Step 1
Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to the bowl and turn to coat.
Step 2
Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour both condensed soups and remaining broth over vegetables, then sprinkle rosemary on top.
Step 3
Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to the chicken mixture. Cook on High for 1 1/2 hours.
Ingredients
2 tablespoons butter
4 skinless, boneless chicken breast halves
1 teaspoon poultry seasoning
salt and ground black pepper to taste
½ teaspoon dried rosemary
4 stalks celery, chopped
3 carrots, chopped
1 large onion, finely diced
¼ cup water, or as needed
1 (10.75 ounce) can low-sodium chicken broth, divided
1 (10 ounce) package refrigerated biscuit dough, torn into pieces
