Slow Cooker Chicken and Dumplings

READY IN: 6hrs 20mins
Recipe by juliendbq

I received this from a daily e-column (Everyday Cheapskate) I subscribe to. She'd never given me a bum steer before, so when I tried this I wasn't surprised that we liked it; the truth is we LOVED it! Having made this recipe once, next time I think I will try adding frozen mixed vegetables before adding the soup mix. I used 94% fat-free cream of chicken soup and due to time constraints made pasta to ladle the soup over when I served this. I'll try wild or long-grain rice next time. This is a real keeper and truly delicious!

Top Review by Wilfong

Whole family liked it!! I added some veggies instead of onions. Added this one to my cookbook. Cheers

Ingredients Nutrition


  1. Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high.
  2. . One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
  3. Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
  4. Continue cooking until the dough is no longer raw in the center, about 1 hour.
  5. Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.

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