Slow Cooker Chicken and Dumplings

When I was a kid, I loved chicken and dumplings. As an adult, I still love chicken and dumplings. I love them so much that the very first thing I made when I got my hands on a Hamilton Beach Slow Cooker for Christmas one year ago was, you guessed it, chicken and dumplings! 

Since then, I have made it my mission to perfect the recipe to what fits my family, and I think I have a variation that suits us just fine.

Pair a bowl of dumplings with fresh corn on the cob, and you’ll have yourself a filling meal that can take you back to childhood or warm you on a cold winter’s day.


  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 2 cans condensed cream of chicken soup
  • 1 can condensed cream of mushroom soup
  • 2 (10 ounce) pack refrigerated biscuit dough, torn into pieces (I use country biscuit style)
  • 1 onion, diced (small or half large – white or sweet
  • 1 box chicken broth
  • To taste (I use 1 tablespoon roughly) Pepper
  • To taste Lawry’s Seasoning Salt
  • To taste garlic powder


  1. Prepare your chicken by seasoning them on a cutting board. Give a healthy coating of garlic powder on both sides, with a lighter ‘to taste’ coat of seasoning salt and pepper as you add more later.
  2. Dice the onion and cover the entire bottom of your slow cooker with it.
  3. Lay the seasoned chicken evenly across the top of your onion layer.
  4. Pour both cans of the cream of chicken soup, and the cream of mushroom soup over the chicken. Add butter.
  5. Pour broth until soups and chicken is covered (roughly 1/2-3/4 box).
  6. Add seasoning (this is where I add the heavier pepper and seasoning salt).
  7. Set slow cooker on high for 6 hours.
  8. 1 1/2 hours prior to serving tear up the biscuits into quarter size pieces and stir them in.
  9. ………


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