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Slow-Cooker Chicken and Dumplings

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By Betty Crocker Kitchens
Updated Nov 8, 2021
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If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it’s time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.

More About This Recipe

  • When you need comfort, you want to come home to Slow-Cooker Chicken and Dumplings. This all-day slow-cooker recipe features everything you love about the classic dish, except this version is custom-made for a weeknight. If you give yourself an extra 15 minutes in the morning to throw your chicken and soup ingredients into your slow cooker you’ll come home to a slow cooker full of rich broth and cooked chicken. All that’s left is shredding the chicken and adding the vegetables and biscuits. The frozen veggies and refrigerated biscuits make quick work, so after you add the final ingredients, you can take back a little bit of the day. That’s our kind of dinner! And there’s more like these to choose from, explore more of Betty’s chicken recipes.

Slow-Cooker Chicken and Dumplings

  • Prep Time 15 min
  • Total 7 hr 45 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (10 3/4 oz) condensed cream of celery soup
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 medium onion, finely chopped (1/2 cup)
  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons butter or margarine, cut into pieces
  • 1 cup frozen peas and carrots, thawed
  • 1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
  • 1/3 cup chopped fresh Italian (flat-leaf) parsley
  • 1 hard-cooked egg, chopped
  • Additional freshly ground pepper
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
  • Step 
    2
    Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
  • Step 
    3
    On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

Nutrition

520 Calories
25g Total Fat
30g Protein
44g Total Carbohydrate

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
520
Total Fat
25g
0%
Saturated Fat
7g
0%
Sodium
2120mg
0%
Total Carbohydrate
44g
0%
Dietary Fiber
4g
0%
Protein
30g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Other Carbohydrate; 3 1/2 Very Lean Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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