Slow Cooker Chicken and Dumplings


5 boneless skinless chicken breast halves, frozen (we used used Chicken Thighs, but can you can use either)
3 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 sweet onion diced 
3 tablespoons dried parsley
2 tablespoons dried tarragon 
1 teaspoon black pepper
1 8ct pkg Grands flaky layer biscuits

We also added 1 small bag of frozen veggies (peas, carrots and green beans)


  1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
  2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
  3. Remove chicken and shred with two forks.
  4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
  5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
  6. Stir it up, so all the dough and chicken is submerged in liquid.
  7. Cook for an extra 45 minutes on high.
  8. Stir again and serve!

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20 Apr 2014

By Sherri Murry