Crockpot Chicken and Dumplings

Easy chicken and dumplings made in the crockpot! Great for camping trips too! I use biscuit dough for easy, fluffy dumplings every time!

Crockpot Chicken and Dumplings

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1 sweet onion diced
• 1 clove garlic minced or 1/2 tsp. minced garlic from a jar in a pinch
• 2 cans (10.75 ounces each) cream of chicken w/ herbs
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon cracked black pepper
• 1 package 8-count refrigerated biscuit dough

Instructions 

• Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
  
• Cover and cook on high for 3 hours or low for 6 hours. 
  
• When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
  
• Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
  
• Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
  
• Serve immediately. 
  

Notes

Be sure to flatten the biscuits before cutting or they will not cook through properly.

Cook times may vary depending on your specific slow cooker.