Easy Slow Cooker Chicken and Dumplings Recipe

"Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection."


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  • 1/4 cup water, or as needed
  • 1 teaspoon poultry seasoning
  • salt and ground black pepper to taste
  • 4 skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can low-sodium chicken broth, divided
  • 1 large onion, finely diced
  • 3 carrots, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons butter
  • 1 (10.75 ounce) can reduced-fat condensed cream of celery soup (such as Campbell’s®)
  • 1 (10.75 ounce) can reduced-fat condensed cream of chicken soup (such as Campbell’s® Healthy Request)
  • 1/2 teaspoon dried rosemary
  • 1 (10 ounce) package refrigerated biscuit dough, torn into pieces
  • Directions

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    1. Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
    2. Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
    3. Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.


    • Partner Tip
    • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

    Nutrition Facts

    Per Serving: 270 calories;10.6 g fat;27.3 g carbohydrates;16.1 g protein;44 mg cholesterol;755 mg sodium.Full nutrition
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