Canned soup and refrigerator biscuits make prep easy for crockpot chicken and dumplings.
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Okay, let’s get started with how to make this super easy crockpot dinner. You need boneless skinless chicken (I use breasts but thighs would be fine), butter, onion, parsley, cream of chicken soup, chicken broth, and refrigerator biscuits.
Place the chicken in the slow cooker. Mix together the butter, soup, broth, onions, and parsley, and pour the mixture over the chicken.
Cover and cook on high for 4-6 hours.
Turn off the slow cooker and break the chicken into pieces using a fork. On a cutting board, using a sharp knife or kitchen shears, cut each biscuit into 9 pieces.
Stir biscuit pieces into the hot chicken mixture. Turn the crock pot back on to high and continue cooking for 30 minutes.
Easy Crockpot Chicken & Dumplings
- 5 boneless skinless chicken breasts
- 2 Tbsp butter, softened
- 21 oz cream of chicken soup
- 1 ½ cups chicken broth plus extra for thinning
- 1 onion, diced
- 1 Tbsp parsley
- 6 refrigerator biscuits, from can
- Spray a large slow cooker with non-stick cooking spray. Place chicken in bottom of crock pot.
- In a medium bowl, mix together butter, soup, broth, onions, and parsley. Pour over chicken.
- Cover and cook on high for 4-6 hours.
- After cooking time has elapsed, turn off slow cooker and break chicken into pieces using a fork. On a cutting board, using a sharp knife, cut each biscuit into 9 pieces. Stir biscuit pieces into hot chicken mixture.
- Turn crock pot back on to high and continue cooking for 30 minutes. If your mixture is too thick when you add the biscuits, add about 1/2 to 1 cup of hot chicken broth or water to thin the mixture. Serve hot.
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