Slow Cooker Chicken and Dumplings
This easy chicken and dumplings recipe is made with just three ingredients! It's perfect for a quick and easy weeknight meal.
Servings: 8
Calories: 77
Ingredients
- 4 cans chicken broth or 2 (32 ounce) containers
- 4 boneless skinless chicken breasts or boneless skinless chicken thighs
- 1-2 10 count cans refrigerated biscuit dough
- black pepper to taste optional
Instructions
- For this size recipe, I use the larger, oval Crockpot. Start by turning the Crockpot on high heat and pour in all 4 cans of the chicken broth.
- Cut the 4 boneless, skinless chicken breasts into small bit-size pieces.
- Put the chicken into the Crockpot and let it cook on high for 2 hours.
- Once the chicken is done, open the can of biscuits and tear each biscuit into 2 or 3 pieces (these are the dumplings) and add to the Crockpot.
- The biscuits will float on the top. Once there is a full layer on top, take the back of a large serving spoon and gently push all of the dumplings into the broth. This will coat each dumpling with the broth and keep them from sticking to each other.
- Cook, covered and on high, for 30 minutes.
- Take the lid off and stir chicken and dumplings up. Continue to cook for an additional 20 minutes uncovered.
- Turn the Crockpot off and serve warm.
Nutrition
Calories: 77 | Carbohydrates: 2g | Protein: 12g | Fat: 2g | Fiber: 0.04g | Sugar: 0.1g | Net Carbs: 2g