Chicken & Dumplings


Servings: 8
7hrs 20mins
  • 1 1⁄2 - 2 lbs boneless skinless chicken thighs or 1 1/2-2 lbs boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons dried parsley
  • 1⁄2 teaspoon seasoning salt
  • 1⁄4 teaspoon poultry seasoning
  • 1⁄4 teaspoon garlic powder
  • 2 cups chicken broth
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 (10 ounce) can grands buttermilk biscuits, each biscuit cut into 6 pieces
  • Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
  • Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6-8 hours, or high heat for 4-5 hours.
  • After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
  • Chop the biscuits into sixths and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
  • Replace the lid and continue cooking for 1 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Taste and adjust seasoning, if needed.