On my list of the Very Best Comfort Foods Ever, chicken and dumplings are definitely near the tip top. And although I do really enjoy making my from scratch recipe, I sometimes just need a faster, no bother way to get it done. This delicious shortcut recipe for Slow Cooker Chicken and Dumplings is one of the best I’ve had. If you didn’t know it wasn’t made from scratch, you probably couldn’t even tell.
Now, in the south, we make our dumplings by rolling them thinly and cutting them into strips rather than the dropped ones that cook up into little balls of dough. And we’re very lucky to be able to buy them in the frozen foods section of almost any grocery store. Those frozen ones are what I used in this recipe. You could also use frozen egg noodles if you prefer and make this recipe into Chicken and Noodles. It would be just as fantastic!
Sprinkle chicken breasts with seasoning salt and place in the bottom of a slow cooker.
Add cream of chicken soup, chicken broth, black pepper, and butter.
Cover and cook on high for 5 hours.
Remove chicken breasts. Use two forks to pull the chicken breasts into shreds. Return the shredded chicken to the slow cooker.
Add the parsley, bouillon, broth, and dumplings. Cook for an additional 2-3 hours or until dumplings are tender. Stir several times during the final cooking period to prevent dumplings from sticking together. (Note: the dumplings will absorb quite a bit of liquid while cooking. If the mixture becomes too thick, add water or additional broth as needed.)
More chicken slow cooker recipes you might enjoy:
- Crock Pot Honey Garlic Chicken from Diethood…the eating effect
- Crock Pot Chicken Cacciatore from Skinny Taste
- Slow Cooker Chicken Tikka Masala from Budget Bytes
- Slow Cooker Crack Chicken from Cookies and Cups
- Slow Cooker Teriyaki Chicken from Gimme Some Oven