You'll love this amazingly delicious and easy Slow Cooker Chicken and Dumplings recipe that uses frozen dumplings!
Prep Time 10 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours10 minutesminutes
Servings 6servings
Ingredients
2boneless skinless chicken breasts
1teaspoonseasoning salt(Lawry's or Jane’s Krazy Mixed-Up Salt)
10 ½ouncescream of chicken soup
10 ½ounceschicken broth(measure in the empty soup can)
½teaspoonground black pepper
2tablespoonsbutter
1tablespoondried parsley
1chicken bouillon cube
2cupschicken broth(may need more, up to 3 cups)
12ouncesfrozen homestyle dumplings
Instructions
Sprinkle chicken breasts with seasoning salt and place in the bottom of a slow cooker. Add cream of chicken soup, the soup can of 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.)
Notes
To thicken the finished recipe, remove about ½ cup of the liquid and whisk it together with two teaspoons of cornstarch. Slowly stir the mixture back into the cooker.
Test to make sure the dumplings are cooked through before serving. If not, let it cook for another 30 minutes and test again.
To make ahead and freeze -- Let the chicken and dumplings cool completely. Then transfer to a freezer safe container. Store in the freezer for up to 5 months. To serve, thaw overnight in the fridge. Reheat on the stovetop over low heat, stirring frequently. May need to add a little water or broth as you're reheating.