This dish is ideal for busy days, potlucks, or anytime you want a no-fuss meal that everyone loves. It’s filling, comforting, and incredibly satisfying on its own, though it also pairs well with a simple side salad or steamed vegetables. Leftovers reheat beautifully and often taste even better the next day as the flavors continue to develop. Best Ever Crock Pot Chicken and Dumplings is more than just a meal, it’s a bowl of warmth and nostalgia that never goes out of style.
Ingredients
2 pounds boneless skinless chicken breasts or thighs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken broth
2 cans (10.5 oz each) cream of chicken soup
1 cup milk
1 teaspoon dried parsley
1 teaspoon poultry seasoning
1 can refrigerated biscuit dough
Instructions
Place the chicken in the bottom of the crock pot and season with salt, black pepper, garlic powder, and onion powder. Pour in the chicken broth, then add the cream of chicken soup and milk. Sprinkle in the parsley and poultry seasoning and gently stir to combine. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is very tender. Shred the chicken directly in the crock pot using two forks. Cut the biscuit dough into small bite-sized pieces and stir them into the crock pot. Cover and cook on high for an additional 45–60 minutes, stirring once halfway through, until the dumplings are cooked through and fluffy. Serve hot.