Southern Style Slow Cooker Chicken and Dumplings
Cozy up with this comforting Southern Style Slow Cooker Chicken and Dumplings recipe—a hearty classic that’s effortlessly made in your slow cooker. Tender, shredded chicken breasts simmer in a rich blend of chicken broth, cream of chicken soup, and aromatic spices like thyme and garlic powder. The dish is elevated with optional mixed vegetables for added texture and bursts of color, and it’s topped with fluffy, bite-sized pieces of buttermilk biscuit dough that cook to perfection right in the savory broth. With just 15 minutes of prep and the magic of slow cooking, this soul-warming meal is perfect for busy weeknights or leisurely weekends. Garnish with fresh parsley for a pop of freshness and serve up a bowl of pure Southern comfort the whole family will love!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- 1 medium yellow onion, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons dried thyme
- 1 teaspoon garlic powder
- 2 cups frozen mixed vegetables (optional)
- 1 16 oz can buttermilk biscuit dough
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
1. Place the chicken breasts in the bottom of your slow cooker.
2. Pour the chicken broth over the chicken.
3. Add the cream of chicken soup, diced onion, salt, black pepper, dried thyme, and garlic powder to the slow cooker. Stir gently to combine, making sure the chicken is fully submerged in the liquid.
4. Cover and cook on low heat for 4-5 hours, or until the chicken is fully cooked and tender enough to shred.
5. Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
6. If using frozen mixed vegetables, stir them into the slow cooker at this point. Let the mixture cook on high for an additional 15-20 minutes until the vegetables are heated through.
7. While the vegetables are cooking, prepare the dumplings by cutting the buttermilk biscuit dough into small, bite-sized pieces.
8. Add the biscuit dough pieces to the slow cooker, spreading them out evenly on top of the chicken mixture.
9. Cover and cook on high for another 30-35 minutes, or until the biscuit dough is fully cooked and fluffy. Avoid lifting the lid during this step to ensure steam builds up properly.
10. Once the dumplings are cooked, give the dish a gentle stir and garnish with fresh parsley if desired.
11. Serve the chicken and dumplings hot and enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
