Slow Cooker Chicken and Dumplings With Cheddar Biscuits
Get ready for the coziest, most comforting meal with my slow cooker chicken and dumplings. Tender chicken cooked to perfection in a rich, creamy broth, topped with fluffy cheddar bay biscuits. This dish is the definition of Southern hospitality.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours and 15 minutes
Servings: 4-6
Preparation Level: Beginner +
If you love Red Lobster Cheddar Bay Biscuits, you will love this meal. It’s a fun new way to make chicken and dumplings and can be prepped quickly. Everyone will be asking for this dish over and over again.
Ingredients
- Chicken breasts
- Minced onion
- Cans of cream of condensed chicken soup
- Frozen vegetables
- Butter
- Chicken broth
- Box of Red Lobster Cheddar Bay Biscuits
- Shredded cheddar cheese
- Water
The full printable recipe with measurements and instructions is at the bottom of the post in the recipe card.
How To Make The Dinner
Start by adding the chicken to a slow cooker and sprinkling the minced onion on top.
Next, spread the condensed cream of chicken soup on top and add the half stick of butter.
Add the frozen mixed vegetables to the slow cooker. Finally, pour the chicken broth over the ingredients. Place the lid on top and cook on the low setting for seven hours.
After seven hours, mix the Red Lobster biscuit mix according to the package directions. You will be adding the cheddar cheese and water.
Then, shred the chicken in the slow cooker. Spoon the biscuit mix on top of the shredded chicken. Place the lid back on top and cook one more hour on the HIGH setting. After one hour, check the biscuits for doneness. I use a fork to test the center of the biscuit to see if it’s cooked all the way through.
Once the biscuits are done, the dinner is ready to serve!
Add an everyday salad from Gimme Some Oven on the side.
If you love Red Lobster Cheddar Bay Biscuits, you will love this recipe. The flavorful seasonings and buttery topping make this meal pure comfort.
Slow Cooker Chicken and Dumplings with Cheddar Biscuits
Ingredients
Slow Cooker Chicken
- 4 chicken breasts
- 1 Tablespoon minced onion
- 2- 10.5 ounce cans of cream of condensed chicken soup
- 10 ounces frozen mixed vegetables
- 4 Tablespoons butter
- 4 cups chicken broth
Biscuits
- 11.36 ounce box of Red Lobster Cheddar Bay Biscuit Mix (biscuit mix in the box)
- ¾ cup cold water
- ½ cup shredded cheddar cheese
- ¼ cup melted butter
- garlic herb seasoning blend (included in the box)
Instructions
- Add the chicken, minced onion, cream of condensed soup, frozen veggies, four tablespooons of butter, and chicken broth to a slow cooker. Cover with the lid and cook on the low temperature setting for seven hours.
- After seven hours, add the cheddar bay biscuit mix to a medium-sized bowl.
- Add the water and shredded cheese to the biscuit mix and mix well.
- Shred the chicken in the slow cooker.
- Drop spoonfuls of biscuits on top of the chicken in the slow cooker. Place the lid on top and cook one hour on the HIGH temperature setting or until the biscuits are done. (Check with a fork for doneness in the middle – they may not look done on the outisde, but will be cooked on the inside).
- After the biscuits are cooked, melt the 1/4 cup of butter. Add the garlic herb seasoning blend to the butter and mix.
- Pour the buttery seasoning blend over the biscuits and serve the dinner.
