Slow Cooker Chicken and Dumplings with Cheddar Biscuits

Slow cooker chicken and dumplings in a small bowl with a spoon.

5 from 1 vote

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 Time20

Cook Time8

Total Time8 20

Course: Main Dishes

Cuisine: American

Servings:

Calories: 383kcal

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.

Video

Notes

The nutrition is approximate. The nutritional information from the Cheddar Bay Biscuits is not included.

Nutrition