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Slow Cooker Chicken and Dumplings

This one’s perfect for busy weeknights. In this video, you’ll see how to make an easy, creamy chicken and dumplings recipe. The secrets to this quick recipe? Cream of chicken soup and refrigerator biscuits at the end. Set it up in the morning, and let the slow cooker go to work. Then finish it off with the biscuits. A great meal for a chilly evening. Get the recipe for Slow Cooker Chicken and Dumplings.

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Comments71

  • luvtocook

I have made dishes similar to this - they taste good but do not look good (one color). I have found that if you brown the chicken in a little canola oil before placing in the crockpot you will have some color on your food, added flavor, and you dont get that cooked foamy stuff that you get when you boil raw chicken (cooked blood droplets). I think that I would also shred my chicken before serving and I would add a pkg of frozen mixed vegies the last hour of cooking.

  • JL Wells

I have to agree with Clakley. It doesn't look good at all. I fry my chicken pieces in my electric frying pan after dipping them in flour and egg. Remove the grease and add mushroom soup, onions and carrots. Sometimes I add mushrooms also. Make your dumplings from Bisquick (the only way.) Recipe is on the box and it's easy too! Comfort food at it's best!

  • Beth

I've made this recipe many times, my family loves it and it looks a lot better than this. The difference is, I shred the chicken and put it back in when I put the biscuits in, which I have flattened and cut into strips instead of leaving whole. I also substitute one can of cream of celery or cream of mushroom, use chicken broth and put what ever vegetables I have on hand in with it.