Description
A hearty and comforting meal prepared in a slow cooker, featuring tender chicken in a creamy sauce topped with fluffy dumplings.
Ingredients
- 3-4 boneless, skinless chicken breasts
- 2 (10.5 oz) cans of unsalted Cream of Chicken Soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder (adjust to taste)
- ½ tsp garlic powder (adjust to taste)
- 2 Tbsp melted butter
- 1 (16.3 oz) can of refrigerated biscuits
Instructions
- Spray a 6-quart slow cooker with nonstick cooking spray.
- Season the chicken breasts generously with salt and black pepper.
- In a medium bowl, whisk together the cream of chicken soup, onion powder, garlic powder, melted butter, and chicken broth until combined.
- Pour the soup mixture over the seasoned chicken in the slow cooker.
- Cover with the lid and cook on LOW heat for 5 hours.
- Once done, remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks and return it to the slow cooker, mixing it thoroughly with the sauce.
- Open the refrigerated biscuits and separate them. Cut each biscuit into 8 bite-sized pieces.
- Sprinkle the biscuit pieces over the chicken mixture. Cover the slow cooker and cook on HIGH heat for an additional hour until the biscuits are cooked through.
- Before serving, garnish with fresh cracked pepper and dried parsley.
Notes
For added flavor, consider adding a splash of hot sauce or fresh herbs. You can use frozen chicken by increasing the cooking time by 1-2 hours.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American