Slow Cooker 5-Ingredient Chicken and Dumplings

This is the kind of cozy, no-fuss meal that makes a long day feel a little softer. It’s a small-town,
Midwestern-style comfort dish—nothing fancy, just the warm, familiar flavor of tender chicken and
fluffy biscuits in a rich, creamy gravy.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts (3–4 medium breasts)
• 2 (10.5-ounce) cans condensed cream of chicken soup
• 2 cups low-sodium chicken broth
• 1 teaspoon garlic powder (or onion powder)
• 1 (16-ounce) can refrigerated biscuit dough

Directions

1. Layer the Base: Place raw chicken breasts in an even layer at the bottom of a 5- to 6-quart slow cooker.
2. Coat: Pour condensed cream of chicken soup over the chicken. Spread gently with a spoon to coat.
3. Season: Pour chicken broth around the chicken and sprinkle with garlic powder. Do not stir; let the layers sit.
4. Slow Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours until the chicken is tender.
5. Shred: Use two forks to shred the chicken directly in the pot, mixing it into the creamy liquid.
6. Prep Dumplings: Cut each raw biscuit into 6–8 bite-size pieces.
7. Submerge: Gently stir the biscuit pieces into the hot mixture, ensuring they are mostly submerged.
8. Final Cook: Cover and cook on High for 45–60 minutes. Avoid lifting the lid too often; the steam is what cooks the dumplings!
9. Finish: Stir gently, adjust salt and pepper to taste, and serve warm.