Slow Cooked Chicken and Dumplings

Course Main Course

Cuisine American, Southern

Keyword slow-cooked-chicken-and-dumplings

Prep Time 10

Cook Time 7

Stand time 10

Total Time 7 20

Servings servings

Calories 531kcal

Author Melissa Sperka

Spray the crock of a 6 quart oval your slow cooker or similar size crockpot with cooking spray. Set on the low setting.
Cut the chicken breasts once through the middle lengthwise then across into large chunks. Arrange chicken pieces in the bottom of the slow cooker.
In a mixing bowl whisk together the soups, broth, melted butter, onion and parsley, poultry seasoning, tarragon and thyme. Pour the mixture over the chicken. Cover and cook on low for 5 hours.
After 5 hours uncover and stir. Increase the temperature to the high setting.
Cut thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
Replace the lid and lock to seal. Cook for an additional 1- 1 1/2 hours.
Uncover let stand for 10 minutes to allow the broth to thicken then serve.

I prefer to add the cooked vegetables at the end of cooking, so the chicken and dumplings won't get lost in the flavor of the vegetables. You can skip this optional step and enjoy vegetables on the side if you wish.
To Prepare Vegetables: In a stove top pan saute 1/2 cup each of chopped celery and onion with one cup of carrots in 2 Tbsp butter until cooked and golden. Season with salt and black pepper to your taste. Remove the lid and test the dumplings to be certain they're completely cooked. Stir the sauteed vegetables into the chicken and dumplings and serve immediately.
Make your own Fluffy Southern Buttermilk Biscuits recipe for the dumplings.