Slow Cooker 4-Ingredient Chicken and Dumplings

Ingredients (Just 4 Main Components)

1. 1.5 to 2 lbs boneless, skinless chicken breasts (or chicken thighs)
2. 2 cans (10.5 oz each) condensed cream of chicken soup (or one cream of chicken and one cream of celery)
3. 1 container (32 oz) low-sodium chicken broth
4. 1 tube (16 oz) refrigerated buttermilk biscuit dough (such as Pillsbury Grands)

Instructions

1. Combine the Base Liquids and Chicken

1. In your slow cooker, whisk together the condensed cream of chicken soup and the chicken broth until smooth.
2. Season lightly with black pepper, garlic powder, and poultry seasoning if desired (the canned soup provides plenty of sodium, so add salt cautiously).
3. Submerge the raw chicken breasts or thighs directly into the liquid mixture.

2. Slow Cook the Chicken

1. Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours), until the chicken is tender and easily pulls apart with a fork.

3. Shred the Chicken

1. Remove the cooked chicken from the slow cooker and place it on a cutting board.
2. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back into the hot broth mixture in the slow cooker.

4. Prepare and Add the Dumplings

1. Open the tube of refrigerated biscuit dough and separate the individual biscuits.
2. Cut each biscuit into quarters (or tear them into bite-sized pieces for a more rustic texture).
3. Turn the slow cooker to HIGH. Drop the biscuit pieces into the hot liquid one by one, stirring gently so they don’t stick together.

5. Cook the Dumplings

1. Cover the slow cooker and let it cook on HIGH for 1.5 to 2 hours (without removing the lid frequently), until the biscuit dough pieces are puffed, cooked through in the center, and have thickened the surrounding broth into a rich gravy.

6. Serve

1. Give the chili a gentle stir to break up any large clumps and evenly distribute the thickened sauce.
2. Ladle warm into bowls and enjoy a comforting, hassle-free meal.