Easy Slow Cooker Chicken and Dumplings
Prep time
Cook time
Total time
A really easy, hearty meal with no preparation whatsoever!
Recipe type: Supper
Serves: 10
  • 2 cans condensed cream of mushroom soup
  • 1 can condensed cream of chicken soup
  • ¾ cup milk
  • ¾ cup water
  • 1 ½ tbsp margarine or butter
  • 1½ tsp dried dill weed
  • 1 medium onion, finely chopped
  • 3 lbs boneless skinless chicken breasts or thighs, cut into 2-inch (5 cm) pieces
  • 1 can (10 biscuits) Pillsbury Country Biscuits
  1. In a slow cooker, combine soups, milk, water, margarine, dill weed, and onion.
  2. Add chicken pieces and push them into the mixture making sure that the liquid ingredients completely cover the chicken.
  3. Cover and cook on high for 4 hours (if you are cooking your chicken from frozen, cook on high for 5 hours).
  4. Stir a couple of times while it is cooking.
  5. After 4 hours, arrange biscuits over the stew.
  6. Spoon some of the liquid over top of the biscuits so there is a thin layer of liquid over each biscuit.
  7. Put the lid back on the slow cooker and continue to cook on high for 40 minutes.
Recipe by Nurse Loves Farmer at https://www.nurselovesfarmer.com/2013/09/slow-cooker-chicken-and-dumplings/