More Great Recipes: Crock-pot | Main Dish | Misc. One Dish | Poultry

Slow Cooker Chicken & Dumplings

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


4 thigh boneless, skinless chicken thighs
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
10 3/4 oz Campbell's 98% Fat-Free Cream Of Celery Soup
1 cup Swanson Natural Goodness Chicken Broth
1 tsp dried sage
1 tsp garlic powder
2 tsp chopped or dried parsley (optional)
7 1/2 oz Pillsbury Reduced fat biscuits - Flaky Layers (one tube)

Place the chicken, soup, onion and seasonings in a slow cooker.

Cover, and cook for 5 to 6 hours on high. About 60 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

At the one hour till the dinner mark I pull out the thighs and shred them with a fork. They're so tender they will fall apart anyway but it makes a nice presentation in my opinion.

Pairs Well With


This is for a 3 quart slow cooker, double if you'd like for a larger cooker.

I figured the points for four servings since there are four thighs but usually it goes a bit farther than four. 7 points per serving.

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana