Slow Cooker Chicken and Dumpling Soup
Slow Cooker Chicken and Dumpling Soup has tender chicken, veggies and soft, pillow dumplings a creamy broth. It also has bacon, which basically makes it the most delicious soup ever.
Why Make Slow Cooker Chicken and Dumpling Soup?
Its still Winter here in Minnesota. The wind is still whipping, the temperature is still below freezing and snow still falls from the sky every few days. As tempted as I am to start thinking Spring, its still Winter.
Which means, its still soup season and I am not mad about that!
This soup is one of our most favorite recipes as a family. We all love it, and the girls always ask for multiple helpings. Its a crockpot recipe, but it only takes a few hours to make, so I usually make it on weekend afternoons so its ready in time for a hot and hearty supper.
As if dumping things into a slow cooker and letting it do all of the work isn’t easy enough, I use refrigerated biscuits as the “dumplings”, and just drop them in to cook the last hour.
What do you need?
- boneless, skinless chicken breasts
- chicken broth (I like this one)
- cream of chicken soup (don’t buy it in a can, make my homemade version in just 5 minutes)
- onion
- carrots
- frozen peas
- garlic powder
- salt and pepper
- bacon, cooked and chopped
- refrigerated biscuits like these
How to make the soup
Before you power up your slow cooker, I always recommend getting yourself prepped and ready.
Cook bacon and chop into bite side pieces. Set aside.
Peel and slice carrots into thin coin shapes and dice onion.
If you are making your own cream of chicken soup, do that now. Follow my simple, 5 minute recipe here. (That recipe makes the equivalent one one can, so you will need to double it for this.)
In a large crockpot, place 1lb of boneless, skinless chicken breasts in the bottom of the pot. If they are large breasts, I recommend cutting them in half so that they cook a bit faster.
Pour 2 cups of chicken broth and 2 cans of cream of chicken soup on top of the chicken.
Add 1 cup sliced carrots and 1/2 cup diced onion.
Add 1/2 T garlic powder, 1/2 t salt and 1/2 t pepper. Give everything a good stir and place the lid on top.
Cook in high for 3 hours.
Remove chicken and shred it using two forks. It should be very tender. Add it back into the pot.
Add 1 cup frozen peas and 1 cup chopped bacon. Stir.
Open the can of biscuits. Using a pizza cutter, cut each biscuit into 4 pieces. Stir them into the soup and replace lid.
Cook for another hour.
The biscuits will absorb some of the broth as they cook. Before serving, add the remaining 1 cup of broth and stir it into soup. Let it heat up for a few minutes.
Scoop into bowls to serve. Sprinkle with additional bacon crumbles as garnish (optional).
How to store leftovers
Store in an airtight container in refrigerator for up to 5 days.
Want to freeze leftovers? Try my favorite method for freezing soups here.
Looking for some other fun soup recipes? Try Easy Black Bean Soup or Easy Tortellini Soup.
What can you serve with Slow Cooker Chicken and Dumpling Soup?
- side salad
- fresh fruit
- veggies and Greek Yogurt Ranch Dip
- crackers
- breadsticks or crusty bread with butter
Slow Cooker Chicken and Dumpling Soup
Equipment
- 1 large crockpot
Ingredients
- 1 lb chicken breast boneless, skinless
- 2 c chicken broth
- 1 c chicken broth you will add this at the end
- 2 cans cream of chicken soup make my homemade version in just 5 minutes
- 1 c sliced carrots
- 1/2 c onion diced
- 1/2 T garlic powder
- 1/2 t salt
- 1/2 t pepper
- 1 c frozen peas
- 1 c bacon cooked and chopped
- 1 can refrigerated biscuits
Instructions
- Before you power up your slow cooker, I always recommend getting yourself prepped and ready. Cook bacon and chop into bite side pieces. Set aside. Peel and slice carrots into thin coin shapes and dice onion.
- If you are making your own cream of chicken soup, do that now. Follow my simple, 5 minute recipe here. (That recipe makes the equivalent one one can, so you will need to double it for this.)
- In a large crockpot, place 1lb of boneless, skinless chicken breasts in the bottom of the pot. If they are large breasts, I recommend cutting them in half so that they cook a bit faster.
- Pour 2 cups of chicken broth and 2 cans of cream of chicken soup on top of the chicken.
- Add 1 cup sliced carrots and 1/2 cup diced onion.
- Add 1/2 T garlic powder, 1/2 t salt and 1/2 t pepper. Give everything a good stir and place the lid on top.
- Cook in high for 3 hours.
- Remove chicken and shred it using two forks. It should be very tender. Add it back into the pot.
- Add 1 cup frozen peas and 1 cup chopped bacon. Stir.
- Open the can pf biscuits. Using a pizza cutter, cut each biscuit into 4 pieces. Stir them into the soup and replace lid.
- Cook for another hour.
- The biscuits will absorb some of the broth as they cook. Before serving, add the remaining 1 cup of broth and stir it into soup. Let it heat up for a few minutes.
- Scoop into bowls to serve. Sprinkle with additional bacon crumbles as garnish (optional).
