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–+ servings
chicken and dumpling soup in bowls

Slow Cooker Chicken and Dumpling Soup

Liz Olberding @ Up North Nosh
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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 599 kcal

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).

Notes

Store in airtight container in the refrigerator for up to 5 days.
 

Nutrition

Calories: 599kcalCarbohydrates: 47gProtein: 28gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 81mgSodium: 1790mgPotassium: 799mgFiber: 3gSugar: 6gVitamin A: 3866IUVitamin C: 21mgCalcium: 78mgIron: 4mg
Keyword chicken and dumpling soup, crockpot, soup
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