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.
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.