Slow Cooker Chicken & Dumplings Recipe

This twist on classic chicken & dumplings comfort foods is made easy in the slow cooker.
  • Ready in: 10 hours
  • Prep time: 15 minutes
  • Chill/Cook time: 9 hours, 45 minutes
  • By:
  • Servings: 6 servings

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cooking methods

  • Slow Cooker


  1. In 5-quart or larger slow cooker, combine first 7 ingredients. Cook on LOW 6-8 hours.
  2. Turn slow cooker up to HIGH. Remove chicken; shred and add back to slow cooker.
  3. In small dish, whisk together half & half, Artichoke & Spinach Warm Dip Mix and cornstarch. Stir into slow cooker.
  4. Stir quartered biscuits into slow cooker. Continue cooking, undisturbed, 1-2 hours or until biscuits are cooked.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place in a gallon freezer bag with unopened packet Artichoke & Spinach Warm Dip Mix. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving: Calories: 500 Total Fat: 19g Sat. Fat: 7g Cholest: 105mg Sodium: 1,820mg Carbs: 44g Fiber: 2g Sugar: 10g Protein: 34g

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Rated 4 out of 5 by from Comfort food in a bowl! This was so easy to assemble and so delicious to enjoy! Great flavor and you won’t believe how simple a recipe it is! I would recommend cutting the biscuits into eighths not quarters. They puff up quite a bit. We found that this dish is best on the first day but when you reheat leftovers the biscuits tend to absorb most of the liquid.
Date published: 2019-09-27
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