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    Home » Recipes » Crock Pot

    Slow Cooker Cheesy Chicken Dumplings

    Modified: Jan 18, 2024 · Published: Feb 15, 2017 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Slow Cooker Garlic and Herb Cheesy Chicken Dumplings are a fun twist on this classic recipe! It’s easy to make and perfect for cold nights.

    A white bowl with slow cooker garlic and herb cheesy chicken dumplings.

    This slow cooker recipe has a flavorful chicken stew topped with cheesy biscuits! You can add veggies to the filling and serve it with a simple salad.

    Table of contents

    • Tonia’s Notes
    • How To Make Slow Cooker Garlic and Herb Cheesy Chicken Dumplings
    • Frequently Asked Questions
    • More Slow Cooker Recipe

    Tonia’s Notes

    I’ve been making crock pot chicken and dumplings for years! It was one of the first recipes I shared back in May of 2011.

    After making that recipe countless times, I decided it was time for a kicked-up version. These Slow Cooker Garlic and Herb Cheesy Chicken Dumplings are similar to the original version but they include a couple of my family’s favorite things: garlic and cheese.

    How To Make Slow Cooker Garlic and Herb Cheesy Chicken Dumplings

    Soup, water and seasonings.

    First, line a 6-quart slow cooker with a slow cooker liner. It really helps with cleanup! Or you can grease the slow cooker insert with cooking spray.

    Then, empty two cans of condensed cream of chicken soup in the Crock Pot. Fill both cans with water and dump them in the crockpot. Add minced garlic and ground pepper and whisk until combined.

    Chicken breast in soup mixture.

    Next, sprinkle the boneless, skinless chicken breasts with garlic and herb seasoning and add them to the slow cooker. Cover and cook low for 5-6 hours or on high for 3-4 hours until the chicken is fully cooked.

    Shredding chicken in a slow cooker with two forks.

    Use two forks to tear the chicken breast into bite-size pieces. Or remove the chicken and cut it into pieces before returning it to the crockpot.

    Canned biscuit cut into six pieces.

    Open a tube of refrigerated biscuits. Cut each biscuit into 6 pieces.

    A piece of dough coated in parmesan and spices.

    Mix the grated parmesan cheese, garlic and herb seasoning, and black pepper in a small bowl. Roll each piece of dough in the parmesan mixture before placing them on the chicken mixture in the slow cooker.

    Slow cooker garlic and herb cheesy chicken dumplings.

    Cover and continue cooking on high for another hour or until the centers of the biscuits are cooked (the bottoms of the biscuits will remain moist, as they normally do with dumplings).

    Shredded cheddar cheese on top.

    Before serving the slow cooker garlic and herb cheesy chicken dumplings, sprinkle one cup of finely shredded sharp cheddar cheese over the top, replace the lid, and allow the cheese to melt for 6-9 minutes.

    Frequently Asked Questions

    Can I use frozen chicken breasts?

    Please refer to your slow cooker manual for specific instructions regarding using frozen meat.

    Is it normal if the bottoms of the dumplings are moist/wet?

    Yes, that is normal. If you prefer biscuits that are fully cooked all the way through, bake the biscuits in the oven and then spoon the chicken and gravy from the slow cooker over the biscuits when serving.

    Slow cooker garlic and herb cheesy chicken dumplings.

    More Slow Cooker Recipe

    • Slow Cooker Chicken Alfredo Tortellini is a family favorite!
    • These Slow Cooker Barbecue Ribs are fork-tender and delicious.
    • You can serve Slow Cooker Blueberry Bread Pudding for dessert or brunch!
    • Slow Cooker Corn On The Cob is perfect for potlucks and parties.

    A white bowl with slow cooker garlic and herb cheesy chicken dumplings.

    Slow Cooker Garlic and Herb Cheesy Chicken Dumplings

    Slow Cooker Garlic and Herb Cheesy Chicken Dumplings are a fun twist on this classic recipe! It’s easy to make and perfect for cold nights.
    4.60 from 10 votes
    ↑ Click stars to rate!
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    Prep Time: 10 minutes minutes
    Cook Time: 5 hours hours
    Total Time: 5 hours hours 10 minutes minutes
    Servings: 6
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    Equipment

    • Black Crock Pot
    • Slow Cooker Liners

    Ingredients

    • 21 ounces cream of chicken soup (two 10.5-ounce cans)
    • 3 cups water (fill each empty can with water)
    • 1 teaspoon minced garlic
    • 1 teaspoon black pepper divided
    • 2 pounds boneless, skinless chicken breasts
    • 2 teaspoons garlic and herb seasoning divided
    • 10 ounce tube canned biscuits
    • ½ cup grated parmesan
    • 1 cup finely shredded sharp cheddar cheese

    Instructions

    • Put the cream of chicken soup, water, minced garlic, and 1/2 teaspoon of black pepper into a large, greased, or lined slow cooker. Whisk until combined.
    • Sprinkle 1 teaspoon of garlic and herb seasoning over the boneless, skinless chicken breasts and add them to the slow cooker.
    • Cook on low for 5-6 hours or on high for 3-4 hours or until the chicken is fully cooked.
    • Cut or shred the chicken breasts into bite-size pieces and return them to the slow cooker.
    • In a small bowl, mix together grated parmesan cheese, 1 teaspoon of garlic and herb seasoning, and 1/2 teaspoon of black pepper.
    • Cut each biscuit into 6 pieces, roll them in the parmesan mixture, and place them on the liquid in the crockpot.
    • Cover and continue cooking on high for 45-60 minutes or until the center of the biscuits are cooked. (Use a fork to peel back the top of a biscuit piece to check if it is cooked inside.)
    • Sprinkle the biscuits with finely shredded sharp cheddar cheese. Replace the lid and allow the cheese to melt for 6-9 minutes.

    Video

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    Notes

    Store cooled leftovers in an airtight container in the fridge for 3-4 days.

    Nutrition

    Serving: 1/6 | Calories: 549kcal | Carbohydrates: 32g | Protein: 44g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 131mg | Sodium: 1592mg | Potassium: 759mg | Fiber: 1g | Sugar: 2g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 4mg
    Course: Dinner
    Cuisine: American
    Author: Tonia Larson

    More Crock Pot Recipes

    • Crock pot barbecue pork chops.
      Crock Pot Barbecue Pork Chops
    • Slow cooker blueberry dump cake with vanilla ice cream on top.
      Slow Cooker Blueberry Dump Cake
    • Slow cooker carnitas on tacos in a tray with limes.
      Slow Cooker Carnitas
    • Slow cooker chicken and rice in the crockpot with a wooden spoon.
      Slow Cooker Chicken and Rice

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « No Bake Blueberry Cheesecake
    Blueberry Cheesecake Dessert Recipe »

    Comments

      4.60 from 10 votes (6 ratings without comment)

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      Recipe Rating




    1. Christine @ myblissfulmess says

      January 17, 2018 at 9:39 am

      This immediately went on my menu for next week! Can’t wait to try it. Looks amazing!

      Reply
    2. Lisa says

      November 18, 2015 at 7:56 pm

      3 stars
      Recipe didn’t turn out for us either, I did a combo of the original and this one because my chicken was not frozen. Maybe because we are not Southerners? 🙂 The parm did not stick to the dumplings, they did not get golden like the pictures (not sure how that happens in a slow cooker to begin with) and took about 1.5 hours on high to cook thru.

      Reply
    3. Robyn says

      October 26, 2015 at 8:34 am

      5 stars
      Tonia, I have been making chicken and dumplings like this for years and it’s amazing! I use one can of cream of celery soup and 1 can cream of chicken. Yummy!!

      Reply
      • Tonia says

        October 26, 2015 at 9:27 am

        Yes! It’s so easy and so delicious that the whole family loves it! Thanks, Robyn! ~Tonia

        Reply
    « Older Comments
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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