Slow Cooker Garlic and Herb Cheesy Chicken Dumplings

Slow Cooker Garlic Herb Cheesy Chicken Dumplings

Adapted from All Recipes
Course Dinner
Cuisine American
Cook Time 8 hours
Total Time 8 hours
Servings 6
Calories 346kcal
Author The Gunny Sack


  • 2 cans cream of chicken soup
  • 2 cans very hot water
  • 1 teaspoon minced garlic
  • 1/4 teaspoon black pepper
  • 2 lbs garlic herb frozen boneless skinless chicken breasts
  • 1 tube Pillsbury Refrigerated Grands Biscuits
  • 1/2 cup grated parmesan
  • 1/2 tablespoon garlic pepper
  • 1 cup finely shredded sharp cheddar cheese


  • Line slow cooker with a slow cooker liner for easy cleanup.
  • Put 2 cans of cream of chicken soup in a slow cooker.
  • Fill both cans with very hot water and add them to the slow cooker.
  • Add garlic and ground pepper and whisk until combined.
  • Next, add the garlic and herb frozen, boneless, skinless chicken breasts.
  • Cook on high for 5-6 hours (8-9 on low) or until chicken is fully cooked.
  • About 1 1/2 hours before serving, cut or tear the chicken breast into bite size pieces and return to the slow cooker.
  • In a small bowl, mix together grated parmesan cheese and garlic pepper.
  • Open the tubes of refrigerated biscuits. Cut each biscuit into 6 pieces and roll it in the parmesan mixture and then place them on the liquid in the crockpot.
  • Put the lid back on and continue cooking on high for another 1 to 1 1/2 hours 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.



Calories: 346kcal | Carbohydrates: 7g | Protein: 41g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 811mg | Potassium: 623mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 1mg