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.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 549kcal

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.

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