Deliciously Comforting 10-Ingredient Recipe
Our Chicken Dumpling Soup Crockpot calls for just 10 ingredients and 10 minutes of easy prep. It’s brimming with bites of tender chicken, carrots, corn, and oh-so-yummy dumplings!
Easy Dumplings Made with Refrigerated Biscuit Dough
When it’s finished cooking, you only need to do two things before you eat: shred the chicken and wait for the biscuit-dough dumplings to plump.
In this recipe, the dumplings are made from 1 tube (also called a can) of refrigerated biscuit dough.
You can either tear the uncooked biscuits into fourths or cut them with a pair of kitchen scissors. Lightly dunk the dough pieces into the broth before replacing the lid. They don’t need to stay totally submerged. The dunking just helps them start cooking evenly.
Chicken Dumpling Soup Crockpot - A Dumpling Lover's Dream
Cook for 30 minutes with the lid on. The trapped steam helps the dumplings cook, so resist lifting the lid early.
Not only is this soup easy to make, but it’s also soooo delicious!
Chicken Dumpling Soup Crockpot
Chicken Dumpling Soup Crockpot takes only 10 ingredients and 10 minutes of prep to get started. It’s brimming with bites of tender chicken, carrots, corn, and oh-so-yummy dumplings!
The dumplings are as easy as they come. They’re made with refrigerated biscuit dough!
- Prep Time: 10 minutes
- Cook Time: 6-8 hours LOW
- Total Time: 6 hours 40 minutes
- Yield: Serves 6
- Method: Crockpot
Ingredients
2 pounds boneless, skinless chicken breasts, excess fat removed (2 large)
1 medium onion, peeled and chopped
3 teaspoons refrigerated minced garlic or 3 cloves of fresh garlic, peeled and minced
2 large carrots, peeled and sliced
1 cup frozen corn
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 dried bay leaf
8 cups chicken broth
1 tube of refrigerated biscuits (7.5 ounces)
Instructions
- Add chicken: Place the chicken breasts in the bottom of a 6-quart crockpot/slow cooker.
- Add vegetables: Add the chopped onion, minced garlic, sliced carrots, and frozen corn.
- Add seasonings: Add poultry seasoning, black pepper, and bay leaf
- Add and cook: Add the chicken broth. With the lid on, cook for 6-8 hours on LOW or 4-5 hours on HIGH.
- Remove: Remove bay leaf and discard.
- Shred chicken: When the chicken is tender and tears apart very easily with a fork, place the pieces on a large plate. Once cool enough to handle, shred the chicken into bite-sized pieces with two forks, then return it to the crockpot.
- Add biscuit dough: About 35 minutes before you plan to eat, cut or tear the uncooked refrigerated biscuits into fourths. Toss the pieces into the crockpot and make sure all are submerged in the soup.
- Cook on HIGH: With lid on, cook for 30 minutes on HIGH or until the dough is cooked in the center. (You can test for doneness with a toothpick – it comes out clean.)
- Season to taste with salt and pepper. Ladle soup into bowls and enjoy!
Notes
Cook 6-8 hours LOW or 4-5 hours HIGH