This is the kind of slow cooker chicken and dumplings I lean on when the wind rattles the windows and I’m too tired to fuss with much more than a can opener. It’s a true shortcut, born of those practical Midwestern kitchens where cream-of soups and biscuit dough were pantry staples. You simply lay raw chicken breasts in the slow cooker, spread cream of chicken soup right over the top, add just three more simple ingredients, and let the day take care of the rest. By suppertime, the chicken is tender, the broth is creamy, and the dumplings puff up soft and comforting—just the sort of bowl I find myself craving week after week.
Serve these shortcut chicken and dumplings in wide soup bowls so you can catch plenty of broth and dumpling in each spoonful. A simple green vegetable—like steamed peas, buttered green beans, or a tossed salad—adds a bit of color and freshness alongside. Warm dinner rolls or a slice of buttered white bread are nice for soaking up the last of the gravy-like broth. For a cozy finish, a small dish of applesauce or sliced fresh fruit keeps the meal feeling homey without much extra work.
Slow Cooker 5-Ingredient Shortcut Chicken and Dumplings
Ingredients
1.5 to 2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
Directions
Place the raw chicken breasts in a single layer on the bottom of a 5- to 6-quart slow cooker. They can overlap slightly if needed, but try to keep them mostly flat so they cook evenly.
Open the cans of cream of chicken soup. Using a spoon or spatula, spread the soup directly over the tops of the raw chicken breasts, covering them from end to end. It will look thick at this stage, but it will loosen as it cooks.
Pour the chicken broth around the edges and over the soup-covered chicken, letting it settle into the slow cooker. Sprinkle the poultry seasoning (or dried thyme) evenly over the top.
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