Slow Cooker Chicken Thighs and Dumplings

Recipe Swap

 Comfort food in summer … Looking for EASY!  This also tastes like chicken pot pie!

Serves: 6


  • Olive Oil Spray
  • 8 boneless, skinless chicken thighs
  • ½ large onion, sliced thin
  • 2 cans cream of chicken soup
  • 1 cup water
  • **1-2 packages (10 count) Pillsbury Grands Jr. Biscuits
  • Flour


Spray slow cooker with oil. Combine all ingredients except biscuits and flour in the oiled cooker and fill with enough water to cover (should take one cup).

Cover and cook for five hours on low.

Using a kitchen scissor, cut each biscuit into four pieces. Roll each biscuit piece in flour (this prevents them from sticking together) and drop into slow cooker.

Remove chicken from slow cooker and shred. Return chicken to slow cooker.

Replace lid and cook on low for another 30-40 minutes, or until dough is fully cooked.

** You can always substitute potato gnocchi

++ You can add a 1/2  cup of frozen mixed vegetables too!

 By Sharon Feldman


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