Go Back
Bacon Ranch Crockpot Chicken and Dumplings
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 6 slices bacon
  • 1 packet ranch seasoning mix
  • 3 cups chicken broth
  • 8 ounces cream cheese, cubed
  • 1 can (16 ounces) refrigerated biscuit dough
  • 2 green onions, sliced

Instructions
 

  • Place the chicken breasts in the slow cooker. Pour in the chicken broth and sprinkle the ranch seasoning mix over the top.
  • Add the cubed cream cheese on top of the chicken. Cover and cook on low for 6 hours.
  • While the chicken cooks, fry the bacon in a skillet until crisp. Drain on paper towels and crumble into small pieces. Set aside.
  • After 6 hours, shred the chicken directly in the slow cooker with two forks and stir to combine with the sauce.
  • Cut each biscuit into four pieces and gently stir them into the slow cooker. Cover and cook on high for 1 hour, or until the dumplings are cooked through.
  • Stir in the crumbled bacon and sliced green onions just before serving.

Notes

Cook the bacon until it is quite crisp so it keeps some texture after sitting in the sauce. If the dumplings look too thick after the final hour, add a splash of warm broth to loosen the mixture before serving.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board