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Cheesy Broccoli Crockpot Chicken and Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 cups broccoli florets
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese, divided
  • 1 package (7.5 ounces) refrigerated biscuits (about 10 biscuits)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

Instructions
 

  • Add the chicken breasts to the slow cooker. Pour in the chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir to combine.
  • Cover and cook on low for 5 hours until the chicken is tender.
  • Shred the chicken directly in the slow cooker with two forks. Stir in the broccoli florets and 1 1/2 cups of the cheddar cheese.
  • Cut each biscuit into quarters and arrange them over the top of the mixture.
  • Cover and cook on high for 1 hour until the biscuits are cooked through and no longer doughy in the center.
  • Sprinkle the remaining 1/2 cup cheddar cheese over the top just before serving.

Notes

Add the broccoli only after the chicken has cooked so it stays bright and slightly crisp instead of turning mushy. If the sauce seems too thick at the end, stir in a splash of extra broth before adding the final cheese. Leftovers reheat well in the microwave with a tablespoon of water stirred in to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker