Crockpot Chicken And Dumplings With Biscuits Recipe

This crockpot chicken and dumplings with biscuits is my go-to cold-weather comfort food. Nothing beats pulling off the lid to find fluffy biscuit dumplings floating in thick, creamy chicken broth. I use canned biscuits for the dumplings — it cuts the time in half without sacrificing any of the cozy flavor.

Why This Crockpot Chicken and Dumplings With Biscuits Works

The crockpot does all the heavy lifting here. Chicken thighs slowly break down over six hours in creamy soup and broth — the meat pulls apart into tender, shredded pieces without any effort.

Canned biscuits transform into soft, pillowy dumplings when you cut them into quarters and drop them on top for the last 30 minutes. They puff up into thick, fluffy biscuit dumplings that soak up the rich, creamy broth from below.

The combination of cream of chicken soup and chicken broth builds a sauce that coats every piece of chicken. It hits every note of the classic chicken and dumplings recipe I grew up eating — without standing over a stove for an hour.

Ingredients

• 2 pounds boneless skinless chicken breasts (or thighs)
• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen carrots
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 can (16.3 oz) refrigerated biscuits (8 count)

What You Need for Crockpot Chicken and Dumplings With Biscuits

Boneless skinless chicken breasts — these shred easily after 6 hours in the slow cooker. Chicken thighs work equally well and stay juicier since they have more fat content.

Cream of chicken soup — two cans give the broth its thick, creamy base. Do not substitute homemade cream of chicken soup in this recipe — the consistency changes and the dumplings do not cook evenly.

Chicken broth — this thins the soups to the right consistency and adds depth. Low-sodium broth works well if you want to control the salt level yourself.

Frozen peas and carrots — add them in the last hour so they stay bright and do not turn mushy. Fresh carrots need to go in at the beginning since they take longer to soften.

Refrigerated biscuits — Pillsbury Grands biscuits work best because they are thick enough to hold their shape as dumplings. Cut each biscuit into 4 quarters before adding them to the slow cooker.

Garlic powder and onion powder — these season the broth evenly without any chopping. Dried thyme adds an herby background note that rounds out the flavor.

How to Make Crockpot Chicken and Dumplings With Biscuits

1. Place chicken breasts in the bottom of a 6-quart slow cooker in a single layer.
2. Pour both cans of cream of chicken soup over the chicken.
3. Add chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 5 to 6 hours, until chicken is fully cooked and tender.
5. Remove chicken and shred it with two forks. Return shredded chicken to the slow cooker.
6. Add frozen peas and frozen carrots. Stir to combine.
7. Cut each biscuit into 4 quarters. Drop biscuit pieces on top of the chicken mixture.
8. Cover and cook on high for 30 minutes, until biscuit dumplings are cooked through and fluffy.
9. Serve immediately, scooping chicken and dumplings into bowls together.

Crockpot Chicken and Dumplings With Biscuits Variations

Crockpot Chicken and Dumplings With Cream Cheese

Add one 8-ounce block of cream cheese at the same time as the soups. It melts into the broth and makes the sauce even thicker and richer. This version is especially hearty on cold nights.

Chicken and Dumplings With Frozen Chicken Breasts

Frozen chicken breasts go straight into the crockpot without thawing. Add 30 to 60 extra minutes to the cook time and make sure the internal temperature reaches 165°F before shredding.

Lighter Chicken and Dumplings

Swap one can of cream of chicken soup for one can of cream of celery soup and use reduced-fat biscuits. The broth is slightly lighter but still thick enough to coat the chicken properly.

Chicken and Dumplings With Mixed Vegetables

Replace the peas and carrots with a bag of frozen mixed vegetables that includes corn, green beans, and potatoes. Add them in the last hour of cooking alongside the biscuit dumplings.

Tips for the Best Crockpot Chicken and Dumplings With Biscuits

• I always cut the biscuits into small quarters — larger pieces stay doughy in the middle and do not cook through in 30 minutes.
• Do not lift the lid during the final 30 minutes. The biscuits need the steam to cook evenly and puff up properly.
• Shred the chicken with two forks while it is still hot — it pulls apart in seconds and the strands soak up more broth than chunks would.
• If the broth looks thin before adding biscuits, stir in an extra half can of cream of chicken soup to thicken it up.
• Cook on low rather than high for the chicken phase — low-and-slow breaks down the proteins better and gives you more tender chicken.

Make Ahead & Storage

Leftover crockpot chicken and dumplings keep in the fridge for up to 4 days in an airtight container. The biscuit dumplings absorb more broth as they sit, so the leftovers get even thicker and more flavorful overnight.

To reheat, add a splash of chicken broth to loosen the sauce, then warm on the stovetop over medium-low heat or microwave in 90-second intervals. Do not freeze this dish — the biscuit dumplings break down and turn soggy after thawing. Make fresh dumplings instead and freeze just the chicken and broth base for up to 3 months.

Common Questions

Can I use frozen chicken in the crockpot for this recipe?

Yes. Frozen boneless chicken breasts cook safely in the slow cooker. Add 30 to 60 extra minutes and confirm the chicken reaches 165°F before shredding. The texture is the same as fresh.

Why are my biscuit dumplings doughy in the middle?

Doughy dumplings usually mean the biscuit pieces were too large or the lid was lifted during cooking. Cut each biscuit into 4 small quarters and keep the lid on for the full 30 minutes.

Can I make crockpot chicken and dumplings on high heat?

Yes. Cook the chicken on high for 3 to 4 hours instead of low for 6 hours. The chicken stays slightly less tender, but the result is the same. Add biscuits at the end and cook on high for 30 minutes.

How do I know when the biscuit dumplings are done?

The dumplings are done when they are no longer doughy in the center and a toothpick inserted in the middle comes out clean. They should be puffy and slightly golden on top after 30 minutes on high.

Crockpot chicken and dumplings with biscuits is the kind of recipe that runs itself. Save this recipe for your next slow cooker dinner and tap the link for the full step-by-step guide.