Crockpot Chicken & Dumplings with Canned Biscuits
Nothing beats a bowl of warm, creamy Crockpot Chicken and Dumplings after a long day. Made with tender shredded chicken, fluffy refrigerated biscuit dumplings, and a rich, comforting broth, this easy slow cooker dinner is the kind of family favorite you’ll want to make again and again.
Try my crockpot chicken & noodles and crockpot Mississippi chicken next!
What you’ll love about this recipe:
Ingredients You’ll Need
- 3-4 large boneless skinless chicken breasts (about 2.25 lbs)
- 1 onion, diced
- 4 garlic cloves, minced
- 2 (10.5 oz) cans cream of chicken soup
- 2 ½ cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 ½ cups frozen peas and carrots
- 2 (10.2 oz) cans Grands buttermilk biscuits
- Fresh chopped parsley, for topping
Step by Step Instructions
STEP ONE – Place chicken breasts into Crockpot and top with onions and garlic.
STEP TWO – Add the cream of chicken soup, chicken broth, Italian seasoning, and black pepper.
STEP THREE – Cover and cook on high for 4-5 hours, until chicken is cooked and tender.
STEP FOUR – Remove chicken breasts and shred with two forks.
STEP FIVE – Return the shredded chicken to the slow cooker and stir in the frozen peas and carrots.
STEP SIX – Open the cans of biscuits, separate the biscuits and roll them out with a rolling pin or flatten them with the palms of your hands. Slice them into quarters.
STEP SEVEN – Arrange the biscuit pieces in an even layer on top of the chicken.
STEP EIGHT – Cover with lid and continue cooking on high for an additional 2 hours, until the biscuits are cooked through and no longer raw in the middle. When it starts getting brown around the edges, you can break them apart and stir it into the sauce. If some are still wet/raw in the center, continue cooking and checking them after 20-30 minutes. The biscuits should be soft and fluffy.
STEP NINE – Stir well before serving. Top with fresh chopped parsley.
Crockpot Chicken & Dumplings with Canned Biscuits
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Description
Nothing beats a bowl of warm, creamy Crockpot Chicken and Dumplings after a long day. Made with tender shredded chicken, fluffy refrigerated biscuit dumplings, and a rich, comforting broth, this easy slow cooker dinner is the kind of family favorite you’ll want to make again and again.
Ingredients
3–4 large boneless skinless chicken breasts (about 2.25 lbs)
1 onion, diced
4 garlic cloves, minced
2 (10.5 oz) cans cream of chicken soup
2 1/2 cups chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 1/2 cups frozen peas and carrots
2 (10.2 oz) cans Grands buttermilk biscuits
Fresh chopped parsley, for topping
Instructions
- Place chicken breasts into Crockpot and top with onions and garlic.
- Add the cream of chicken soup, chicken broth, Italian seasoning, and black pepper.
- Cover and cook on high for 4-5 hours, until chicken is cooked and tender.
- Remove chicken breasts and shred with two forks.
- Return the shredded chicken to the slow cooker and stir in the frozen peas and carrots.
- Open the cans of biscuits, separate the biscuits and roll them out with a rolling pin or flatten them with the palms of your hands. Slice them into quarters.
- Arrange the biscuit pieces in an even layer on top of the chicken.
- Cover with lid and continue cooking on high for an additional 2 hours, until the biscuits are cooked through and no longer raw in the middle. When it starts getting brown around the edges, you can break them apart and stir it into the sauce. If some are still wet/raw in the center, continue cooking and checking them after 20-30 minutes. The biscuits should be soft and fluffy.
- Stir well before serving. Top with fresh chopped parsley.
Notes
- Quartering the biscuits is the quickest option, but if you prefer a more traditional dumpling shape, roll each quarter into a small ball before adding them to the slow cooker.
- Feel free to use fewer biscuits if you’d like a lighter dish. If using one 16.3-ounce can (8 biscuits), start checking for doneness about 20 to 30 minutes earlier.
- The biscuits naturally thicken the sauce as they cook. If you’d like a thinner consistency, stir in a little extra chicken broth before serving. For a soupier version, begin with 3 cups of chicken broth instead of 2½ cups.
- Change up the flavor by swapping the cream of chicken soup for cream of mushroom, cream of celery, or cream of chicken and herbs.
- Frozen mixed vegetables, peas, peas and carrots, or green beans all work well in this recipe. Add them straight from the freezer or thaw them first if you prefer. You can also leave the vegetables out entirely.
- Boneless, skinless chicken thighs or turkey tenderloin make great substitutes for the chicken breasts.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken broth if the sauce has thickened too much during storage.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker/Crockpot
- Cuisine: American
