Slow Cooker Chicken and Dumplings with Canned Biscuits

By Sarah Olson

187 Comments

Sep 15, 2026

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This easy slow cooker chicken and dumplings recipe comes together with canned biscuits and cream soups but delivers rich, homemade flavor. A true comfort food classic, it’s perfect for any season.

close up of chicken and dumplings in slow cooker.

​

​

Complete Meals In the Crockpot (All one pot, no browning or extra steps!)
​

​

    We won't send you spam. Unsubscribe at any time.

    ​

    Built with Kit

    Table of Contents

    Featured Comment

    five stars

    "Followed it by the book and it was delicious!"

    - Denise
    187 More Reviews

    Why This Recipe is a Keeper

    • My slow cooker chicken and dumplings recipe is a true one-pot meal, with fluffy dumplings made from cut-up canned biscuits.
    • This is my family's all-time favorite meal. Before life got busy, I made chicken and dumplings from scratch, but now I appreciate easy, comforting recipes like this one.
    • Minimal prep with only about 15 minutes of prep time.

    Key Ingredients

    A few vegetables, chicken, and pantry items are needed to make these easy chicken and dumplings in the slow cooker. See the recipe card for full ingredient amounts.

    Ingredients for chicken and dumplings; chicken, cream soups, chicken broth, carrots, onion, celery, thyme and biscuits.
    • Chicken breasts – Use boneless, skinless chicken breasts. Cut these into large cubes.
    • Condensed soups – Cream of chicken and cream of celery soup
    • Chicken broth and water – These add just enough liquid to make a creamy broth without making the chicken and dumplings too soupy.
    • Vegetables – Fresh carrots, celery, and onion. Add the frozen peas at the end of the cooking time.
    • Seasonings – Freshly ground pepper and thyme. No extra salt is needed for this recipe.
    • Biscuits – I use Pillsbury Grands® Biscuits. I find that this brand always cooks through, unlike the organic brand, which seems to stay doughy in this recipe. You can use buttermilk or original style.

    How to Make Slow Cooker Chicken and Dumplings

    Veggies, chicken and cream soup in slow cooker
    1. Add the chicken, vegetables, soups, broth, water and seasonings to the slow cooker.
    uncooked chicken, cream soups and veggies in slow cooker
    1. Cover and cook until the chicken and vegetables are tender.
    cut up biscuit dough
    1. Cut the biscuits into four pieces each.
    chicken and dumplings with raw cut up biscuit dough on top.
    1. Add the peas and biscuit pieces, then cook on HIGH until the dumplings are cooked through.

    Variations & Substitutions

    • Rotisserie Chicken: Use 3 cups of diced rotisserie chicken. White meat, dark meat, or a combination of both will work. Add it at the beginning since the vegetables still need the full cooking time.
    • Turkey: You can use raw or cooked turkey in this recipe if desired with great results. It will be called turkey and dumplings instead!
    • Other additions: You can add potatoes, mushrooms, or bacon for more heartiness.
    • Shred Instead: The chicken breasts can be left whole, then shredded before adding the dumplings (biscuits).
    serving chicken and dumplings in slow cooker with wooden spoon.

    What can I use as a substitute for canned biscuits?

    I understand some don't want to use canned biscuits. Here are ways to make this recipe without them:

    • Bisquick - Follow this recipe for Bisquick dumplings from Betty Crocker. Cook the dumplings for the same amount of time I have listed for the canned biscuits (with the lid on).
    • From Scratch - Use this recipe for homemade dumplings from Spruce Eats. Cooking time remains the same as my recipe.
    • Crescent rolls - you can use the Pillsbury crescent dough the same way this recipe does for biscuits. Cut into small pieces and add to the hot soup.
    • Flour tortillas - These can be used if you have none of the above. Cut into small squares and add to the finished soup. Cook for 20 minutes on high.
    chicken and dumplings in bowl

    Why are my dumplings still doughy?

    Make sure the slow cooker is nice and hot before adding the biscuits and has not switched to WARM for any length of time. Keep the lid on while they cook so you don't let any of the heat escape. If your slow cooker runs a little cool, the dumplings may need extra time to cook through.

    Can I add Frozen Chicken Breasts to the Slow Cooker?

    I do not recommend adding any frozen meats to the slow cooker. The chicken may stay in the danger zone too long before cooking and may not be safe to eat. Plan ahead and thaw your chicken in the fridge; this usually takes about 24 hours.

    More Cozy Slow Cooker Soups

    Slow Cooker Chicken Pot Pie and Ham Hocks and Dumplings bring classic comfort straight from the crockpot.

    Turkey and Dumplings and Slow Cooker Chicken Gnocchi Soup offer hearty bowls for chilly evenings.

    If you tried this Chicken and Dumplings recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!

    finished chicken and dumplings in slow cooker with spoon inside.

    Slow Cooker Chicken and Dumplings with Canned Biscuits

    4.40 from 41 votes
    Prep Time: 15 minutes
    Cook Time: 4 hours 45 minutes
    Total Time: 5 hours
    Servings: 8
    By: Sarah Olson
    Grant Us "Google Trust"
    Slow cooker chicken and dumplings is a hearty, comforting meal with tender chicken, vegetables, and fluffy biscuits. The creamy broth and savory seasonings make it a perfect dish for a cozy dinner
    Save this recipe!
    Get this sent to your inbox, plus get new recipes from us every week!
    Rate Pin Print

    How to Video

    Equipment

    Ingredients 
     

    • 1 1/2 lbs. chicken breasts, cubed
    • 10.5 oz. can cream of chicken soup
    • 10.5 oz. can cream of celery soup
    • 1 cup water
    • 14.5 oz. can chicken broth
    • 2 carrots, sliced (about 2 cups after being sliced)
    • 2-3 ribs celery, sliced (about 2 cups after being sliced)
    • 1 yellow onion , diced
    • 1/2 tsp. thyme
    • 1/2 tsp. black pepper
    • 1 cup frozen peas, optional
    • 16.3 oz. Pillsbury Grand Biscuits, 8 biscuit sized can note- I only use 7 of these biscuits
    • more thyme and pepper for the top of biscuits

    Instructions 

    • Add chicken, carrots, celery, onions, thyme, and black pepper to your slow cooker.
    • Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.
    • Cook on HIGH For 4 hours or LOW for 8 hours.
    • Add peas at this point if you would like. Stir.
    • I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.
    • Sprinkle dumplings with a touch of thyme and pepper. Replace the lid.
    • Turn your slow cooker to HIGH.
    • Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.
      NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature.

    Sarah's Notes

    Why do I only use 7 biscuits? Because eight is too much, the biscuits will swell together so much and cause them to compact and not be fluffy.
    Don't feel like cubing the chicken? Simply add the chicken breasts whole, and shred them before adding the peas and biscuits.

    Nutrition

    Calories: 399kcal | Carbohydrates: 39g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1308mg | Potassium: 654mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2889IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg

    Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

    Made this recipe? Leave a comment below!

    Other recipes you may like

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    187 Comments

    1. Connie Westcott says:

      This recipe can only be controversial because people haven’t tried it. Because once you’ve tried it, you’ll know it is absolutely fantastic!! Especially for those of us who don’t know how to or don’t want to take the time to make dumplings. This is truly one of my favorite recipes from this site!!

      Reply
      1. Sarah Olson says:

        Great to hear! The canned biscuits are basically the same ingredients as a homemade dumpling; I don’t see what the issue is.

        Reply
    2. John Kmet says:

      5 stars
      Loved it and so did my wife and sister in law.

      Reply
    3. Anonymous says:

      Carrots did not cook through after 5 hours of cooking on high. The biscuits were completely raw after cooking for 1 hour and 30 minutes instead of the 45 minutes. Waste of time for me.

      Reply
      1. Sarah Olson says:

        I’ve made this many times – I wouldn’t post a recipe that didn’t work. Your slow cooker cooks too low – I would get a new one and make sure to keep the lid on while cooking the entire time.

        Reply
    4. Donna says:

      5 stars
      Made as written other than exchanging 1 cup of water to 1 additional cup of low sodium chicken broth. First night it was delicious. Placed leftovers in fridge and second night was so salty I could hardly eat it. How can I salvage the rest.?

      Reply
      1. Sarah Olson says:

        Add some water, it probably concentrated after some of the liquid evaporated.

        Reply