Slow Cooker Chicken and Dumplings {with canned biscuits}


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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.
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This is my husband’s all-time favorite meal. Before life got busy, I used to make chicken and dumplings from scratch, but now I appreciate easy, comforting recipes like this one. It’s a true one-pot meal, with fluffy dumplings made from cut-up Pillsbury Grands Biscuits.

Follow my simple steps for the best Slow Cooker Chicken and Dumplings—you’ll want to add this to your weekly menu! My Slow Cooker Chicken Pot Pie is similar — but with baked biscuits!

What you need:

Ingredients: 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 soup and cream of celery
  • Chicken broth – One can is all this recipe needs, this will add flavor and just enough liquid.
  • 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 brand, I find that this brand always cooks through unlike the organic brand that seems to stay doughy in this recipe.
  • {The full recipe is in the recipe card below the images}

Step by Step Directions

Step 1 – Add diced chicken, carrots, celery, and onion to a slow cooker.

Step 2 – Add a can of cream of chicken and a can of cream of celery. Also, add thyme and black pepper. Pour over a can of chicken broth and 1 cup of water. Stir. Place the lid on the slow cooker and cook for 4 hours on HIGH or 8 hours on LOW. (WAIT TO ADD THE BISCUITS)

Step 3 – After the cooking time is up. Cut up 7 Pillsbury Grand Biscuits into quarters; this is the perfect amount for this recipe; use any extra for another purpose.

Step 4 – Stir in the frozen peas into the soup. Add the cut-up biscuits on top of the soup, spreading them out evenly. Sprinkle over dried thyme and black pepper.

Step 5 – Place the lid back on the slow cooker and cook on HIGH for 45 minutes more. The biscuits are cooked in with the soup.

serving chicken and dumplings in slow cooker with wooden spoon.

Variations and Tips

  • If you would like to use a rotisserie chicken, dice up the chicken, you can use white or dark meat. Use 3 cups of diced rotisserie chicken for this recipe. Follow recipe the same as using raw, for the vegetables still need a long time to cook properly.
  • 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; potatoes, mushrooms or bacon can be added for more heartiness.
  • The chicken breasts can be left whole, then shredded before adding the dumplings (biscuits).

What can I use instead of canned biscuits?

  • 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 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

Recipe FAQs

Can I add frozen chicken breasts to a 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 is not safe for eating. Plan ahead and thaw your chicken in the fridge; this usually takes about 24 hours.

Can I freeze leftover chicken and dumplings?

Yes! Let the soup cool off and place into freezer ziplock bags or plastic Tupperware. Freeze for up to three months. Thaw in the fridge 24 hours before needed. Reheat on the stovetop in a pan or in the microwave.

More recipes to try:

finished chicken and dumplings in slow cooker with spoon inside.

Slow Cooker Chicken and Dumplings Recipe

4.41 from 35 votes
Prep Time: 15 minutes
Cook Time: 4 hours 45 minutes
Total Time: 5 hours
Servings: 8
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

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.

How to Video

Sarah’s Notes

Can I add frozen chicken 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 is not safe for eating.
  • Plan ahead and thaw your chicken in the fridge, this usually takes about 24 hours.
What can I use instead of canned biscuits?
  • 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 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.
Can I freeze leftover chicken and dumplings?
  • Yes! Let the soup cool off and place into freezer ziplock bags or plastic Tupperware.
  • Freeze for up to three months.
  • Thaw in the fridge 24 hours before needed.
  • Reheat on the stovetop in a pan or in the microwave.
Other Variations
  • If you would like to use a rotisserie chicken, dice up the chicken, you can use white or dark meat. Use 3 cups of diced rotisserie chicken for this recipe. Follow recipe the same as using raw, for the vegetables still need a long time to cook properly.
  • 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; potatoes, mushrooms or bacon can be added for more heartiness.
  • The chicken breasts can be left whole, then shredded before adding the dumplings (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.

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Recipe Rating




161 Comments

  1. Danny says:

    5 stars
    Great recipe, this will warm your bones up on a cool day.

  2. Bekah says:

    This is currently in my crockpot. It’s been on for 10 hours. The biscuits have been in for an hour and they arevstill not cooked. My crockpot gets very hot so I do not understand. I just mixed it hoping this will help but I’m doubtful. If I have to throw this away that will be depressing con’s inflation.

    1. Sarah Olson says:

      The dumpling will be doughy on the outsides. Did you take one out and open it?

  3. Anonymous says:

    5 stars
    I made it and my family loved it!!!!

  4. J Salt says:

    4 stars
    I cooked on high and my chicken was a little overdone. I left the breasts whole and shredded at the end so this may have contributed. Used the homemade dumpling recipe linked at the bottom since I had no biscuits. I also added corn with the peas. Very good. We are all battling a cold here and this hit the spot.

  5. Samantha says:

    Hello Sarah so I am a very beginner cooker and I was trying to make this chicken and dumpling recipe of yours. I used everything in the ingredients but where I am I could not find canned chicken stock so I used normal liquid chicken stock by campbells in a box/jug thing. I did this on high in the crock pot for the 4 hour time line. But about 50 mins till it was done the whole liquid separated and looked curdled.

    What did I do wrong? Or what could I have used to cause this. Thank you so much for your time

  6. Barbara says:

    5 stars
    Followed the directions exactly. Next time Iโ€™ll add more carrots but this was so delicious exactly as is. Definitely a new favorite

  7. Annoyed says:

    5 stars
    Omg! The constant โ€œthe biscuits didnโ€™t cookโ€ comments are killing me. Traditional Chicken and dumplings had the dumplings submerged, they are supposed to be moist, not like a baked biscuit! I have cooked this recipe many times and itโ€™s been perfect each time. If you want a crispier top dumpling donโ€™t submerge them and put paper towels under the lid to absorb the moisture, change it out every 20 minutes or so, then the tops will be a light gold brown, but although still fantastic, it is not traditional Chicken and Dumplings. If you want traditional dumplings submerge them and cook them longer on high. Always make sure the crock pot is on high for the dumplings and let them cook. Donโ€™t rush it and donโ€™t expect a biscuit, these are dumplings! Kthanksbye

  8. Loretta says:

    5 stars
    I use magical slow cooker all the time. I love it. Can diced potatoes be added to the chicken and dumplings without ruining it?

    1. Sarah Olson says:

      Yes, you may have to cook a little longer to make sure the potatoes get tender (or cut them small_.

  9. Sarah says:

    4 stars
    Absolutely loved this recipe!! I made it for dinner. Next time I will use less Thyme. I made home dumplings also

  10. Robyn says:

    5 stars
    For everyone commenting on the biscuits not cooking, try putting a few paper towels under the lid to absorb the moisture. Change them out a couple of times. The tops of the dumplings will turn a nice golden color. This is not my trick someone else turned me onto it along time ago and it works!

    1. Savvy411RN says:

      Brilliant! Thank you for this pro tip!