Chicken and Dumplings with Biscuits (Crockpot Recipe)

Few meals wrap you in comfort like a steaming bowl of chicken and dumplings. This crockpot version makes it easier than ever by using fluffy refrigerated biscuits for the dumplings — all the cozy flavor, half the effort. Picture creamy chicken, tender vegetables, and buttery dumplings, all cooked low and slow while you go about your day. It’s the definition of hearty, family-friendly comfort food.

This post is all about a crockpot chicken and dumplings recipe.

Why You’ll Love This Chicken and Dumplings with Biscuits Crockpot Recipe

• Effortless comfort food – toss everything in the crockpot and let it do the work.

• Shortcut dumplings – no rolling dough, just cut refrigerated biscuits into pieces.

• Family-friendly – picky eaters and adults alike love this cozy classic.

• Meal prep friendly – makes plenty for leftovers, and the base reheats beautifully.

• Versatile – customize with your favorite veggies, soups, or even turkey.

Ingredients You’ll Need

For the Chicken Base

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)

• 1 medium yellow onion, diced

• 3 medium carrots, peeled and sliced

• 3 celery ribs, sliced

• 3 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp The Spice Girl Kitchen Italian or French Seasoning (or sub 1 tsp each dried thyme, parsley, and oregano)

• 4 cups low-sodium chicken broth

• 1 can (10.5 oz) cream of chicken soup (or cream of celery for variation)

To Finish the Soup

• ½ cup frozen peas

• ½ cup heavy cream (or half-and-half for lighter)

For the Dumplings

• 1 (16 oz) can refrigerated biscuit dough (8 count, such as Pillsbury Grands)

• 1 Tbsp melted butter (optional, for brushing after cooking)

How to Make Chicken and Dumplings with Biscuits in a Crockpot

Build the base: Add chicken, onion, carrots, celery, garlic, salt, pepper, seasonings, broth, and cream of chicken soup to your crockpot. Stir gently to combine.

Cook the chicken: Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is tender and easily shredded.

Shred the chicken: Remove chicken from the slow cooker, shred with two forks, and return it to the pot.

Add final flavors: Stir in the frozen peas and heavy cream. Taste and adjust seasoning as needed.

Add biscuit dumplings: Cut each biscuit into 4–6 pieces. Gently place the dough pieces on top of the soup mixture, spacing them evenly. Push slightly into the liquid so the bottoms cook through but keep the tops exposed.

Cook the dumplings: Cover and cook on high for 1 hour, until biscuits are puffed up and cooked through (test with a toothpick).

Serve & enjoy: Brush the tops of the dumplings with melted butter for a golden finish, if desired. Ladle into bowls and serve warm.

Pro Tips for the Best Crockpot Chicken and Dumplings

• When to add biscuits: Always add them during the last hour of cooking on high so they cook through without turning mushy.

• Keep the lid closed: Every time you peek, you release steam — which the biscuits need to puff properly.

• Use Grands biscuits: They’re thicker and hold up better than smaller biscuit doughs.

• Avoid soggy dumplings: Don’t stir once the biscuits are added, and don’t submerge them completely.

• Boost flavor: Add a splash of cream at the end, or fresh herbs like parsley and thyme before serving.

Variations and Substitutions

• Homemade dumplings: If you prefer from-scratch, swap the biscuits for drop biscuit dough.

• Turkey swap: Great for Thanksgiving leftovers — just use shredded turkey instead of chicken.

• Extra veggies: Corn, green beans, or mushrooms are delicious add-ins.

• Soup swap: Try cream of mushroom or cream of celery for different flavor profiles.

What to Serve with Chicken and Dumplings

This is a hearty one-pot meal, but if you want to round out dinner:

• A crisp green salad for freshness.

• Roasted vegetables for extra nutrition.

• Buttery rolls (yes, more carbs — but perfect for soaking up the broth).

Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

• Freezer: The base freezes well for 2–3 months; freeze without the biscuits and add fresh dough when reheating.

• Reheating: Warm gently on the stovetop with a splash of broth or cream. The dumplings may soften but will still taste great.

FAQs About Chicken and Dumplings with Biscuits Crockpot

When to add biscuits to chicken and dumplings?
Add them during the final hour of cooking, on high heat, so they cook through without getting soggy.

Can dumplings be cooked in a slow cooker?
Yes — the trapped steam cooks them perfectly. Just make sure to keep the lid on and avoid stirring.

Can I use Pillsbury biscuits for chicken and dumplings?
Absolutely! Pillsbury Grands biscuits are a popular shortcut and work beautifully here.

How do you keep biscuits from dissolving in chicken and dumplings?
Don’t stir them in. Place the cut dough on top of the mixture, let steam cook them through, and keep the lid closed.

You May Also Like

If you enjoy this easy family-friendly crockpot recipe, try my other cozy slow cooker recipes:

• Slow Cooker Chicken and Stuffing
• White Chicken Chili with Cream Cheese
• Skinny Slow Cooker Apple Crisp

Chicken and Dumplings with Biscuits (Crockpot Recipe)

Few meals feel more comforting than a big bowl of chicken and dumplings. This crockpot version uses fluffy biscuit dough for the dumplings, giving you all the cozy vibes with half the effort. It’s creamy, hearty, and the perfect family dinner for busy weeknights or chilly weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Southern

Ingredients Method Video Notes

Ingredients

  

For the Chicken Base

• 1 ½ lbs boneless skinless chicken breasts (or thighs)
• 1 medium yellow onion diced
• 3 medium carrots peeled and sliced
• 3 celery ribs sliced
• 3 cloves garlic minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp The Spice Girl Kitchen Italian or French Seasoning (or sub 1 tsp each dried thyme, parsley, and oregano)
• 4 cups low-sodium chicken broth
• 1 10.5 oz can cream of chicken soup

To Finish the Soup

• ½ cup frozen peas
• ½ cup heavy cream

For the Dumplings

• 1 16 oz can refrigerated biscuit dough (8 count)
• 1 Tbsp melted butter optional

Method

 

1. Add chicken, onion, carrots, celery, garlic, salt, pepper, seasonings, broth, and soup to crockpot. Stir.
2. Cover and cook on low 6 hours or high 3–4 hours until chicken is tender.
3. Remove chicken, shred with forks, return to pot. Stir in peas and cream.
4. Cut biscuits into 4–6 pieces. Place on top of soup, pressing lightly into liquid.
5. Cover and cook on high 1 hour until biscuits are fluffy and cooked through.
6. Brush tops with melted butter if desired. Serve warm.

Video

Notes

• Thicker Broth: If you want a creamier base, stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) before adding the biscuits.
• Dumpling Variations: Try using homemade drop biscuit dough if you prefer a from-scratch version.
• Veggie Add-Ins: Green beans, corn, or mushrooms make tasty additions.

This crockpot chicken and dumplings with biscuits recipe is the ultimate hands-off comfort food — creamy, hearty, and packed with flavor. Whether it’s a chilly weeknight or a cozy Sunday dinner, this dish will have everyone coming back for seconds.

This post was all about slow cooker chicken and dumplings!

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