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.

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Prep Time 15

Cook Time 6

Total Time 6 15

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

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