This Crock Pot Chicken and Dumplings with Biscuits is the ultimate comfort food—tender chicken and vegetables simmered in a creamy, savory broth, topped with soft, fluffy dumplings made from refrigerated biscuit dough. It’s a hands-off, weeknight-friendly version of the classic Southern dish that delivers all the cozy flavor with minimal effort. The slow cooker does the heavy lifting, and the biscuits steam right on top to become pillowy dumplings that soak up every bit of the delicious broth.
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 medium carrots, peeled and sliced (about 1 ½ cups / 180 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 cup (120 g) frozen peas
- 1 cup (240 ml) heavy cream or half-and-half
- 1 can (16.3 oz / 462 g) refrigerated buttermilk biscuits (8 count)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Place the chicken breasts (or thighs) in the bottom of a 6-quart (5.7 L) slow cooker. Add the diced onion, sliced carrots, celery, and minced garlic on top.
- In a medium bowl, whisk together the chicken broth, condensed cream of chicken soup, thyme, parsley, black pepper, and salt. Pour the mixture over the chicken and vegetables.
- Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 ½ hours, until the chicken is tender and cooked through. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Carefully remove the chicken to a cutting board. Let it rest for 5 minutes, then shred with two forks. Return the shredded chicken to the slow cooker.
- Stir in the frozen peas and the heavy cream (or half-and-half). If you prefer a thicker broth, stir in the cornstarch-water mixture now.
- Open the can of biscuits and cut each biscuit into quarters. Gently drop the biscuit pieces into the slow cooker, pushing them slightly into the liquid so they are mostly submerged.
- Cover and cook on HIGH for 1 hour, or until the biscuits are cooked through and have puffed up into dumplings. Do not lift the lid during this hour—the steam is what cooks the biscuits.
- Serve hot, spooning the dumplings and broth into bowls. Garnish with extra parsley if desired.
Tips
- Don’t lift the lid during the last hour. The steam inside the slow cooker is what cooks the biscuit dumplings. Opening the lid lets the heat escape and can leave you with doughy centers.
- Use chicken thighs for extra flavor. Thighs stay juicier and add more richness to the broth. If you use breasts, be careful not to overcook them—check at the 3-hour mark on LOW.
- Make it gluten-free: Use a gluten-free cream of chicken soup and gluten-free biscuit dough (or a gluten-free baking mix to make drop dumplings). The rest of the ingredients are naturally gluten-free.
- Thicken the broth to your liking. If you prefer a thinner broth, skip the cornstarch slurry. If you like it thicker, add it before the biscuits—it will thicken as it cooks.
Serving Suggestions
Serve this hearty dish as a main course with a simple green salad or steamed green beans on the side. It’s also wonderful with a slice of crusty bread to soak up the extra broth. For a truly Southern meal, pair it with collard greens or a side of buttermilk cornbread.
Variations
- Herb Dumplings: Brush the biscuit pieces with melted butter and sprinkle with dried dill or chives before adding them to the slow cooker.
- Vegetable-Packed: Add 1 cup of sliced mushrooms or a cup of chopped kale along with the carrots and celery for extra vegetables.
- Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño to the broth for a little heat.
- No Cream Soup: If you don’t have condensed cream of chicken soup, replace it with 1 cup of whole milk and 2 tablespoons of butter, and increase the cornstarch slurry to 3 tablespoons cornstarch mixed with 3 tablespoons water.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb liquid and soften, but the flavor remains delicious. To reheat, place a portion in a saucepan over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Stir gently until heated through to 165°F (74°C). You can also reheat individual servings in the microwave for 2–3 minutes, stirring halfway. Freezing is not recommended because the dumplings become mushy when thawed.
Frequently Asked Questions
Can I use frozen chicken? Yes, you can use frozen chicken breasts or thighs, but you’ll need to add 1–2 hours to the cooking time on LOW. Make sure the chicken reaches 165°F (74°C) before shredding.
Why are my dumplings doughy in the middle? This usually happens if the lid is lifted during the final hour, or if the biscuits were not fully submerged in the liquid. Make sure the slow cooker is on HIGH during that last hour and keep the lid closed.
Can I make this in advance? You can prepare the chicken and broth base up to 2 days ahead, but add the biscuits only when you’re ready to serve. Reheat the base on the stove, then add the biscuits and simmer covered for 15–20 minutes, or until cooked through.
Can I use homemade biscuit dough instead of canned? Absolutely. Use your favorite drop-biscuit recipe—just drop spoonfuls of the dough onto the hot broth and cook as directed. Homemade dough may take slightly longer to cook, so check for doneness with a toothpick.
Is this recipe gluten-free? As written, no. But you can make it gluten-free by using a gluten-free cream of chicken soup and gluten-free biscuit dough. Check all labels to ensure no cross-contamination.
Can I cook this on HIGH the whole time? Yes, you can cook on HIGH for 2 ½ hours for the chicken, then add the biscuits and cook for another hour on HIGH. The total time will be about 3 ½ hours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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