This slow cooker chicken and dumplings with canned biscuits recipe is the cozy, creamy, no-fuss dinner I make when I want comfort food without standing over the stove. It uses simple grocery-store shortcuts like canned biscuits, frozen vegetables, cream of chicken soup, and chicken stock, yet still tastes homemade and hearty.
It’s the kind of dinner that feels like a warm hug, especially on a cold night, a busy weeknight, or one of those Sundays when you want the house to smell amazing but don’t want to work too hard.
Quick Look: Chicken & Dumplings with Canned Biscuits
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 4 hours
- 🍽️ Servings: 6
- ❤️ Why you'll love this recipe: This recipe with tender dumplings is easy, cozy, and very forgiving.
- 🧑🍳 Main Ingredients: chicken, soup, canned biscuits, broth and vegetables.
- 👌 Difficulty: Easy
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- Quick Look: Chicken & Dumplings with Canned Biscuits
- ❤️ Why You'll Love This Recipe
- 🍲 Ingredients for Slow Cooker Chicken and Dumplings with Canned Biscuits
- 👩🍳 How to Make Chicken and Dumplings Slow Cooker Recipe
- 🪄 Tips and Tricks
- 🗒 Stovetop stovetop chicken and dumplings directions:
- 🗒 Variations
- 🗒 Substitutions
- 🗒 Best served with
- 👝 How to Store Leftovers
- 🤔 Common Questions
- Chicken and Dumpling Slow Cooker Recipe
❤️ Why You'll Love This Recipe
This chicken and dumplings with canned biscuits recipe is easy, cozy, and very forgiving.
You do not need to make homemade dumplings. You do not need fancy ingredients. You do not even need to be a fabulous cook for this to turn out delicious.
The slow cooker does most of the work, and the canned biscuits go in near the end so they cook into soft, fluffy dumplings. It's a simple shortcut that makes this recipe feel homemade without making your kitchen look like a flour bomb went off.
🍲 Ingredients for Slow Cooker Chicken and Dumplings with Canned Biscuits
- Chicken: Use boneless skinless chicken breasts or chicken thighs.
- Canned Biscuits: Any kind work well.
- Frozen Vegetables: Frozen vegetables keep this recipe simple. I usually use a classic mix with peas, carrots, corn, and green beans.
- Cream of Chicken Soup
- Chicken Stock
👩🍳 How to Make Chicken and Dumplings Slow Cooker Recipe
Whip up a soul warming pot of chicken and dumplings in no time by using pre-made store-bought canned biscuits or frozen dumplings. Add everything else to the slow cooker except the dumplings and simmer away. Before serving add the dumplings and cook until they're fluffy and cooked through. This shortcut delivers a hearty meal that's easy enough for any day of the week.
🪄 Tips and Tricks
- Frozen dumplings can often be found in the freezer section.
- If using whole chicken pieces, after cooking, remove and shred chicken before adding dumplings. Add the chicken back and cook with the dumplings.
- Don't add the dumplings until you are about ready to serve. You just want them cooked through.
🗒 Stovetop stovetop chicken and dumplings directions:
- Saute vegetables
- Add cream of chicken soup and stock and stir
- Add 2-3 cups of bit sized chicken pieces or precooked shredded chicken.
- Add dumplings or cut biscuits into small pieces and place in the chicken stock mixture. Stir well.
- Taste and add salt and pepper as desired
- Reduce the heat, stir well, and let simmer for 5-10 minutes
- If soup thickens up after adding noodles or being refrigerated, just add a little water or stock.
- Taste and reseason: add salt and pepper as needed.
🗒 Variations
- Use Canned Biscuits vs. Frozen Dumplings: Canned biscuits give you soft, fluffy dumplings that soak up all the flavor. You add them at the end so they steam into tender pieces. Frozen dumplings, on the other hand, often need extra time or a bit of thawing and can end up firmer, which might change how they blend with the stew. In short, for that classic, cozy feel, canned biscuits are usually the best bet.
- Vegetables: Try potatoes, green beans, broccoli or mushrooms for a variation. Or use leftover veggies. Even leftover mashed or baked potatoes work.
🗒 Substitutions
This recipe is forgiving and variations and substitutions are welcome!
- Homemade dumplings can be substituted for canned biscuits or frozen dumplings.
- You may use vegetable stock, chicken stock, broth or homemade stock.
- Different vegetables above can be substituted for the ones in the recipe.
🗒 Best served with
- Green Tossed Salad with my favorite simple Balsamic Dressing
- Crunchy Bread
- Serve over mashed Potatoes
👝 How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
🤔 Common Questions
Chicken Choices: Dark Meat, Breasts, or Rotisserie
One of the great things about this easy chicken dumplings recipe is its versatility with the type of chicken you use. Whether you prefer dark meat, chicken breasts, or even rotisserie chicken, each option brings something unique to the table. Dark meat, like thighs, adds a richer flavor and stays tender. Chicken breasts offer a leaner option that's still juicy and delicious. Using a rotisserie chicken is a fantastic shortcut that adds gives you the best of both worlds, just debone the chicken and toss it in! (save the carcass for homemade stock....delish!)
Absolutely! Using frozen chicken and dumplings is a fantastic shortcut. Just ensure the chicken is fully cooked before adding the dumplings.
The best way to reheat chicken dumplings is on the stove. Place them in a pot with a bit of broth to keep them from drying out. Heat gently until warmed through.
Chicken and Dumpling Slow Cooker Recipe
Equipment
- 1 Slow Cooker
Ingredients
- 1 large onion diced
- 10.5 ounces condensed cream of celery soup 1 can (or omit and use 2 cans of cream of chicken)
- 10.5 ounces condensed cream of chicken soup 1 can
- 1 tablespoon chopped fresh parsley
- 1 teaspoon poultry seasoning
- black pepper to taste
- 4 boneless skinless chicken breasts or dark meat / rotisserie
- 2 cups chicken broth
- 2 cups frozen peas and carrots or your favorite blend of frozen vegetables
- 16.3 ounces refrigerated biscuits 1 can Buttermilk, Country, or Homestyle or 1 package frozen dumplings
Instructions
- Add onion to 6 qt crockpot and top with chicken breasts.
- In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning, and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 3-4 hours or low for 7-8.
- Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.
- To Serve
- Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.
