I finally perfected a Crock Pot Chicken And Dumplings With Biscuits recipe that hides a surprising secret ingredient.

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I didn’t think a can of biscuits and a pile of chicken could surprise me, but my Slow Cooker Chicken And Dumplings {with Canned Biscuits} proved me wrong. I toss big chunks of chicken into the pot, let it do its thing and finish with torn refrigerated biscuits that plump right in the pot.

If you ever type Chicken Dumplings Recipe Crockpot into Google you’ll see a million takes, but this one leans on simplicity and a couple small tricks that somehow make it sing. People call it Crock Pot Chicken And Dumplings With Biscuits for a reason, and you’ll know after one spoonful.

Ingredients

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Lean protein, builds muscle, low carbs but can be bland if not seasoned often
Sweet root veg, adds fiber and vitamin A, gives natural sweetness and color too
Adds savory depth small vitamin C, some carbs, browns to sweeter flavor often
Liquid base, low calorie, boosts savory taste, watch for high sodium in cans though
Creamy texture and rich flavor, adds fat and sodium, convenient but processed sometimes
Quick dumpling stand in, adds carbs and buttery taste, more processed than scratch though
Thickener that makes sauce silky, zero flavor, just carbs, use sparingly mostly

Ingredient Quantities

about 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, trimmed and cut into big chunks

1 medium yellow onion, chopped (rough is fine)

2 large carrots, peeled and sliced

2 celery stalks, sliced

3 cups low sodium chicken broth

1 can (10.5 oz) condensed cream of chicken soup

1 can (10.5 oz) condensed cream of mushroom soup

1 teaspoon dried thyme

1 teaspoon garlic powder

1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley

about 1 teaspoon kosher salt and 1/2 teaspoon black pepper, adjust to taste

2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)

1 can (16 oz, 8 count) refrigerated biscuits, each biscuit halved or quartered

2 tablespoons unsalted butter, cut into pats (optional, for richer flavor)

1 cup frozen peas or mixed vegetables (optional)

How to Make this

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1. Trim and cut the chicken into big chunks, peel and slice the carrots, chop the onion roughly, slice the celery and cut each refrigerated biscuit in half or quarters so theyre ready to drop in later.

2. Put the chopped onion, carrots and celery in the bottom of the slow cooker and lay the chicken chunks on top, sprinkle thyme, garlic powder, parsley, salt and pepper over everything.

3. In a bowl whisk together the chicken broth, condensed cream of chicken soup and condensed cream of mushroom soup until smooth, then pour that over the chicken and veggies.

4. Add the optional pats of butter on top if you want a richer flavor, cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and falling apart.

5. Remove the chicken to a plate, shred it with two forks (or your hands if you want), then return the shredded chicken to the slow cooker and stir to combine.

6. Mix the cornstarch with the cold water to make a slurry and stir it into the broth in the slow cooker, then turn to HIGH and cook 10 to 15 minutes until the cooking liquid begins to thicken.

7. Stir in the frozen peas or mixed vegetables now if using, taste and adjust seasoning with more salt or pepper if needed.

8. Nestle the halved or quartered biscuits into the hot thickened mixture, spacing them so they cook through; you can push them down a little so they soak up the sauce.

9. Cover and cook on HIGH for 45 to 60 minutes or on LOW for
1.5 to 2 hours, until the dumplings are set and cooked through and the tops are slightly puffed.

10. Let the pot sit 5 minutes before serving so the stew firms up a bit, then spoon into bowls, sprinkle extra parsley if you like and enjoy.

Equipment Needed

1. 5 to 6 quart slow cooker
2. Cutting board (big enough for chicken)
3. Sharp chef’s knife
4. Measuring cups and measuring spoons
5. Large mixing bowl
6. Whisk (or a fork) for the broth and soup mix
7. Small bowl for the cornstarch slurry
8. Two forks for shredding the chicken
9. Wooden spoon or heatproof spatula for stirring

FAQ

Q: When should I add the canned biscuits so they cook right? A: Add them at the end, after the chicken is cooked and shredded. Put the halved or quartered biscuits on top of the hot stew, cover and cook on HIGH about 45 to 60 minutes or on LOW about 90 to 120 minutes. Don’t stir while they cook or they’ll get soggy, they need steam to puff up.

Q: My broth is too thin, how do I thicken it? A: Stir the 2 tablespoons cornstarch and 2 tablespoons cold water slurry into the hot liquid after you shred the chicken, then switch to HIGH and cook 10 to 15 minutes until it thickens. If it still seems thin, make another slurry (1 tsp cornstarch + 1 tsp water) and add a little at a time.

Q: Can I use chicken thighs instead of breasts, will it change cooking time? A: Yes, boneless thighs work great and stay juicier. Cook time is about the same in the slow cooker, just check that the meat shreds easily with a fork before shredding. Thighs are more forgiving so less likely to dry out.

Q: How do I add frozen peas or mixed veggies so they don’t get mushy? A: Stir frozen peas or mixed veggies in during the last 10 to 15 minutes of cooking, or right after you add the cornstarch slurry. That keeps them bright and not mushy.

Q: Any tips to get the biscuit tops golden and not just steamed? A: For a browner top, remove the biscuits after they’re cooked enough to hold shape and briefly pop them under a preheated 375 F oven or broiler for 3 to 5 minutes. Or brush the biscuit tops with the optional pats of butter before they finish cooking for a richer flavor.

Q: Can I make this ahead or freeze it? A: You can make and freeze the chicken-vegetable base (no biscuits) for up to 3 months. Reheat and then add fresh refrigerated biscuits at the end. If you refrigerate leftovers with dumplings, they keep 3 to 4 days but the biscuits will soften over time, they’re best eaten the first day.

Slow Cooker Chicken And Dumplings {with Canned Biscuits} Recipe Substitutions and Variations

Chicken: swap the raw breasts/thighs for a 2–3 cup shredded rotisserie chicken or cooked turkey, tossed in near the end, works great if you want the slow cooker to finish faster.
Condensed cream soups: replace both cans with about 1 1/2 cups whole milk or half and half plus 2 tablespoons all purpose flour (whisk flour into milk first, then stir into the hot broth to thicken), for a fresher, less salty base.
Refrigerated biscuits: use a quick drop biscuit made from 2 cups biscuit mix (like Bisquick) mixed with about 2/3 cup milk, drop spoonfuls on top instead of canned biscuits, easier if you dont have the can.
Chicken broth: use 3 cups low sodium vegetable broth for a vegetarian twist, or 3 cups water with 1 to 1 1/2 tablespoons chicken bouillon paste or crushed bouillon cubes if thats all you got.

Pro Tips

1) Brown the chicken first in a hot skillet for a few minutes, it takes only 5 to 7 minutes but adds real depth and keeps the texture from turning mushy when it slow cooks.

2) Be careful with salt since those condensed soups are already pretty salty, taste and adjust near the end, and if it tastes flat try a splash of lemon juice or a teaspoon of Dijon mustard to brighten it up.

3) Add the cornstarch slurry slowly and only after you shred the chicken, heat it until you see it thicken a bit before dropping the biscuits in, that way the dough soaks up sauce but doesn’t turn soggy on top.

4) If you want richer mouthfeel stir in a spoonful of cream cheese or a little heavy cream after thickening, and brush the biscuit tops with melted butter and a pinch of sea salt halfway through baking for nicer color and flavor.