Crockpot Chicken and Dumplings with Biscuits

Introduction

There’s something so comforting about a warm bowl of chicken and dumplings, and this Crockpot Chicken and Dumplings with Biscuits is the ultimate cozy meal. Slow cooking allows tender chicken to meld with creamy broth, vegetables, and aromatic seasonings, while soft, fluffy biscuit dumplings cook right on top to create a hearty and satisfying dish. It’s comfort food at its finest, requiring minimal effort but delivering maximum flavor.

This recipe takes a beloved Southern classic and makes it weeknight-friendly by using the crockpot. It’s rich, creamy, and filling, perfect for chilly evenings or when you want a home-cooked meal without spending hours in the kitchen.

Why I Love This Recipe

I love this recipe because it combines comfort, ease, and flavor all in one pot. The crockpot does all the heavy lifting, and the addition of biscuit dough makes the dish extra indulgent and hearty. It’s the kind of meal that warms you from the inside out, filling the kitchen with inviting aromas that remind me of family dinners and cozy gatherings.

It’s also incredibly versatile—you can make it with pantry staples, use refrigerated biscuits for convenience, or even homemade dough if you want to go all out. Plus, it’s a dish that pleases both kids and adults alike, making it one of my go-to recipes for family dinners.

Why It’s a Must-Try Dish

• Low effort, big payoff – Just toss the ingredients in your crockpot and let it work its magic.
• Ultimate comfort food – Creamy, hearty, and full of flavor.
• Family-friendly – Even picky eaters can’t resist the fluffy biscuit dumplings.
• Versatile – Great for weeknights, potlucks, or cozy Sunday dinners.

This dish proves that you don’t need fancy ingredients to make a meal feel special—sometimes the simplest recipes are the most memorable.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 6–7 hours (on LOW) or 3–4 hours (on HIGH)
• Servings: 6 servings
• Calories: ~410 per serving (varies depending on biscuit brand and cream used)
• Course: Main Course
• Cuisine: American (Southern-inspired comfort food)

Ingredients

For the Chicken and Base:

• 1 ½ to 2 lbs boneless, skinless chicken breasts or thighs
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)

For the Dumplings:

• 1 can (16 oz) refrigerated biscuit dough (like Pillsbury Grands), cut into quarters
• ½ cup frozen peas (added at the end)
• ½ cup heavy cream or half-and-half (optional, for extra creaminess)

Step-by-Step Preparation Method

1. Prepare the Base
   • Place chicken breasts or thighs into the bottom of the crockpot.
   • Add onion, carrots, celery, garlic, chicken broth, cream of chicken soup, and seasonings. Stir gently to combine.
2. Slow Cook the Chicken
   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken
   • Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir.
4. Add the Biscuit Dumplings
   • Cut refrigerated biscuits into quarters. Drop them evenly into the crockpot mixture. Stir gently so they don’t stick together.
5. Finish Cooking
   • Cover and cook for another 1 hour on HIGH, stirring occasionally, until the biscuit dough is fluffy and cooked through.
6. Final Touches
   • Stir in peas and heavy cream (if using). Cook for 5 more minutes.

How to Serve This Recipe

Serve hot in deep bowls, making sure each serving gets both chicken and dumplings. Garnish with fresh parsley for brightness. This dish pairs well with a crisp side salad or roasted vegetables to balance its richness.

Recipe Tips

• Use chicken thighs instead of breasts for a juicier, richer flavor.
• Don’t over-stir the biscuits while they’re cooking, or they may become mushy.
• For more flavor, sauté the onions, carrots, celery, and garlic in butter before adding them to the crockpot.
• Add a pinch of cayenne pepper or smoked paprika for a slight kick.

Variations

• Homemade Dumplings: Use homemade drop biscuit dough instead of canned for a more traditional touch.
• Herby Version: Add fresh rosemary, thyme, or sage for a more aromatic dish.
• Cheesy Dumplings: Sprinkle shredded cheddar cheese over the biscuit dough before cooking.
• Vegetable Boost: Add mushrooms, green beans, or corn for extra nutrition.
• Spicy Twist: Stir in a splash of hot sauce or red pepper flakes.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in freezer-safe containers for up to 2 months. Note: Dumplings may lose some texture after freezing.
• Reheating: Warm gently on the stove or in the microwave. Add a splash of broth or cream if it thickens too much.

Special Equipment Needed

• Crockpot / Slow Cooker (6-quart recommended)
• Sharp knife and cutting board
• Ladle for serving

Conclusion

This Crockpot Chicken and Dumplings with Biscuits is the definition of cozy comfort food. It’s creamy, hearty, and full of flavor, with tender chicken, rich broth, and fluffy dumplings that make every spoonful satisfying. Best of all, the crockpot makes it effortless—you can set it, forget it, and come home to a hot, home-cooked meal. Perfect for busy weeknights, family gatherings, or anytime you crave a taste of Southern comfort.

Print Recipe

Crockpot Chicken and Dumplings with Biscuits

Author: Laura Bennett Cuisine: American Courses: Chicken

Difficulty: Beginner Prep Time 15 mins Cook Time 9 hrs Total Time 9 hrs 15 mins

Servings: 6 Calories: 410 per serving

Description

There’s something so comforting about a warm bowl of chicken and dumplings, and this Crockpot Chicken and Dumplings with Biscuits is the ultimate cozy meal.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken and Base:

• 1 ½ 1 to 2 lbs boneless, skinless chicken breasts or thighs
• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can (10.5 oz)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)

For the Dumplings:

• 1 can (16 oz)
• ½ cup frozen peas (added at the end)
• ½ cup heavy cream or half-and-half (optional, for extra creaminess)

Instructions

1. Prepare the Base: Place chicken breasts or thighs into the bottom of the crockpot. Add onion, carrots, celery, garlic, chicken broth, cream of chicken soup, and seasonings. Stir gently to combine.
2. Slow Cook the Chicken: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken: Remove chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir.
4. Add the Biscuit Dumplings: Cut refrigerated biscuits into quarters. Drop them evenly into the crockpot mixture. Stir gently so they don’t stick together.
5. Finish Cooking: Cover and cook for another 1 hour on HIGH, stirring occasionally, until the biscuit dough is fluffy and cooked through.
6. Final Touches: Stir in peas and heavy cream (if using). Cook for 5 more minutes.

Keywords: Crockpot Chicken and Dumplings with Biscuits