Easy Slow Cooker Chicken And Dumplings With Canned Biscuits

Q: Is there anything more comforting than chicken & dumplings?

A: Nope!

How do you make chicken & dumplings in a slow cooker?

This recipe is broken down into two parts: cooking chicken and cooking biscuits. First, you lay boneless skinless chicken breasts over a bed of onion in your slow cooker, then pour cream of chicken soup and chicken broth on top. Once the chicken is cooked, it's time to add the vegetables and biscuits. That's it.

Why does this recipe use cream of chicken soup?

Nothing quite beats the creamy texture and savory flavor of cream of chicken soup. You can absolutely make your own copycat recipe from scratch, but we lean on the canned stuff for convenience here.

How do the biscuits cook in the slow cooker?

So first you cook the chicken mixture, and then for the last hour you cook the biscuits. The heat in the slow cooker will help the biscuits rise and "bake". They'll need a lot longer in the slow cooker though—about an hour to be fully cooked through.

Can I use dumpling dough from scratch?

Absolutely! We use refrigerated canned biscuits here for convenience, but we can only imagine what this recipe would taste like with our perfect flaky biscuits.

Need more chicken inspo? Check out our new cookbook Insanely Easy Chicken Dinners. It's packed solid with so many chicken recipes that you could literally make chicken for dinner every night for three months and never get bored.

Editor's Note: This recipe was edited slightly on February 4, 2021.

Yields: 4 servings

Prep Time: 0 hours 10 mins

Total Time: 4 hours 10 mins

onion, chopped

1 1/4 lb.

boneless skinless chicken breasts

1 tsp.

dried oregano

Kosher salt

Freshly ground black pepper

(10.5-oz.) cans cream of chicken soup

2 c.

low-sodium chicken broth

sprigs fresh thyme

bay leaf

stalks celery, chopped

large carrots, peeled and chopped

1 c.

frozen peas, thawed

cloves garlic, minced

(16.3-oz.) can refrigerated biscuits

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
Pour soup and broth over chicken, then add thyme and bay leaf. Cover and cook on High until the chicken is cooked through, about 3 hours.
Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut or tear biscuits into small bite-sized pieces then stir into chicken mixture. Spoon liquid over any biscuits at the top.
Cook on High until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.

The bottoms of the biscuits will be a little doughy, which we kind of love. But don't worry—they're still cooked.

Crockpot Chicken and Dumplings Horizontal

Ethan Calabrese

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Delish: Insanely Easy Chicken Dinners

amazon.com

Lauren Miyashiro Food Director Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io