Crockpot Chicken and Dumplings with Biscuits Recipe

Name: Crockpot Chicken and Dumplings with Biscuits
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts; 2 cans (10.5 oz each) cream of chicken soup; 3 cups low-sodium chicken broth; 1 onion, diced; 3 carrots, sliced; 2 stalks celery, sliced; 1 tsp poultry seasoning; 1/2 tsp black pepper; 1 can (16 oz) refrigerated biscuit dough (8 biscuits); 1/2 cup frozen peas; 2 tbsp chopped parsley

Prep Time: 15 min Cook Time: 5 hrs 30 min Total: 5 hrs 45 min Servings: 6

Crockpot chicken and dumplings with fluffy biscuit dumplings in creamy broth

This is the biscuit-shortcut version of chicken and dumplings that Southern grandmothers pretend not to use and absolutely use: chicken slow-cooked in creamy broth, then refrigerated biscuit dough cut into quarters and dropped in for the last hour, where it swells into tender, slippery dumplings. No rolling, no flour storm on the counter. It's a full pot of comfort that costs about twelve dollars and tastes like a snow day. Don't peek during the dumpling hour — the steam is doing the work.

Jump to Recipe ↓

Ingredients

1 1/2 lbs boneless, skinless chicken breasts
2 cans (10.5 oz each) cream of chicken soup
3 cups low-sodium chicken broth
1 onion, diced
3 carrots, sliced
2 stalks celery, sliced
1 tsp poultry seasoning
1/2 tsp black pepper
1 can (16 oz) refrigerated biscuit dough (8 biscuits)
1/2 cup frozen peas
2 tbsp chopped parsley

Instructions

Add the chicken, cream of chicken soup, broth, onion, carrots, celery, poultry seasoning, and pepper to the crockpot; stir around the chicken.
Cover and cook on LOW 4 hours (or HIGH 2), until the chicken shreds easily.
Shred the chicken in the pot. Cut each biscuit into quarters and stir the pieces gently into the hot liquid.
Cover and cook on HIGH 1 hour without lifting the lid, until the dumplings are puffed and cooked through (no doughy centers).
Stir in the peas and parsley, let them warm 5 minutes, and serve in wide bowls.

Ingredient Substitutions

Ingredient	Substitute	Notes
Refrigerated biscuits	Drop dumplings (2 cups Bisquick + 2/3 cup milk)	Spoon in walnut-size blobs; same 1-hour finish
Chicken breasts	Rotisserie chicken (3 cups)	Skip the first cook — add with the dumplings
Cream of chicken soup	Cream of celery	Slightly lighter, still creamy
Poultry seasoning	1/2 tsp each thyme and sage	The same flavor, unpacked

Storage & Reheating

Refrigerate up to 3 days. The dumplings keep drinking broth, so leftovers are thicker — add broth as you reheat.

We don't recommend freezing once the dumplings are in; they turn to paste. Freeze the creamy chicken base alone and add fresh biscuits when you reheat.

Frequently Asked Questions

Why are my dumplings gummy in the middle?

The lid came off during the dumpling hour, or the pieces were too big. Quarter the biscuits, keep the lid shut the full hour on HIGH, and test one before serving.

Can I use homemade biscuit dough?

Absolutely — any rolled or drop biscuit dough works. Canned is the weeknight shortcut, not a requirement.

Flat dumplings or fluffy — which is this?

Fluffy (Southern “drop” style). For flat Cracker Barrel-style strips, roll the biscuit dough thin, cut into ribbons, and reduce the finish to 40 minutes.

Can I make it ahead for guests?

Cook the base ahead and refrigerate; on the day, bring it back to a simmer on HIGH and do the dumpling hour fresh. Dumplings wait for no one.