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–+ servings

Easy Crockpot Chicken and Dumplings with Canned Biscuits

Fall-apart tender chicken breasts slow-cooked with sweet carrots, celery, and onions in a velvety, rich poultry herb gravy, topped with pillowy, fluffy canned biscuit dumplings that steam to perfection directly in the slow cooker. The ultimate comforting 6-hour slow-cooker family dinner with practically zero effort!
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Savory Chicken & Vegetable Base
  • 2 lbs boneless skinless chicken breasts about 3-4 large breasts
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and sliced into 1/2-inch coins
  • 3 ribs celery sliced into 1/2-inch half-moons
  • 3 cloves garlic minced
  • 3 cups low-sodium chicken bone broth
  • 2 cans 10.5 oz each condensed cream of chicken soup (or 2 cups homemade herb velouté)
  • 2 tbsp unsalted butter cubed
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme leaves
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp kosher salt
For the Fluffy Biscuit Dumplings
  • 1 can 16.3 oz refrigerated Grands buttermilk biscuits (8 count), cut into quarters
  • 1 tbsp all-purpose flour for dusting biscuits
  • 1 cup frozen sweet green peas stirred in during last 30 minutes
For Garnish
  • 2 tbsp fresh Italian flat-leaf parsley finely minced

Method
 

Step-by-Step Instructions
  1. Layer Chicken & Aromatics: Place diced onion, sliced carrots, celery, and minced garlic in the bottom of a 6-quart slow cooker. Lay the whole chicken breasts on top of the vegetables in an even layer.
  2. Pour Savory Gravy: In a bowl, whisk together chicken broth, cream of chicken soup, poultry seasoning, dried thyme, black pepper, and salt until smooth. Pour evenly over the chicken and vegetables. Scatter butter cubes across the top.
  3. Slow Cook on Low: Cover with lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 3.5 hours) until chicken is fall-apart tender and vegetables are soft.
  4. Shred the Chicken: Remove chicken breasts to a cutting board and shred into bite-sized chunks using two forks. Return the shredded chicken to the slow cooker and stir in frozen green peas.
  5. Drop the Biscuit Dumplings: Cut each raw refrigerated biscuit into 4 bite-sized pieces. Toss pieces lightly with 1 tablespoon flour. Drop biscuit pieces across the surface of the simmering chicken mixture, spacing them evenly. Gently push them slightly down into the gravy so they are partially submerged, but do not stir!
  6. Steam Dumplings to Fluffy Perfection: Cover tightly with the lid and cook on HIGH for an additional 60 to 75 minutes without removing the lid! The dumplings will double in size and cook into pillowy, cloud-like dumplings with cooked centers. Ladle into shallow bowls, garnish with minced parsley, and serve piping hot!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 46gProtein: 38gFat: 16gSaturated Fat: 6gCholesterol: 95mgSodium: 920mgPotassium: 640mgFiber: 4gSugar: 7gVitamin A: 3200IUVitamin C: 18mgCalcium: 90mgIron: 3.2mg

Notes

Chef Secret: Flatten each biscuit piece slightly with your fingers before dropping into the slow cooker, and toss them in 1 tablespoon of all-purpose flour! The flour dusting prevents the dumplings from sticking together in clumps and naturally thickens the savory chicken gravy into a rich, restaurant-style velouté as they steam.

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