Crockpot Chicken and Dumplings with Biscuits

Some nights you need a big bowl of comfort food without spending an hour at the stove. This crockpot chicken and dumplings with biscuits is my answer. You toss everything in the slow cooker, and refrigerated biscuits turn into soft, fluffy dumplings right in the creamy sauce.

I’ve made this more times than I can count, especially once the weather turns cool. It’s one of my favorite easy fall dump-and-go slow cooker recipes because it tastes as if you worked on it all afternoon, but the hands-on time is about 10 minutes.

Table of contents

• What is Crockpot Chicken and Dumplings with Biscuits?
• Key Takeaways
• Ingredient Notes
• How to Make Crockpot Chicken and Dumplings with Biscuits
• Tips for the Best Crockpot Chicken and Dumplings
• Variations
• Frequently Asked Questions
• What to Serve with Chicken and Dumplings
• Storage Tips
• More Crockpot Recipes

What is Crockpot Chicken and Dumplings with Biscuits?

Crockpot chicken and dumplings with biscuits is a shortcut version of the Southern classic. Chicken, vegetables, and a creamy broth cook slowly in the crockpot, then you stir in refrigerated biscuit pieces, which cook into tender dumplings. It gives you homemade flavor without rolling out dumpling dough.

Key Takeaways

• About 10 minutes of prep, 4 hours in the slow cooker
• Canned biscuits make the dumplings, no dough to mix or roll
• Uses pantry staples: cream soups, broth, frozen peas and carrots
• Kid-friendly and feeds 6
• Easy to make gluten-free with a few swaps

Ingredient Notes

• Sweet onion: Adds mild sweetness. Layering it on the bottom keeps the chicken off the direct heat.
• Celery: Classic chicken soup flavor and a little texture.
• Boneless skinless chicken breast: Easy to shred. Thighs work too and stay extra juicy.
• Dried oregano and thyme: Give the broth that cozy, homemade flavor.
• Cream of celery and cream of chicken soup: Make the sauce thick and creamy. For gluten-free, use my gluten-free cream of chicken soup or a certified GF canned brand.
• Chicken broth: Thins the soups into a silky sauce. Use low-sodium if you want more control over salt.
• Frozen peas and carrots: Add color and veggies with zero chopping. Thaw them first so they don’t cool down the pot.
• Refrigerated biscuits: The dumpling shortcut. Any 8- to 10-count can works. For gluten-free, use gluten-free homemade biscuits or a GF refrigerated biscuit dough.

How to Make Crockpot Chicken and Dumplings with Biscuits

1. Cut onion and scatter evenly on the bottom of the crockpot.
2. Cut celery and add on top of the onion.
3. Lay chicken on top of the celery.
4. Season with oregano, thyme, salt, and pepper.
5. Pour soup and chicken broth over chicken.
6. Cover and cook on high for 3 hours or until chicken is at least 165*F.
7. Slightly roll out biscuits and cut them into quarters, strips, or bite-sized pieces.
8. Stir biscuits into the mixture, making sure they are covered with liquid.
9. Stir in peas and carrots.
10. Remove chicken from the crockpot and shred.
11. Add chicken back to crockpot.
12. Cook for an additional 60 minutes, stirring every 30 minutes.
13. Season with salt and pepper before serving.
14. Serve immediately following cooking.

Tips for the Best Crockpot Chicken and Dumplings

• Keep the biscuits submerged. Pieces sitting on top stay dry. Push them under the sauce when you stir.
• Cut the biscuits small. Smaller pieces cook evenly and won’t be gummy in the middle.
• Don’t lift the lid too often. Each peek adds cooking time. Stir only every 30 minutes.
• Too thick? Stir in an extra 1/2 to 1 cup of chicken broth at the end.
• Too thin? Leave the lid cracked for the last 20 minutes so some liquid cooks off.
• Low setting: Cook on LOW for 6 hours, then add the biscuits and cook on HIGH for 1 hour.

Variations

• Gluten-free: Use gluten-free cream soups (or homemade gluten-free cream of chicken), GF broth, and gluten-free biscuits made from my gluten-free Bisquick mix.
• Rotisserie chicken: Skip the first cooking step. Add 4 cups of shredded chicken with the biscuits.
• Chicken thighs: Swap them in pound for pound for richer flavor.
• More veggies: Add diced potatoes with the onions, or stir in green beans with the peas.
• Herb swap: Use 1 teaspoon of poultry seasoning instead of the oregano and thyme.

Frequently Asked Questions

Yes. Refrigerated canned biscuits make soft, fluffy dumplings. Cut them into pieces and cook them in the hot sauce for about an hour.

Add the biscuits only for the last hour, keep the pieces small, and cook on HIGH. Serve right away for the best texture.

HIGH for 3 hours, then 1 more hour with the dumplings, is the fastest. You can cook the chicken on LOW for 6 hours, but switch to HIGH once you add the biscuits.

Yes. The raw chicken cooks right in the sauce. Just make sure it reaches 165°F before you shred it.

Yes. Use gluten-free cream soups, broth, and biscuits. Everything else in this recipe is naturally gluten-free

The pieces were too big, or they weren’t fully covered in liquid. Cut them smaller and give them 15 to 20 more minutes.

What to Serve with Chicken and Dumplings

• A simple green salad or steamed green beans.
• Gluten-free green bean casserole for a holiday-style dinner.
• Cranberry sauce on the side. Try my homemade cranberry sauce.
• Roasted carrots or broccoli.
• Crockpot apple cobbler for dessert.

Storage Tips

Fridge: Store in an airtight container for up to 3 days. The dumplings soak up the sauce as it sits.

Freezer: You can freeze it for up to 2 months, but the dumplings get softer after thawing. Freeze the chicken mixture before adding the biscuits for the best texture.

Reheat: Warm it on the stovetop over medium-low heat with a splash of broth, stirring gently. Microwave single servings in 60-second bursts.

This crockpot chicken and dumplings with biscuits is one of our all-time favorite comfort meals. It’s cozy, simple, and made with ingredients you probably already have on hand. If you love easy slow cooker dinners, try my Slow Cooker Chicken and Stuffing or browse 20+ Easy Fall Slow Cooker Soup Recipes next.

More Crockpot Recipes

• Crockpot Chicken and Dumplings with Biscuits

• 20+ Easy Fall Slow Cooker Soup Recipes

• 20 Easy Quick Chili Recipes (Gluten-Free Options!)

• Easy Fall Dump-and-Go Slow Cooker Recipes