What’s the best type of biscuit dough for chicken and dumplings?

Refrigerated canned biscuits are the most convenient and work perfectly in this Crock Pot Chicken and Dumplings recipe. Choose a classic style (not flaky layers) so the dough puffs up like traditional dumplings. If you're avoiding processed foods, you can use homemade biscuit dough instead.

Can I make this Crock Pot Chicken and Dumplings recipe ahead of time?

Yes! You can prepare the chicken and soup mixture ahead and refrigerate it for up to 24 hours before cooking. Add the biscuit dough during the last hour of cooking. You can also freeze leftovers for up to 3 months in an airtight container.

How do I know when the dumplings are fully cooked?

The dumplings are done when they are puffed up, no longer doughy in the center, and have a soft, biscuit-like texture. This typically takes about 1 hour on HIGH heat in the slow cooker. Avoid opening the lid too often, as it releases heat and can extend cooking time.

Crock Pot Chicken and Dumplings – Easy Comfort Food

Name: Crock Pot Chicken and Dumplings
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 3 to 4 boneless skinless chicken breasts; 2 (10.5 oz) cans unsalted cream of chicken soup; 2 cups low-sodium chicken broth; 1 tsp onion powder; 1/2 tsp garlic powder; 2 tbsp melted butter; 1 (16.3 oz) can refrigerated biscuits, cut into 8 pieces each; Salt and black pepper to taste; Optional: dried parsley and fresh cracked pepper for garnish

Description

This Crock Pot Chicken and Dumplings recipe is a creamy, comforting slow cooker classic made with tender chicken, flavorful broth, and fluffy biscuit dumplings. It’s an easy, one-pot meal perfect for family dinners or cozy nights in.

Ingredients

Scale

3 to 4 boneless skinless chicken breasts
2 (10.5 oz) cans unsalted cream of chicken soup
2 cups low-sodium chicken broth
1 tsp onion powder
1/2 tsp garlic powder
2 tbsp melted butter
1 (16.3 oz) can refrigerated biscuits, cut into 8 pieces each
Salt and black pepper to taste
Optional: dried parsley and fresh cracked pepper for garnish

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Instructions

Spray a 6-quart slow cooker with nonstick cooking spray.
Season chicken breasts with salt and black pepper, then place in the slow cooker.
In a bowl, whisk together cream of chicken soup, chicken broth, melted butter, onion powder, and garlic powder.
Pour the mixture over the chicken in the slow cooker.
Cover and cook on LOW for 5 hours.
Remove the chicken and shred it with two forks.
Return shredded chicken to the slow cooker and stir to combine.
Cut each biscuit into 8 small pieces and place them over the chicken mixture.
Cover and cook on HIGH for 1 hour, or until biscuits are fully cooked through.
Garnish with fresh cracked pepper and dried parsley before serving.

Notes

Use unsalted cream of chicken soup to better control sodium levels.
For thicker sauce, mix 2 tbsp cornstarch with warm water and stir in after shredding the chicken.
Chicken thighs or tenderloins can be used instead of breasts for a juicier result.
Frozen vegetables can be added for extra nutrition.
This dish freezes well for up to 3 months in airtight containers.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 980mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg