Name: Easy Crockpot Chicken and Dumplings with Canned Biscuits
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 cans cream of chicken soup (10.5 ounces each); 1/2 medium onion (chopped (or 2 Tablespoons dried minced onion)); 1 1/2 teaspoons granulated garlic; 2 bay leaves; 1 ½ teaspoons dried parsley (optional); 1 teaspoon Kosher salt; 1 teaspoon coarse black pepper; 4 large chicken breasts (boneless skinless, about 3 pounds); 5 tablespoons butter; 2 cups chicken broth; 1 can Pillsbury Buttermilk Grands Biscuits (16.3 ounces); ½ cup all-purpose flour

Jump to Recipe

This Crockpot Chicken and Dumplings recipe is easy to make with a few simple ingredients and Pillsbury canned biscuits. Perfect for when you want a hearty dinner without spending hours in the kitchen.

Nothing beats a big bowl of hot chicken and dumplings, especially on a chilly night. What’s even better is you’ll need just 15 minutes of prep to make this easy recipe. Toss everything but the biscuits in the slow cooker and let it do the work.

A green bowl filled with slow cooker chicken and dumplings made with biscuits.

We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

While dumplings are usually a time-consuming from-scratch recipe, I’ve modified this slow cooker dish to make it simple and painless. And you don’t need to mix or roll any dough because we’re using canned biscuits.

The crockpot is the perfect choice for making comfort food recipes like our Olive Garden Italian chicken.

Ingredients to make crockpot chicken and dumplings with canned biscuits with text labels.

Crockpot Chicken and Dumplings with Biscuits Ingredients

Chicken: I used boneless skinless chicken breasts.
Soup & broth: you’ll need a couple of cans of cream of chicken soup (or use your favorite homemade condensed cream of chicken soup recipe. If needed, swap for cream of celery, and don’t forget the chicken broth.
Spices: garlic, salt, black pepper, bay leaves, parsley (optional).
Butter: use salted or unsalted, it doesn’t matter.
Onion: swap for dried minced onion if desired.
Canned biscuits: our favorite is the Pillsbury Grands refrigerated biscuit dough.
Flour: all-purpose works the best.

Get the complete ingredients & directions in the recipe card below.

How to Make Chicken and Dumplings in the Crockpot

Lightly grease the crockpot liner with non-stick spray.

Side by side images of mixing all the sauce ingredients together in the slow cooker and adding the chicken, butter and broth with text overlay.

Add the condensed chicken soup and seasonings to the crockpot liner and stir.

Submerge the chicken breasts into the soup mixture, then place the butter on top. Pour in the chicken broth and place the lid on. Set the timer for 4 hours on High.

Two photo collage of cutting the Pillsbury Grands biscuits into quarters and rolling the dough balls in flour with text overlay.

When the four-hour mark is approaching, start prepping your Pillsbury biscuits. Cut each biscuit into 4 pieces and roll into a ball shape.

Then roll them through a little flour until they’re lightly covered, gently tapping off any excess flour. Set aside.

Two photo collage of slicing the cooked chicken breast and adding the biscuit dough balls to the dumpling mixture with text overlay.

Remove the lid from the slow cooker and pull the bay leaves out and discard. Take the chicken out and dice into bite-sized pieces or shred with two forks. Return the chicken to the pot and stir.

Gently drop the biscuit dough balls into the crock pot, making sure they are covered in the creamy sauce. Cook for another 2 hours or until the biscuits are done.

Tips for Making Chicken and Dumplings with Canned Biscuits

If you need the canned biscuit dough to cook a little quicker, cut them into smaller pieces.
We recommend coating the dumplings in flour. Not only does it add a little flavor, it keeps the biscuits from getting too sticky, and helps to thicken the soup.
If you need a longer cooking time set the slow cooker on Low and let it go for 8 hours before starting the dumpling process.
Before the chicken and dumplings are done, when there is about an hour left, I recommend doing a little taste test. Add any additional seasonings or spices if needed.
As hard as it is, don’t peek while the dumplings are cooking – that means leaving the lid on so the cooking process isn’t slowed down.
Use a disposable liner instead of non-stick spray to make the clean up process even easier.

Recipe Substitutions and Variations

You can substitute with skinless chicken thighs if that’s what you have on hand.
If you like veggies with your chicken and dumplings add celery, carrots, or peas when you add the onion in. Fresh or frozen vegetables work best with this recipe. You may want to add a little extra broth depending on the quantity of vegetables you add.
Use rotisserie chicken to reduce the cooking time.
We included more options for the biscuits below.

Top view of chicken and biscuit dumplings in the crockpot.

Slow Cooker Dumpling FAQs

When I’m ~~being lazy~~ short on time, I skip coating the dough with flour. Just cut the biscuits in quarters and layer the dough on top of the chicken mixture. The dumpling texture is a little different but they still taste great. If you do this, I recommend placing a clean dish towel between the lid and the crockpot liner to keep condensation from dripping on the biscuits.

Yes. Overcooking the dumplings will turn them to mush, which is not the texture you want.

If your mixture is looking a little thin after the dumplings have cooked about 3/4ths of the way, you can add a cornstarch slurry to the mixture to thicken it up a little.
Using a 1:1 ratio, mix a little cornstarch with a couple of tablespoons of cold water and whisk together. Pour the slurry into the pot, gently stir and continue cooking a little longer.

A scoop of slow cooker chicken and dumplings on a spoon.

What can I use instead of canned biscuits?

Frozen biscuits: Allow them to thaw completely before using (overnight in the frig is best).
Refrigerated crescent roll dough works well. This dough tends to cook a little faster because it’s not as dense as biscuit dough.
If you have a box of Bisquick, there is a recipe on the back of the box for dumplings. Of course, you’ll have to do a little rolling.
Last but not least…from scratch dumplings like your grandma makes.

What to Serve with Chicken and Dumplings

We like to pair lighter side dishes with this hearty dinner, like a romaine salad with lemon poppyseed dressing or easy fruit cocktail salad. And don’t forget dessert – these no bake preacher cookies are a tasty way to end the meal.

How to Store Leftover Slow Cooker Chicken & Dumplings

Place cooled leftovers in an airtight container for 2 to 3 days. To reheat, pour them in a pan on the stove and heat them on low until heated through. You can also microwave individual servings.

More Easy Slow Cooker Dinner Recipes…

pork carnitas on a blue plate topped with a lime wedge with text overlay

Save the Crockpot Chicken and Canned Biscuit Dumpling recipe for later!

A small bowl of chicken and dumplings with canned biscuits crockpot next to a spoon with text overlay.

If you make one of our recipes, please leave a star rating or comment below. And don’t forget to tag us with #areinventedmom – we love to see your creations! For more great content follow us on Facebook, Instagram, Pinterest & Flipboard.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from A Reinvented Mom