Easy Crockpot Chicken and Dumplings with Canned Biscuits

a soup bowl filled with slow cooker chicken and dumplings made from biscuits

4.85 from 19 votes

Easy Crockpot Chicken and Dumplings with Canned Biscuits

Let your slow cooker do the work with this easy chicken and dumplings recipe. Made with canned biscuits, this classic comfort food dinner is sure to be a family favorite.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course, Slow Cooker

Cuisine: American

Servings:

Calories: 424kcal

Author: Lori

Equipment

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

Instructions

Spray the crockpot liner with non-stick spray or use a disposable liner.
Combine the cream of chicken soup, onion, granulated garlic, bay leaves, parsley (if using), salt and pepper in the crockpot liner. Stir well.
2 cans cream of chicken soup, 1/2 medium onion, 1 1/2 teaspoons granulated garlic, 2 bay leaves, 1 ½ teaspoons dried parsley, 1 teaspoon Kosher salt, 1 teaspoon coarse black pepper
Add the chicken, pushing the pieces into the soup mixture until covered. Add the stick of butter. Pour the broth in and place the lid on the crockpot.
4 large chicken breasts, 5 tablespoons butter, 2 cups chicken broth
Cook on High for 4 hours.
As it’s coming up on the 4-hour mark, slice each biscuit into 4 equal pieces. Roll the pieces into a ball shape, then roll them in the flour until coated. Set aside.
1 can Pillsbury Buttermilk Grands Biscuits, ½ cup all-purpose flour
Remove cooked chicken and bay leaves from crockpot. Discard bay leaves. Slice the chicken into bite-sized chunks or shred with two forks. Return chicken to slow cooker and stir to coat.
Drop the biscuit balls into the crockpot, pushing them into the sauce mixture. Cook for an additional 2 hours, or until the biscuits are cooked through (check at the 1 hour mark & adjust cooking time if needed).

Notes

Taste the sauce about an hour after you add the dumplings. Add additional seasonings if desired.
If the sauce looks a little thin after the dumplings have cooked add a little cornstarch slurry to thicken it up. Use a 1:1 ratio.
Serving size is about 1 cup.
Use a disposable crockpot liner for easy cleanup.
Use a 6-quart or larger slow cooker.
Refrigerate leftovers for up to 2-3 days. Reheat in a pan on the stovetop.

Nutrition