Slow Cooker Chicken and Dumplings


Easy slow cooker chicken and dumplings, made with canned biscuits and cream soups but tastes completely homemade.

We love comforting soups just about any time of year! Also, try my Slow Cooker Ham Hocks and Dumplings !

close up of chicken and dumplings in slow cooker.

This is my husband’s favorite meal. Before life got hectic I used to make chicken and dumplings from scratch often. Nowadays I love easy recipes like this one. You will notice this is a one-pot meal! The dumplings are cut up Pilsbury Grands Biscuits.

Ingredients: chicken, cream soups, chicken broth, carrots, onion, celery, thyme and biscuits.

How to make Chicken and Dumplings in the Crockpot:

Follow my easy directions for the best Chicken and Dumplings! You will want to have this on the menu every week!

Chicken and Dumplings photo collage. Steps how to add ingredients.
  1. Add diced chicken, carrots, celery and onion to a slow cooker.
  2. Add a can of cream of chicken and a can of cream of celery. Also, add thyme and black pepper.
  3. Pour over a can of chicken broth and 1 cup of water. Stir.
  4. Place the lid on the slow cooker and cook for 4 hours on HIGH or 8 hours on LOW. (WAIT TO ADD THE BISCUITS)
4 picture collage of how to add dumplings to the soup.
  1. After the time is up. Cut up 7 Pilsbury Grand Biscuits into quarters, this is the perfect amount for this recipe, use any extra for another purpose.
  2. Stir in the frozen peas into the soup. Add the cut up biscuits on top of the soup, spreading them out evenly. Sprinkle over dried thyme and black pepper.
  3. Place the lid back on the slow cooker and cook on HIGH for 45 minutes more.
  4. Serve and enjoy!
close up of chicken and dumplings in bowl

Can I add my chicken breasts whole instead of dicing them?

Yes, just shred them at the end of the time with two forks.

Can I add frozen chicken breasts to a slow cooker?

  • I do not recomend adding any frozen meats to the slow cooker.
  • The chicken may stay in the “danger zone” too long before and is not safe for eating.
  • Plan ahead and thaw your chicken in the fridge, this usally takes about 24 hours.

Can I use a rotisserie chicken?

  • If you would like to use a rotisserie chicken, dice up the chicken, you can use white or dark meat.
  • Use 3 cups of diced rotisserie chicken for this recipe.
  • Follow recipe the same as using raw, for the vegetables still need a long time to cook properly.
serving chicken and dumplings in slow cooker with wooden spoon.

What can I use instead of canned biscuits?

  • Bisquick – Follow this recipe for Bisquick dumplings from Betty Crocker. Cook the dumplings for the same amount of time I have listed for the canned biscuits (with the lid on).
  • From Scratch – Use this recipe for homemade dumplings from Spruce Eats. Cooking time remains the same as my recipe.
  • Crescent rolls – you can use the crescent dough the same way this recipe does for biscuits. Cut into small pieces and add to the hot soup.
  • Flour tortillas – These can be used if you have none of the above. Cut into small squares and add to the finished soup. Cook for 20 minutes on high.

Can I freeze leftover chicken and dumplings?

  • Yes! Let the soup cool off and place into freezer ziplock bags or plastic Tupperware.
  • Freeze for up to three months.
  • Thaw in the fridge 24 hours before needed.
  • Reheat on the stovetop in a pan or in the microwave.
chicken and dumplings in bowl

More chicken soup recipes for the slow cooker:

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finished chicken and dumplings in slow cooker with spoon inside.

Slow Cooker Chicken and Dumplings

Creamy chicken soup with biscuits for the dumplings all made in the slow cooker.

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 4 hours 45 minutes

Total Time: 5 hours

Servings: 8

Calories: 399kcal

Instructions:

  • Add chicken, carrots, celery, onions, thyme, and black pepper to your slow cooker.

  • Add the cream of chicken soup, cream of celery soup, chicken broth and water. Stir.

  • Cook on HIGH For 4 hours or LOW for 8 hours.

  • Add peas at this point if you would like. Stir.

  • I only use 7 biscuits for this recipe. Cut the biscuits into quarters. Arrange the biscuit quarters evenly over the soup.

  • Sprinkle dumplings with a touch of thyme and pepper. Replace the lid.

  • Turn your slow cooker to HIGH.

  • Cover and cook on HIGH for 45 minutes (DO NOT OPEN THE LID DURING THIS TIME). You will know the dumplings are done when they are no longer shiny.NOTE- If your slow cooker has switched over to warm after cooking for a length of time you will need to cook the dumplings for 1.5 hours so the slow cooker gets back up to temperature.

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Recipe Notes:

Can I add frozen chicken to the slow cooker?

  • I do not recomend adding any frozen meats to the slow cooker.
  • The may stay in the “danger zone” too long before cooking and is not safe for eating.
  • Plan ahead and thaw your chicken in the fridge, this usually takes about 24 hours.

Can I put my chicken breasts in whole and not diced?
Yes, just shred them at the end of the cooking time with two forks.
Can I use a rotisserie chicken?

  • If you would like to use a rotisserie chicken, dice up the chicken, you can use white or dark meat.
  • Use 3 cups of diced rotisserie chicken for this recipe.
  • Follow recipe the same as using raw, for the vegetables still need a long time to cook properly.

What can I use instead of canned biscuits?

  • Bisquick – Follow this recipe for Bisquick dumplings from Betty Crocker. Cook the dumplings for the same amount of time I have listed for the canned biscuits (with the lid on).
  • From Scratch – Use this recipe for homemade dumplings from Spruce Eats. Cooking time remains the same as my recipe.
  • Crescent rolls – you can use the crescent dough the same way this recipe does for biscuits. Cut into small pieces and add to the hot soup.
  • Flour tortillas – These can be used if you have none of the above. Cut into small squares and add to the finished soup. Cook for 20 minutes on high.

Can I freeze leftover chicken and dumplings?

  • Yes! Let the soup cool off and place into freezer ziplock bags or plastic Tupperware.
  • Freeze for up to three months.
  • Thaw in the fridge 24 hours before needed.
  • Reheat on the stovetop in a pan or in the microwave.

Nutrition:

Calories: 399kcal | Carbohydrates: 39g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1308mg | Potassium: 654mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2889IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg





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Post Author: MNS Master

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