Frozen Biscuits Work Best
For this slow cooker version of chicken and dumplings, I use frozen buttermilk biscuits to taking the trickiness out of the dumplings. Using frozen biscuits makes this classic dish accessible for cooks of all skill levels and quick to put together. I’ve included homemade buttermilk biscuits at the end of the recipe, if you prefer making your own. Slow cooking the chicken makes it tender and flavorful and when you add the sauteed vegetables at the end, it becomes a one pot meal. My family loves this slow cooked version so, it makes everyone happy. It doesn’t get much better than that.
A couple of other slow cooker chicken recipes you may like to try is this Crockpot Cheesy Chicken and Rice and Slow Cooker Extra Creamy Chicken and Noodles for the pasta fans at your table.
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Helpful Kitchen Items:
Slow Cooked Chicken and Dumplings
Ingredients
- 5 boneless skinless chicken breasts [6-8 oz. each]
- 1 10 3/4 oz can cream of chicken with herbs soup
- 1 10 3/4 oz can cream of celery soup
- 2 1/2 cups chicken broth
- 8 frozen biscuits thawed and quartered
- 1/4 cup finely minced onion
- 3 Tbsp butter melted
- 1 tsp dried parsley flakes
- 1 tsp poultry seasoning
- 1/4 tsp dried tarragon
- 1/8 tsp dried thyme
- salt and black pepper to taste
- Optional veggies: See Cook's note
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 cup thinly sliced carrots
- 2 Tbsp butter
Instructions
- Spray the inside of your slow cooker with cooking spray and set it on the low setting.
- Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of your slow cooker.
- In a mixing bowl, whisk together the soups, broth, melted butter, onion and seasonings. Pour over chicken.
- Cover and cook on low for 5 hours.
- After 5 hours, remove the lid, stir and increase the temperature to the high setting.
- Cut the thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
- Replace cover and cook for an additional 1-1 1/2 hours.
Notes
twosouthernsweeties says
October 30, 2012 at 1:39 pmWhat an awesome recipe. Looks like I found something for dinner tonight! Thanks Melissa
Tracey
Two Southern Sweeties
Anonymous says
October 30, 2012 at 1:41 pmAre these biscuits baked already?? I have never used them??
Melissa says
October 30, 2012 at 2:38 pmThe biscuits haven’t been baked previously. They’re basically circles of premade biscuit dough, and make a great no fuss, “meaty” dumpling for this dish.
Melissa says
October 30, 2012 at 2:40 pmHi Tracey! Thanks for visiting, I sure hope you enjoy!! ~ Melissa
Two Southern Sweeties says
January 14, 2013 at 11:27 amHey Melissa
I am so sorry, I really meant to come on back and let you know how much my family LOVED this recipe!!! I’m glad that I came across it again. I think this will be dinner tonight.
Tracey
Two Southern Sweeties
Melissa says
January 14, 2013 at 2:07 pmHi Tracey, so glad you liked them!
dina crocker says
April 24, 2013 at 4:55 amI know that can biscuits are dough like and really chewy, i like soft dumping like bread inside. Are these chewy or soft? I don’t. Wanna waste ingredients it they are chewy dumping?
Melissa says
April 24, 2013 at 10:46 amHello Dina,
It’s difficult to describe the texture but I wouldn’t describe biscuit dumplings as light and fluffy. If you bite into one of these dumplings, it has a full bodied texture. Not chewy, but, not “light as a cloud” either. I hope this helps!
Anonymous says
April 29, 2013 at 4:07 pmI love chicken and dumplings but my family is not a fan of dumplings (I have tried them all). Is there a way to use noodles? Any help will be appreciated,
Melissa says
April 29, 2013 at 4:23 pmHello, what a great question. I’ve never done it with this dish, but, I imagine it would work. What I would recommend is cooking the chicken and dumplings as is until the chicken is fork tender and completely cooked.[check it at the 5 hour point when you would add the biscuit dumplings] You would then need to add cooked noodles, perhaps a large egg noodle,cooked on the stove top. Stir it through at the end of cooking along with the veggies. I think it would be delish, just a bit of a twist on the dish. Hope this helps!
Ann says
April 29, 2013 at 10:53 pmOh so yummy going to do Friday night Thanks for the great recipes
Melissa says
April 29, 2013 at 10:57 pmHi Ann! I hope your family loves them as much as mine does. I’m happy to share. Thanks for your comment. ~ Melissa
Cassie says
September 24, 2013 at 9:33 amHello Melissa
Is the chicken supposed to be thawed and raw when placed into slow cooker?
Melissa says
September 24, 2013 at 11:02 amHi Cassie, yes on both. Just cut the thawed, raw chicken into chunks and the slow cooker will do the rest. ☺
Cassie says
September 24, 2013 at 1:57 pmOk great that’s what I thought. This will be family dinner. My bf loves chicken and dumplings so I hope he really enjoys this recipe. Thank you
Amy says
November 23, 2013 at 3:13 pmAre these can biscuits?
Melissa says
November 23, 2013 at 3:28 pmThe biscuits I used are frozen. You probably could use canned biscuits if you prefer. Perhaps adjusting the cooking time, it probably won’t take as long.
Scarlett says
November 25, 2013 at 4:03 amMade this tonight. Put 4 chicken breasts in (about 1.5 lbs), 1 can cream of chicken & 1 can of cream of celery soups, 14 oz chicken broth, 1 stalk of celery, 1 small onion & several mini carrots (all chopped). Season with pepper, a bit of seasoned salt, some thyme, rosemary & poultry seasoning (or Herb de Provence). Or just season to your taste. Cook on high for 5ish hrs (4 would be enough). Pull out chicken & cut up. Cut one can of biscuits into quarters. Turn crockpot to high. Add chicken, stir, Add biscuit quarters. Cook for 1-2 hrs on high. 1.5 worked great here.
Gail says
February 17, 2016 at 8:12 amChicken and dumplings has to be the ultimate southern comfort food. This is something I’ll have to try – perfect after a busy day at work.
Melissa says
February 17, 2016 at 8:42 amI know right? This is the easiest way to have supper waiting for you when you get home. Thanks so much for visiting!
Ellen W says
February 17, 2016 at 4:31 pmTasty but my biscuits turned mushy? Any tips?
Melissa says
February 17, 2016 at 4:39 pmHi Ellen, make sure you use a quality biscuit and cook them until they’re no longer doughy. Sounds like maybe they were a bit under-cooked.
Sue McGee says
November 18, 2016 at 9:09 pmWhere do you find the frozen Grands Southern Style Biscuits?
Melissa says
November 18, 2016 at 9:56 pmI find them in the frozen section of all our local grocery stores including Walmart and Target.
Elva Hooson says
December 15, 2016 at 1:38 amWhere is the recipe for homemade dumplings?
Melissa says
December 15, 2016 at 9:23 amIf you prefer you can use this recipe Stovetop Chicken and Dumplings.