Go Back Email Link
–+ servings

Chicken and Dumplings with Canned Biscuits

This Southern chicken and dumplings recipe using canned biscuits is an easy slow cooker recipe that is pure comfort food. Made using convenience ingredients and your crockpot, this take on chicken and dumplings will be your new family favorite.
This Southern chicken and dumplings recipe using canned biscuits is an easy slow cooker recipe that is pure comfort food. Made using convenience ingredients and your crockpot, this take on chicken and dumplings will be your new family favorite.
Heather
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Serving Size 4 Servings

Ingredients

  • 2 - 3 Large Chicken breasts
  • 2 10 ounce Cans of condensed chicken soup
  • 1/2 teaspoon each Salt and pepper
  • 1 teaspoon Thyme, dried
  • 2 teaspoons Poultry seasoning
  • 2 teaspoons Garlic powder
  • 2 teaspoons Onion powder
  • 1 tablespoon Parsley, fresh
  • 3 tablespoons Butter
  • 2 cups Chicken broth (or chicken stock)
  • 1 Small Onion, diced
  • 2 cups Peas and carrots, frozen
  • 1/2 cup All purpose flour
  • 16.3 ounce Can of refrigerated biscuit dough
  • 2 tablespoons Cornstarch
  • 1/3 cup Milk

Instructions

  • Start by adding cream of chicken soup and seasonings to a medium size bowl and mix to combine. (you can also do this straight in the slow cooker)
  • Lightly spray your slow cooker vessel with non-stick cooking spray and then add your soup mixture to the bottom of your crockpot along with your chicken breasts.
  • Pour in your chicken broth along with the onion and the butter. Cover and cook on Low for 3-4 hours. After the five hours, carefully remove the chicken breasts and using two forks, shred your chicken before returning it to the slow cooker. Add in the peas and carrots and stir gently to combine.
  • Pour 1/2 cup of flour into a bowl and open up the can of biscuits. Cut each biscuit into bite size pieces (I cut the biscuit in half and then each side in quarters) and lightly dust each piece of biscuit completely in the flour.Once all of the biscuit pieces are coated, add the in a single layer to the top of your crockpot and gently push the down into the broth.
  • Replace the lid, turn the slow cooker up to High and cook for another 1-2 hours or until the biscuits are cooked through, depending on your slow cooker. Don't cheat and lift the lid.. but do cut into one after the time passes to make sure they are fully cooked.
  • *** I like my chicken and dumplings served up on the thick side and dusting in flour thickens this broth beautifully but I like mine just a bit thicker so I added 2 tablespoons of cornstarch to 1/3 cup of milk, whisked into a slurry and poured it in my slow cooker.. stirred everything together and cooked it for another 15 minutes to thicken things up even more. This step is totally optional.
  • When the biscuits are fully cooked, adjust any seasons as needed and serve.

Notes

Expert Tips

  • This crockpot chicken recipe can be a lot as far as sodium goes. Please adjust your ingredients as needed by choosing low sodium soup, etc..
  • I am a huge fan of the Better Than Bouillon condensed base flavors. If you have the chicken flavor on hand, feel free to add in to this recipe, as well.
  • As mentioned above, the cornstarch slurry is totally optional. I just like the chicken and dumplings made in my slow cooker to be a bit thicker.
  • Don't feel you need to spend the extra money on the 'GRANDS' name brand biscuit ,. you grab whatever works for you!