Make delicious Slow Cooker Chicken and Dumplings using canned, refrigerated biscuits!
This was actually one of the first recipes that I ever posted on this website back in 2010. It’s been a while since it’s been updated, so I thought it was time to give it some new life.
Did you know that you can use canned biscuits in Slow Cooker Chicken and Dumplings?
Canned, Refrigerated Biscuits like Pillsbury Grands Biscuits have almost the exact same consistency and dough as what would be used in dumplings. It makes them a great, easy choice for this Slow Cooker Chicken and Dumplings.
The simple time-saving factor is a huge reason why they are such a great choice when making Slow Cooker Chicken and Dumplings.
How do you use canned biscuits in Chicken and Dumplings?
We like to cut these into smaller pieces and then during the final hour of cooking, add them in.
The key here is deciding just how much of a doughy texture you prefer. We like to cook ours for 1 hour and that seems to have just the right taste; however, sometimes they need to be cooked a bit longer too. It’s going to be more about preference.
Do you cook the chicken first in Slow Chicken and Dumplings?
We use raw chicken for this recipe and let it cook in the slow cooker, again that’s a preference but there is really no need to cook it first. That’s basically what you are doing when you put it in the slow cooker.
That just saves you time too, plus you come home to a delicious meal waiting on you after work.
What else can you add to Slow Cooker Chicken and Dumplings?
We like to add peas; however, a good extra is carrots as well. It’s easy to add some frozen peas and carrots to make this a one-dish dinner.
Now, are you ready for this delicious dinner? It’s time for Slow Cooker Chicken & Dumplings with Biscuits!
More Slow Cooker Recipes
Slow Cooker Tangy Turkey Meatballs
Slow Cooker Sweet and Sour Chicken
Slow Cooker Chicken and Dumplings with Biscuits
Ingredients
- 2 Large Chicken Breast thawed and cubed
- 2 10.5 oz Cans of Cream of Chicken
- 1 14.5 oz Can of Chicken Broth
- 1 Cup Frozen Peas
- 1 Can of Biscuits
- Salt and Pepper
Instructions
- In a 5 quart slow cooker, combine chicken breast, cream of chicken, chicken broth, and peas.
- Cook on high for 6 hours.
- Rip the biscuits into small pieces and quickly add them on top in the last 1 hour of cooking (After 5 hours).
- These will swell up in the slow cooker to make the dumplings.
- Serve.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
Ok darn it, I’ll have to try this one too!! Keep the slow cooker recipes coming! YUMM-O!
I must of been on a slow cooker quick, b/c I have a bunch this week! 🙂
OK, I made this today. So far so good. We’ll eat in about 20 minutes. Super easy & smelled great when I came in from work!!
Hope you all like it!
OK, this was super tasty. I didn’t have frozen peas (and personally I can’t stand peas) so left those out. Felt it was missing a veggie so I made green beans on the side. The biscuits were good but daughter thought they were too gooey (she’s picky so we ignore her food criticism!). Will make this again!
Glad you liked them! Too funny with the gooey, my hubby feels the same way about being too gooey. He feels that way about all dumplings though, so I ignore his thoughts on dumplings. 🙂
I’m putting this on my menu for this week. Yum-O!
I went to a What a CrOcK party last year. It was fun and I got some great recipes. I wrote about it here:
http://dawnsdiversions.blogspot.com/2010/01/what-crock.html
That’s such a great idea for a party!!! I’ve actually thought about doing something like that, so that’s such a neat thing to see how you did it!
Just wanted to tell you I made this last week and my hubby, daugther, and I really enjoyed it! Got to love crock pot recipes too, especially when you don’t have much time to cook. 🙂 We will be making this again!
So glad you liked it!!! Love cooking with the crock pot!
Just wanted to let you know I made this on Sunday added some carrots as well – very good thanks for sharing.
So glad you enjoyed them!!
We dont like the really doughy dumplings either so I tore them up into smaller bits and baked them before I put them in. It made them soft but still nice and cooked.
That’s a perfect idea! My hubby rarely likes dumplings b/c of being doughy. I’m going to try this next time I fix them!
Is the chicken raw or cooked already when yup put in crock pot??
I put mine in raw, if you want to cook it first then I would just do 1/2 the cook time in the crock pot.
What size crockpot was used for this? I have a 4 quart and wanted to make sure it would all fit/cook properly
Thanks
I used a 5 quart, but the 4 quart should work fine too. Just watch the liquid to be sure it doesn’t get too high.
How would you cook this on the stove or oven? I just found this recipe and I don’t have enough time to put it in the crock pot. Thanks!!
I haven’t done it on the stove before or oven. I would say though if you do it on the stove, most likely just cook it as you would soup on the stove. Let is simmer/cook in a large stock pot with the lid on. Then put in the biscuits at the end until they are done but still doughy to be the dumplings. The cook times will all vary, so you would just have to keep an eye on it.
I figured so.. I’m not a very good soup maker so I thought I’d ask!! Thanks for your help! I’ll be making this tonight since it’s 12 degrees in Texas!
What size can of biscuits do you use?
I used a regular size can of Pillsbury biscuits, I think it was 6-8.
I used 1 can of cream of chicken and 1can of cream of mushroom. Added 1 white onion (cut in large sections) and 1tsp of garlic salt. The dumplings were doughy, so I will bake for a few minutes before next time. But otherwize, yummy!
also, instead of peas, I lightly steamed broccolii and threw in with dumplings.
Just made this. VERY easy and oh so yummy! I substituted with cream/mushroom soup and added 2 small cans drained, chopped mushrooms. I exchanged the breasts for 4 chicken thighs with bone in. After 5 hrs. the meat fell off the bones and I removed them. I cooked the biscuits for 1 1/2 hrs. on high. We will definitely be making this again and I have already shared the recipe with 5 family members. Thank you so much.
My husband also does not like doughy dumplings so I used regular can of biscuits and rolled each biscuit to about 5-6 inch cirlcle (very thin) and then cut into strips about 1 inch by 2 inch They turned out great like a thick egg noodle.
That’s a great idea!!