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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
- 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
- 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.
If the biscuits are still a bit doughy, cook for an additional 30 minutes.