Crockpot Chicken and Dumplings with Canned Biscuits

This slow cooker chicken and dumplings recipe utilizes refrigerated biscuits to create a rich and creamy comfort meal with minimal effort. It is designed for easy preparation, allowing the ingredients to simmer and develop deep flavors over several hours.

List of ingredients

• 2 lbs. chicken breast (boneless, skinless, thawed) – provides the main protein base.
• 1 onion (chopped) – adds aromatic depth to the sauce.
• 10.5 oz cream of chicken soup – creates a thick, creamy texture.
• 10.5 oz cream of celery soup – adds a subtle vegetable flavor to the base.
• 1 tbsp dried parsley – adds a mild herbal note.
• 2 tsp. dry thyme – provides an earthy, classic poultry aroma.
• 1 tsp poultry seasoning – a blend of herbs for traditional flavor.
• 1/2 tsp. salt – enhances all other seasonings.
• 1/4 tsp. pepper – adds a slight touch of spice.
• 16 oz. peas and carrots (frozen bag, leave frozen) – adds color and nutrition.
• 2 cups chicken broth – provides the necessary liquid for simmering.
• 2 cans refrigerated biscuits (7.5 oz each/10 count each) – used to create the soft dumplings.

step-by-step instructions

1. Layer the base: Place the thawed, boneless, skinless chicken breasts at the bottom of a large 6-quart slow cooker and cover them with the chopped onions.
2. Prepare the sauce: In a small mixing bowl, stir together the cream of chicken soup, cream of celery soup, dried parsley, dry thyme, poultry seasoning, salt, and pepper until well combined.
3. Add the creamy mixture: Spread the prepared soup and seasoning mixture evenly over the top of the chicken breasts in a single layer.
4. Incorporate vegetables and liquid: Add the frozen peas and carrots to the pot and pour the chicken broth over everything.
5. First cook phase: Cover the slow cooker with the lid and cook on high for 4 hours. Do not stir the contents during this time to avoid releasing trapped heat.
6. Prepare the dumplings: Flatten each canned biscuit with your hand and cut them into thin strips, approximately 1/4 inch wide.
7. Add the biscuits: Quickly open the slow cooker lid and place the uncooked biscuit strips on top of the chicken mixture.
8. Second cook phase: Replace the lid immediately to keep the steam and heat inside and continue cooking for an additional 1 hour.
9. Final touch: Stir the mixture well and use two forks to shred the chicken. The chicken should fall apart easily and the biscuits should break into soft dumpling pieces. Serve immediately.

Professional Preparation Tips

Use Thawed Chicken for Even Cooking

Always ensure your chicken breasts are completely thawed before adding them to the slow cooker. Adding frozen meat can slow down the heating process, potentially keeping the chicken in the danger zone for too long and leading to uneven cooking. Thawed meat ensures a consistent temperature throughout the pot.

Avoid Stirring During the Initial Cook

Resist the urge to stir the chicken and soup mixture during the first four hours of cooking. Stirring allows essential steam and heat to escape from the vessel, which can significantly increase the total cooking time. Keeping the layers intact helps the chicken cook evenly in the creamy sauce.

Maintain Steam for Dumpling Texture

When adding the biscuit strips, work as quickly as possible to replace the lid. The dumplings rely on the trapped steam within the crockpot to cook through and become fluffy. Frequent lifting of the lid causes a drop in temperature that can result in doughy, undercooked biscuits.

Flatten Biscuits for Faster Cooking

Taking a moment to flatten each canned biscuit before cutting it into strips is a crucial step. Canned dough is often too thick to cook through in just one hour in a slow cooker. Flattening ensures the strips are thin enough to steam completely without leaving raw centers.

Prevent Biscuit Sticking with Flour

If you find that your biscuit strips tend to clump together, lightly dust them with flour before placing them in the pot. This prevents the dough from sticking to itself and helps create more individual dumpling pieces. This optional step leads to a better distribution of dumplings in the final dish.

Ingredient Substitutions

Swapping Chicken Breasts for Thighs

You can substitute boneless, skinless chicken thighs for breasts if you prefer a richer flavor and more moist meat. Thighs are less likely to dry out during long cooking cycles. Ensure they are trimmed of excess fat to keep the sauce from becoming too oily.

Using Rotisserie Chicken

Pre-cooked rotisserie chicken can be used to save time, although the cooking method changes slightly. Since the meat is already cooked, you should add it toward the end of the first phase or reduce the initial cook time. Be sure to shred the meat before adding it to the sauce.

Replacing Canned Biscuits with Egg Noodles

For a different style of dumpling, you can use frozen egg noodles instead of canned biscuits. Add the frozen noodles during the final hour of cooking, similar to how you would add the biscuits. This results in a more traditional noodle-based chicken and dumplings dish.

Using Crescent Rolls instead of Biscuits

Canned crescent rolls are a viable alternative to biscuits because they have a similar dough consistency. Since crescent rolls are already flatter, you can simply cut them into quarters rather than flattening them manually. They will provide a slightly buttery taste to the dumplings.

Choosing Different Frozen Vegetables

While peas and carrots are classic, you can use any frozen vegetable medley you prefer. Frozen green beans or a mix of corn and carrots work well in this creamy base. Always keep the vegetables frozen until they go into the pot to prevent them from becoming overly mushy.

Serving and Presentation Suggestions

Pair with a Fresh Green Salad

Because this dish is very rich and creamy, it pairs excellently with a crisp green salad. A simple vinaigrette with lemon or apple cider vinegar provides an acidic contrast that cuts through the heaviness of the cream soups. Use mixed greens, cucumbers, and radishes for added crunch.

Garnish with Fresh Parsley

Adding a sprinkle of freshly chopped parsley on top of each bowl adds a pop of bright color. Fresh herbs provide a clean, grassy contrast to the deeply cooked flavors of the slow cooker. This small addition makes the meal look more professional and appetizing.

Serving in Deep Bowls

Due to the consistency of the sauce and the size of the dumplings, serve this meal in deep bowls rather than flat plates. This keeps the sauce contained and allows the heat to be retained longer while eating. It also makes it easier to scoop up the shredded chicken and vegetables.

Storage and Reheating Guide

Proper Refrigeration Methods

Store any leftover chicken and dumplings in an airtight container once they have cooled down. Avoid leaving the food at room temperature for more than two hours to ensure food safety. Ensure the container is fully sealed to prevent the creamy sauce from absorbing fridge odors.

Maximum Storage Duration

This dish can be kept in the refrigerator for approximately three days. Be aware that the dumplings will continue to absorb moisture from the sauce as they sit. This may result in a thicker sauce and softer dumplings over time.

Reheating in the Microwave

When reheating in the microwave, add a small splash of chicken broth or water to the bowl. This helps loosen the thickened sauce and prevents the chicken from drying out. Heat in short intervals, stirring in between, until the center is hot.

Reheating on the Stovetop

For the best results, reheat the leftovers in a saucepan over low to medium heat. Stir gently to avoid breaking the dumplings further. Adding a tablespoon of broth helps return the sauce to its original creamy consistency without burning the bottom of the pan.

Troubleshooting Common Issues

Dealing with Undercooked Biscuits

If the biscuits are still doughy after the hour is up, do not stir them in immediately. Instead, keep the lid on and cook for another 15 to 30 minutes on high. Ensure the lid is fitting tightly to maximize the steam production needed to cook the dough.

Fixing a Too-Thin Sauce

If the sauce appears too watery, you can stir in a small cornstarch slurry during the final stages of cooking. Mix one teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering liquid. This will thicken the base quickly without altering the flavor.

Managing Overly Mushy Vegetables

If you find the vegetables are too soft, try adding them later in the process. Instead of adding them at the beginning, stir the frozen vegetables in during the last hour when you add the biscuits. This preserves more of the vegetable structure and color.

Frequently Asked Questions

Can canned vegetables be used instead of frozen?

Canned vegetables can be used, but they must be drained thoroughly first. However, frozen vegetables are highly recommended because canned versions tend to become overly mushy and lose their texture during the long slow cooking process.

Can I use a larger slow cooker?

A larger slow cooker, such as an 8-quart model, can be used, but be mindful of the liquid levels. Because there is more surface area, the liquid may evaporate faster, which could lead to a thicker sauce or burnt edges. You may need to add a small amount of extra broth.

How do I avoid the biscuits getting too soggy?

To prevent soggy dumplings, ensure you cut the biscuits into thin strips and do not over-mix the dish at the end. The more you stir the final product, the more the dumplings will break down and merge with the sauce. Stir gently only once before serving.

Can this be made in an oven instead?

While designed for a crockpot, this can be adapted for the oven in a covered Dutch oven. Use a low temperature, such as 300 degrees Fahrenheit, and monitor the chicken’s tenderness. The biscuit phase will require a higher temperature or a broiler to achieve the same steaming effect.

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