This hearty slow cooker meal provides a comforting dinner with very little preparation time. It combines tender chicken and fluffy biscuit dumplings in a creamy sauce for a satisfying family meal.
List of ingredients
- 3 boneless skinless chicken breasts – can be used fresh or frozen.
- 12 oz frozen mixed vegetables (peas and carrots only) – adds color and texture.
- 1/2 onion, chopped finely – provides a savory aromatic base.
- 2 cans (10.5 oz each) cream of chicken soup – acts as the primary thickening agent.
- 2 cups chicken broth – provides the necessary liquid for simmering.
- 1 tsp garlic salt – enhances the savory profile of the sauce.
- 1/2 tsp poultry seasoning – adds traditional herb notes.
- 1 tsp salt – balances the overall flavors.
- 1/2 tsp pepper – adds a mild spicy note.
- 1 can (10 count) biscuits – used to create the dumpling topping.
step-by-step instructions
- Combine Base: Place the chicken breasts and frozen mixed vegetables into the crockpot.
- Add Flavorings: Stir in the cream of chicken soup and all the dry seasonings.
- Add Liquid: Pour the chicken broth over the top of the other ingredients.
- Initial Cook: Set the crockpot to low for 6 hours or high for 3 hours.
- Process Chicken: Once the chicken is cooked through, remove it, shred the meat with forks, and return it to the pot.
- Prepare Dumplings: Cut each biscuit into quarters using a knife or kitchen scissors and place them on top of the mixture.
- Final Cook: Cover and cook on high for 60 to 90 minutes until the biscuits are fully cooked, stirring occasionally.
- Serve: Spoon the chicken and dumplings into bowls and serve while hot.
Practical Cooking Advice
Prevent Heat Loss by Limiting Lid Openings
Keep the crockpot lid closed as much as possible, especially during the final biscuit cooking stage. Every time the lid is lifted, significant heat escapes, which can lead to undercooked or doughy dumplings. Only open the lid briefly when stirring the biscuits.
Wait for the Base to Bubble
Before adding the biscuit quarters, ensure the chicken and vegetable mixture is bubbling and hot. If the liquid is too cool, the biscuits will not steam properly and may become gummy. Setting the unit to high for a few minutes before adding dough ensures the best texture.
Use Precise Cutting Tools for Biscuits
To avoid smashing the dough and losing the air pockets, use sharp kitchen scissors or a pizza roller. Squashing the biscuits during the cutting process can result in dense, heavy dumplings rather than light ones. Cutting them into quarters provides a consistent size for even cooking.
Utilize Crockpot Liners for Cleanup
Using a heat-safe plastic liner in your slow cooker simplifies the cleanup process significantly. Because the cream-based sauce can stick to the sides of the pot, a liner allows you to simply lift the residue out. This avoids the need for heavy scrubbing of the ceramic insert.
Ingredient Customizations
Substitute with Chicken Thighs
You can replace the chicken breasts with boneless skinless chicken thighs for a richer flavor and more moisture. Thighs are less likely to dry out during the long cooking process. Use a similar quantity by weight to maintain the ratio of meat to sauce.
Use Rotisserie Chicken for Speed
For a faster preparation, use pre-cooked rotisserie chicken instead of raw breasts. Dice the meat into bite-sized pieces and add it to the pot during the last hour of the initial cook time. This significantly reduces the total time required before adding the dumplings.
Substitute Turkey for Leftovers
Cooked turkey is an excellent substitute for chicken in this recipe, especially after a holiday meal. Since turkey is already cooked, add the shredded meat at the same stage you would add rotisserie chicken. This repurposes leftovers into a completely new meal.
Modify the Vegetable Mix
While peas and carrots are traditional, you can use fresh green beans or diced celery. If using canned vegetables, ensure they are thoroughly drained to avoid adding too much excess water to the sauce. Fresh carrots should be diced small to ensure they soften completely.
Incorporate Diced Potatoes
Adding peeled and cubed potatoes to the base creates a heartier, more filling dish. Potatoes add a creamy texture that complements the biscuits well. Ensure the cubes are small, about half an inch, so they cook through during the initial 6-hour window.
Swap the Cream Soup Variety
If you do not have cream of chicken soup, cream of celery is a suitable alternative. It provides a similar thickness and a slightly more earthy flavor. Ensure the substitute is a condensed soup to keep the consistency of the sauce correct.
Texture and Consistency Adjustments
Thicken the Sauce with a Slurry
If the sauce is too thin after shredding the chicken, create a cornstarch slurry. Mix two tablespoons of cornstarch with a small amount of warm water until smooth, then stir it into the bubbling crockpot. Let it cook on high for 15 minutes to achieve a thicker glaze.
Increase Liquid for a Soupier Texture
To transform this dish into a more traditional dumpling soup, add an extra cup of chicken broth. This creates a thinner broth that is easier to spoon into bowls. Be careful not to add too much, or the biscuits may dissolve into the liquid.
Ensure Light and Fluffy Dumplings
To keep the dumplings from becoming too dense, avoid stirring them too aggressively. Gently fold them into the mixture once or twice during the final cooking phase. This allows the tops to stay fluffy while the bottoms absorb the savory sauce.
Serving and Pairing Ideas
Pair with Garlic Bread
Serving this dish with toasted garlic bread provides a crisp texture that contrasts with the soft dumplings. The buttery, garlicky flavor complements the creamy chicken base. Warm the bread in the oven just before serving for the best result.
Serve with Fresh Dinner Rolls
Warm buttermilk rolls or honey-wheat rolls are excellent for soaking up the extra sauce. This is particularly useful if you have made the soupier version of the recipe. Serve the rolls in a basket with salted butter.
Garnish with Fresh Herbs
Adding a sprinkle of chopped fresh parsley or chives on top of the bowls adds a pop of color and freshness. The brightness of the herbs cuts through the richness of the cream soup. This is a simple way to make the presentation look more professional.
Storage and Preservation
Refrigeration Guidelines
Store leftovers in individual airtight containers in the refrigerator for 2 to 3 days. The sauce may thicken further as it cools, which is normal. Ensure the containers are completely sealed to prevent the dumplings from absorbing fridge odors.
Freeze the Base Without Dumplings
For make-ahead meals, freeze the chicken and vegetable mixture without adding the biscuits. Place the cooked base in a freezer-safe bag or container for up to 4 months. When ready to eat, thaw the base in the crockpot and add fresh biscuit pieces at the end.
Best Reheating Methods
The stovetop is the preferred method for reheating as it allows you to add a splash of broth to loosen the sauce. Heat on medium-low and stir gently to avoid breaking the dumplings. A microwave also works, but the texture of the biscuits may become slightly softer.
Common Troubleshooting
Addressing Doughy Biscuits
If the biscuits remain doughy after the allotted time, increase the heat to high and cook for an additional 15 to 30 minutes. Ensure the lid is tightly sealed to trap the steam. Check the center of the largest biscuit piece to confirm it is set.
Correcting an Overly Salty Sauce
If the sauce tastes too salty, add a small amount of unsalted chicken broth or a splash of heavy cream. The cream helps neutralize the saltiness while adding to the richness. Stir in small increments and taste frequently.
Fixing Chicken That is Too Tough
If the chicken does not shred easily, it may need more cooking time or a higher temperature. Return it to the liquid and cook on high for another 30 to 60 minutes. Once the fibers pull apart easily with a fork, it is ready for shredding.
Frequently Asked Questions
Can I use homemade biscuit dough?
Yes, you can use homemade dough. Roll it out and cut it into small pieces or use a biscuit cutter. Follow the same timing and temperature instructions as the canned variety.
Can I use crescent rolls instead of biscuits?
Crescent rolls work very well and result in a slightly more buttery, flaky dumpling. Simply cut the crescent triangles into smaller pieces and place them on top of the mixture as directed.
Is it possible to use frozen chicken breasts?
Yes, frozen chicken breasts can be placed directly into the crockpot. They will thaw and cook during the slow-cooking process. Ensure you use the low setting for the full 6 hours to ensure they cook evenly.
How do I stop the dumplings from sticking?
Stirring the biscuits occasionally during the final cooking phase prevents them from sticking to the bottom or sides of the pot. Be gentle when stirring to avoid deflating the dough.
Print
Slow Cooker Chicken and Dumplings with Biscuits
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This easy crock pot chicken and dumplings recipe is delicious! It is the best chicken and dumplings with biscuits that you can make. The best comfort food!
Ingredients
- 3 boneless skinless chicken breasts
- 12 oz frozen mixed vegetables (peas and carrots only)
- 1/2 onion (chopped finely)
- 2 cans cream of chicken soup (10.5 oz cans)
- 2 cups chicken broth
- 1 tsp garlic salt
- 1/2 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 can biscuits (10 count)
Instructions
- Step 1: Place the chicken and veggies in the crock pot.
- Step 2: Add in the cream of chicken soup and seasonings.
- Step 3: Pour the chicken broth over the top.
- Step 4: Cook on low for 6 hours, or high for 3.
- Step 5: Once cooked through shred the chicken and place back into the crockpot.
- Step 6: Cut up the biscuits into quarters and place on top of the other ingredients in the crock pot.
- Step 7: Cover and cook on high for 60-90 minutes until the biscuits are cooked through (stir occasionally during this cook time).
- Step 8: Serve warm and enjoy!
Notes
Feel free to modify this recipe with what veggies you have on hand. I have used fresh carrots and fresh green beans, peas, carrots, and celery. And of course, canned veggies (drained) or frozen veggies will work as well. Refrigerate the leftovers in an air tight container for up to 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 4 g
- Sodium: 2594 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 45 mg