Easy Crockpot Chicken and Biscuit Dumplings

This Easy Crockpot Chicken and Biscuit Dumplings recipe is one of those meals I lean on when I want something comforting, family friendly, and effortless all at once. On busy mornings, I can knock out the quick prep, turn on the crockpot, and move on with the day knowing a warm, nourishing dinner will be ready when we all sit down together. Best of all, my kids absolutely love it, which makes dinnertime feel easier and more enjoyable for everyone.

As the hours pass, the chicken cooks until it turns incredibly tender and falls apart with ease. Meanwhile, the broth thickens into a cozy, soup like base that feels both hearty and soothing. Once the biscuit dumplings go in, they soften and puff up, soaking in all that savory flavor and turning each bowl into true comfort food.

This recipe brings back the same familiar flavors as your mom or grandma's chicken pot pie, but it does so with far less effort. Instead of rolling dough or keeping an eye on the oven, everything comes together right in the crockpot. Because of that, you still get that homemade, nostalgic taste without spending your whole evening in the kitchen.

By the time dinnertime rolls around, you can serve a hot, filling meal that everyone at the table looks forward to. Whether you need a low prep weekday dinner or something cozy to warm everyone up, this easy crockpot chicken and biscuit dumplings recipe delivers comfort, flavor, and simplicity in every bite!

Ingredients

• Pillsbury 8-ct Canned Biscuits
• Chicken Breasts
• Cream of Chicken Soup
• Cream of Celery Soup
• Frozen Mixed Vegetables of choice
• Butter
• Yellow Onion
• Minced Garlic
• Better Than Bouillon Roasted Chicken Base
• Poultry Seasoning
• Salt and Pepper to taste

See recipe card for quantities.

Instructions

1. Step 1: Heat a frying pan over medium heat and cook the butter, garlic, and onion until fragrant, then set aside.

2. Step 2: Place the chicken breasts in the bottom of the crockpot. Spoon the cream of chicken and cream of celery over the top without mixing.

3. Step 3: Dissolve the Better Than Bouillon in warm water, then pour it into the crockpot. Add the poultry seasoning, sautéed onions and garlic, along with salt and pepper, then mix everything together.

4. Step 4: Stir in the frozen vegetables, cover, and cook on high for 4 to 6 hours.
   Pro tip: Add 3 tablespoon butter on top to melt while it cooks 😋

5. Step 5: About one hour before serving, remove the chicken, shred it, then return it to the crockpot and stir.

6. Step 6: Cut the biscuits into fourths and add them to the crockpot, stirring occasionally. Cover and cook for 45 to 60 minutes, until the biscuits turn soft and dumpling-like.
   
   (Note: Some will end up floating to the top and covering the whole top. That's fine!)

7. Step 7: Stir once more, then serve hot and enjoy!

Equipment

• Crockpot or slow cooker
• Frying pan or skillet
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Wooden spoon or silicone spatula
• Tongs or fork (for removing and shredding chicken)

Storage/Reheating

To store:
Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days.

To reheat:
Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or water if needed to loosen the dumplings and bring back the creamy texture.

FAQ

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📖 Recipe

Crockpot Chicken and Dumplings with Pillsbury Biscuits

Hannah Madsen

This Easy Crockpot Chicken and Biscuit Dumplings recipe is a family favorite that is perfect for busy days. With minimal prep, you can set it in the morning and come home to tender, shreddable chicken, creamy broth, and soft, fluffy biscuit dumplings. It is warm, comforting, and reminds you of classic chicken pot pie made simple in the crockpot!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course, Soup

Servings 8

Equipment

• Crockpot or slow cooker
• Frying pan or skillet
• Sharp knife
• Cutting Board
• Measuring cups
• Measuring spoons
• Mixing Bowl
• Wooden spoon or silicone spatula
• Tongs or fork (for removing and shredding chicken)

Ingredients

  

• 1 Pillsbury Canned Biscuits (8 count) we use Butter Tastin'
• 3 Chicken Breasts
• 3 cans Cream of Chicken Soup (10.5 oz)
• 2 cans Cream of Celery Soup (10.5 oz)
• 6 oz Frozen Mixed Vegetables of choice
• 1 tablespoon Butter Optional: 3 tablespoon on top of mixture in crockpot while it cooks
• ½ Yellow Onion diced
• 2 tablespoon Minced Garlic
• 2 tablespoon Better Than Bouillon Roasted Chicken Base
• 2.5 cups Warm Water
• 2 tablespoon Poultry Seasoning
• Salt and Pepper to taste

Instructions

 

• Heat a frying pan over medium heat and cook the butter, garlic, and onion until fragrant, then set aside.
• Place the chicken breasts in the bottom of the crockpot. Spoon the cream of chicken and cream of celery over the top without mixing.
• Dissolve the Better Than Bouillon in warm water, then pour it into the crockpot. Add the poultry seasoning, sautéed onions and garlic, along with salt and pepper, then mix everything together.
• Stir in the frozen vegetables, cover, and cook on high for 4 to 6 hours.
• About one hour before serving, remove the chicken, shred it, then return it to the crockpot and stir.
• Cut the biscuits into fourths and add them to the crockpot, stirring occasionally. Cover and cook for 45 to 60 minutes, until the biscuits turn soft and dumpling-like.
• Stir once more, then serve hot and enjoy.

Keyword biscuits, chicken, chicken and dumplings, crockpot, family friendly, slow cooker