AI-generated recipe illustration
- Prep time
- 15 min
- Cook time
- 5 hrs 30 min
- Total time
- 5 hrs 45 min
- Yield
- 6 servings
This is the biscuit-shortcut version of chicken and dumplings that Southern grandmothers pretend not to use and absolutely use: chicken slow-cooked in creamy broth, then refrigerated biscuit dough cut into quarters and dropped in for the last hour, where it swells into tender, slippery dumplings. No rolling, no flour storm on the counter. It's a full pot of comfort that costs about twelve dollars and tastes like a snow day. Don't peek during the dumpling hour — the steam is doing the work.
Ingredients
How to make crockpot chicken and dumplings with biscuits
- Add the chicken, cream of chicken soup, broth, onion, carrots, celery, poultry seasoning, and pepper to the crockpot; stir around the chicken.
- Cover and cook on LOW 4 hours (or HIGH 2), until the chicken shreds easily.
- Shred the chicken in the pot. Cut each biscuit into quarters and stir the pieces gently into the hot liquid.
- Cover and cook on HIGH 1 hour without lifting the lid, until the dumplings are puffed and cooked through (no doughy centers).
- Stir in the peas and parsley, let them warm 5 minutes, and serve in wide bowls.
Make it your own
| Ingredient | Swap | Good to know |
|---|---|---|
| Refrigerated biscuits | Drop dumplings (2 cups Bisquick + 2/3 cup milk) | Spoon in walnut-size blobs; same 1-hour finish |
| Chicken breasts | Rotisserie chicken (3 cups) | Skip the first cook — add with the dumplings |
| Cream of chicken soup | Cream of celery | Slightly lighter, still creamy |
| Poultry seasoning | 1/2 tsp each thyme and sage | The same flavor, unpacked |
Storage & leftovers
Refrigerate up to 3 days. The dumplings keep drinking broth, so leftovers are thicker — add broth as you reheat.
We don't recommend freezing once the dumplings are in; they turn to paste. Freeze the creamy chicken base alone and add fresh biscuits when you reheat.
A few helpful answers
Why are my dumplings gummy in the middle?
The lid came off during the dumpling hour, or the pieces were too big. Quarter the biscuits, keep the lid shut the full hour on HIGH, and test one before serving.
Can I use homemade biscuit dough?
Absolutely — any rolled or drop biscuit dough works. Canned is the weeknight shortcut, not a requirement.
Flat dumplings or fluffy — which is this?
Fluffy (Southern “drop” style). For flat Cracker Barrel-style strips, roll the biscuit dough thin, cut into ribbons, and reduce the finish to 40 minutes.
Can I make it ahead for guests?
Cook the base ahead and refrigerate; on the day, bring it back to a simmer on HIGH and do the dumpling hour fresh. Dumplings wait for no one.
470 calories · 33g protein · 48g carbohydrates · 16g fat · 1230mg sodium