This Southern chicken and dumplings recipe uses canned biscuits and a slow cooker for a cozy, comforting meal with minimal effort. By combining simple pantry staples and your crockpot, you’ll get tender chicken, a flavorful broth, and pillowy dumplings without rolling out dough. It’s an easy dinner the whole family will love.

Chicken and Dumplings with Canned Biscuits

If you didn’t grow up with chicken and dumplings, think of it as shredded chicken cooked in a savory, seasoned broth that becomes the base for soft, doughy dumplings. The dumplings soak up the broth, making each bite rich and satisfying. This version uses refrigerated biscuit dough to create dumplings that are light and fluffy while still holding their shape in the crockpot.

What Are Chicken and Dumplings

Chicken and dumplings is a classic Southern comfort dish. Chicken is simmered with aromatics and seasonings until tender, then flour or biscuit dough is added to create dumplings that cook in the broth. Vegetables like peas and carrots are commonly added for color and texture. The final dish is a thick, hearty stew with soft pockets of dough throughout.

Why This Recipe Works

Simple: Uses canned soup and refrigerated biscuits to cut prep time.
Hands-off: A slow cooker does the long simmering so the chicken is tender and flavorful.
Reliable dumplings: Canned biscuits make consistently pillowy dumplings without becoming mushy.
Customizable flavor: A blend of spices and broth builds a rich base so you don’t rely on salt alone.

Ingredients

2–3 large chicken breasts
2 cans (10 oz each) condensed cream of chicken soup
1/2 teaspoon salt and 1/2 teaspoon pepper (adjust to taste)
1 teaspoon dried thyme
2 teaspoons poultry seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon fresh parsley, chopped
3 tablespoons butter
2 cups chicken broth or stock
1 small onion, diced
2 cups frozen peas and carrots
1/2 cup all-purpose flour (for dusting biscuit pieces)
1 can refrigerated biscuit dough (about 16 oz)
Optional: 2 tablespoons cornstarch + 1/3 cup milk (slurry to thicken)

Directions

In a medium bowl, combine the cream of chicken soup with salt, pepper, thyme, poultry seasoning, garlic powder, onion powder, and parsley. You can mix this in the slow cooker if you prefer.
Lightly spray the inside of the slow cooker with nonstick spray. Place the chicken breasts in the crockpot and spoon the soup mixture over them.
Add the diced onion, butter, and chicken broth. Cover and cook on Low for 3–4 hours, or until the chicken is cooked through and tender.
Carefully remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker.
Stir in the frozen peas and carrots.
Pour 1/2 cup flour into a shallow bowl. Open the biscuit can and cut each biscuit into bite-size pieces (halve, then quarter each half). Toss the biscuit pieces in the flour so they are lightly coated.
Arrange the flour-coated biscuit pieces in a single layer on top of the mixture in the slow cooker, gently pushing them down to contact the broth. Cover and increase the cooker to High. Cook 1–2 hours more, or until the biscuit pieces are fully cooked through. Avoid lifting the lid while cooking.
Optional: For a thicker broth, whisk 2 tablespoons cornstarch into 1/3 cup milk to make a slurry. Stir into the crockpot and cook an additional 10–15 minutes to thicken.
Taste and adjust seasoning, sprinkle with fresh parsley, and serve hot.

Expert Tips

To reduce sodium, choose low-sodium soup and broth or use a reduced-salt bouillon base.
If you like deeper flavor, add a splash of Worcestershire sauce or a teaspoon of chicken base to the broth.
Use any brand of refrigerated biscuits; results are similar across brands.
Resist opening the lid during the final biscuit cooking stage so the dumplings steam properly.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, cool completely and freeze in a freezer-safe container. When reheating frozen portions, thaw overnight in the fridge and warm gently on the stovetop over low heat or in the microwave until heated through. The texture of the biscuits will soften after refrigeration; reheat slowly to avoid drying out the chicken.

Enjoy this easy, comforting slow cooker chicken and dumplings on chilly evenings or whenever you want a homey, satisfying meal that’s simple to prepare.