I don’t know about you, but sometimes I just need a meal that hugs me back. You know what I mean? The kind that makes you want to curl up on the couch in sweatpants and not feel guilty about it. For me, that’s crockpot chicken and dumplings with biscuits.
Now, let me be totally clear—I’m not here pretending to be the next Food Network star whipping up scratch dumplings like Grandma used to. Nope. I cheat. I use canned biscuits. And honestly? I don’t even feel bad about it. They work. They taste amazing. And no one at my table complains. (Unless you count my husband once asking, “Did you make the biscuits from scratch this time?” Answer: absolutely not.)
The real beauty of this recipe is that you basically dump things into your slow cooker, go live your life, and come back to a pot of warm, creamy comfort food. No stress. No “why did I even start this recipe” meltdown. Just cozy goodness.
Why This Recipe Slaps
- Ridiculously easy. Crockpot does the work while I scroll TikTok or fold that mountain of laundry I’ve been avoiding.
- Kid approved. My youngest calls it “chicken pie soup,” and I’ll take the win.
- Cheap. Chicken thighs, some frozen veggies, a can of biscuits. Done.
- Perfect leftovers. If anything, it tastes better the next day.
And the smell—oh man. You’ll swear someone’s grandma snuck into your kitchen while you weren’t looking.
Crockpot Chicken and Dumplings with Biscuits Recipe
Ingredients That Actually Matter
Here’s the thing: I’ve tried different versions from the top recipes floating around online. Some were bland, some way too complicated. Here’s what I’ve landed on after some trial and error:
- Chicken thighs > breasts. Thighs stay juicy and don’t dry out.
- Frozen mixed veggies. Zero chopping. Just pour ‘em in.
- Cream of chicken soup. Don’t overthink it—it makes the broth thick and cozy. Campbell’s is classic.
- Better Than Bouillon Chicken Base. Absolute game changer. The little jar lasts forever, and the flavor is way richer than boxed broth. (Here’s the one I use: Better Than Bouillon Chicken Base).
- Canned biscuits. Pillsbury Grands all the way. They puff into fluffy dumplings that honestly feel homemade.
Step-by-Step (Or: How I Mess It Up Less Each Time)
Step 1: The Base
Spray your crockpot (seriously, do this or curse later while scrubbing). Throw in chicken, onion, cream of chicken soup, broth, and seasonings.
Step 2: Slow Cooker Magic
Set it on low (6 hours) or high (3–4 hours). Then—hands off! Don’t peek. Don’t stir. Go live your life.
Step 3: Shred Time
About an hour before dinner, shred the chicken right in the crockpot. I use two forks, but I’ve also been lazy and just mashed it with tongs. Works fine. Toss in your frozen veggies here too.
Step 4: The Biscuit Moment
Cut biscuits into little bite-sized chunks. Drop them in gently, stir once, then cover again. Cook for another 30–45 minutes until they’re fluffy. And yes, check them—raw biscuit dough is a tragedy.
Step 5: Eat and Feel Like a Kitchen Hero
Ladle it into bowls, sprinkle on some parsley if you want to impress someone, and enjoy.
Tricks I’ve Learned the Hard Way
- Don’t dump all the biscuits at once. Spread them out, or you’ll get dough clumps.
- Want it thicker? Stir in a cornstarch slurry when you add the veggies.
- Like a little heat? A pinch of cayenne or crushed red pepper flakes does wonders.
- Invest in a solid slow cooker. Mine is the Crock-Pot 7-Quart Oval Manual Slow Cooker . It’s been my ride-or-die for years.
FAQs I Get From Friends (Yes, I Talk About This Recipe A Lot)
Q: Can I use rotisserie chicken?
Yep! Shred it and shorten the cook time. Honestly, it’s a lazy genius move.
Q: Do the biscuits get soggy?
Not if you cook them long enough. They should be pillowy, not gummy.
Q: Can I meal-prep this?
You can, but it’s better fresh. Leftovers reheat fine, though, and I’ve definitely eaten it three nights in a row.
Why I Stuck With This Version
When I combed through the top recipes online, here’s what I noticed:
- Some skipped veggies (but I need that pop of color and texture).
- Some went full homemade dumplings (great if you’ve got time, not great when you’re already hungry).
- Some were way under-seasoned.
This version balances the flavor, convenience, and “cozy factor” just right. It tastes like effort, without actually being much effort.
Ingredients
Method
- Spray crockpot. Add chicken, onion, soup, broth, and seasonings.
- Cook on low 6 hrs or high 4 hrs.
- Shred chicken, stir in veggies.
- Add biscuit pieces. Cook 30–45 mins until fluffy.
- Serve hot.
Notes
- Don’t peek too often—slows biscuit cooking.
- Biscuits should be cooked all the way through.
- Cornstarch slurry = thicker broth.
- Store leftovers in fridge up to 3 days.
Final Word
So yeah, that’s my not-so-fancy, always-delicious crockpot chicken and dumplings. It’s one of those recipes I keep coming back to, no matter how many “fancier” dinners I try. Comfort food doesn’t have to be complicated, and honestly, life’s too short to roll dumplings from scratch every time.
Try it once, and I bet you’ll end up keeping a can of biscuits in your fridge just for this. 😉