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Easy Crockpot Chicken and Dumplings with Canned Biscuits

Easy Crockpot Chicken and Dumplings with Canned Biscuits

Fall-apart tender chicken breasts slow-cooked with sweet carrots, celery, and onions in a velvety, rich poultry herb gravy, topped with pillowy, fluffy canned biscuit dumplings that steam to perfection directly in the slow cooker. The ultimate comforting 6-hour slow-cooker family dinner with practically zero effort!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 generous bowls
Course: Dinner, Main Course, Slow Cooker Comfort Food
Cuisine: American Classic, Southern Comfort Food
Calories: 480
Ingredients Method Nutrition

Ingredients
  

For the Savory Chicken & Vegetable Base
  • 2 lbs boneless skinless chicken breasts approx 3-4 large breasts
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and sliced into 1/2-inch coins
  • 3 ribs celery sliced into 1/2-inch half-moons
  • 3 cloves garlic minced
  • 3 cups low-sodium chicken bone broth rich poultry stock
  • 2 cans (10.5 oz each) condensed cream of chicken soup or homemade herb velouté
  • 2 tbsp unsalted butter cubed
  • 1 tsp poultry seasoning & dried thyme classic herb aromatics
  • 1/2 tsp kosher salt & black pepper to taste
For the Fluffy Biscuit Dumplings & Finish
  • 1 can (16.3 oz) refrigerated buttermilk biscuits 8 count Grands biscuits, cut into quarters
  • 1 tbsp all-purpose flour for dusting biscuit pieces
  • 1 cup frozen sweet green peas stirred in during last 30 minutes
  • 2 tbsp fresh Italian parsley finely minced, for garnish

Method
 

Step-by-Step Cooking Walkthrough
  1. Place diced onion, sliced carrots, celery, and minced garlic in the bottom of a 6-quart slow cooker. Lay the whole chicken breasts on top of the vegetables in an even layer.
  2. In a bowl, whisk together chicken broth, cream of chicken soup, poultry seasoning, dried thyme, black pepper, and salt until smooth. Pour evenly over the chicken and vegetables. Scatter butter cubes across the top.
  3. Cover with lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 3.5 hours) until chicken is fall-apart tender and vegetables are soft.
  4. Remove chicken breasts to a cutting board and shred into bite-sized chunks using two forks. Return the shredded chicken to the slow cooker and stir in frozen green peas.
  5. Cut each raw refrigerated biscuit into 4 bite-sized pieces. Toss pieces lightly with 1 tablespoon flour. Drop biscuit pieces across the surface of the simmering chicken mixture, spacing them evenly. Gently push them slightly down into the gravy so they are partially submerged, but do not stir!
  6. Cover tightly with the lid and cook on HIGH for an additional 60 to 75 minutes without removing the lid! The dumplings will double in size and cook into pillowy, cloud-like dumplings. Ladle into bowls, garnish with parsley, and serve piping hot!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 46gProtein: 38gFat: 16gSaturated Fat: 6gCholesterol: 95mgSodium: 920mgPotassium: 640mgFiber: 4gSugar: 7gCalcium: 90mgIron: 3.2mg

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