If you love chicken and dumplings but don’t have a lot of time on your hands, you’ll adore this slow cooker version that uses a simple shortcut–Grands biscuits!
Crockpot chicken and dumplings with Grands biscuits couldn’t be easier! A creamy, flavorful broth with tender chicken and veggies is the perfect match for soft dumplings made with a can of biscuits!
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I have a thing for chicken and dumplings.
Or maybe I should say that I have a thing for the way chicken and dumplings make me feel.
That’s how it is with most of our favorite foods, right? Sure, we like the flavor or texture, but maybe what we really love is the feeling of satisfaction we get from enjoying a labor of love.
Or maybe what we really love is the way a meal transports us back in time, to sitting at our Grandma’s well-worn dinner table, sharing stories and laughter over a steaming bowl of goodness.
The best recipes for chicken and dumplings do just that–fill our souls and our bellies.
Perhaps that’s why I have so many favorite chicken and dumpling recipes–they all stir up different memories for me.
For instance, my copycat Cracker Barrel chicken and dumplings recipe reminds me of vacationing with my family.
My easy chicken and Bisquick dumplings recipe reminds me of my mom’s shortcut on busy nights. If you don’t have Bisquick on hand, you can also make dumplings with Jiffy baking mix for a simple way to save time.
My Instant Pot chicken and dumplings recipe reminds me of the early years of my marriage, when I was learning to cook for my new husband as we made our life together.
These Crockpot chicken and dumplings with Grands biscuits remind me of my first apartment after college, when I longed for the comforts of home, but after a long commute home from work everyday, didn’t have time to make dumplings from scratch.
And in case you were wondering, yes, you can even make Instant Pot chicken and dumplings with canned biscuits!
Avoiding gluten? I’ve got you covered with my gluten-free chicken and dumplings recipe.
How to Make Dumplings with Canned Biscuits
I know everyone has their personal preference when it comes to dumplings. Here’s how I make dumplings with canned biscuits.
I take an unbaked Homestyle Buttermilk Grands biscuit from the can and lay it on a cutting board.
Then, I use a knife to cut the biscuit into eight triangles, sort of like how you cut a pizza.
Those pieces of biscuit dough are what turns into a dumpling!
Now, I know the pieces of dough look really small. That’s okay–they will puff up substantially when they’re cooked. These small pieces will be perfectly bite-sized when they’re done.
If you cut the pieces larger, you’ll end up with really big dumplings. So stick with the small pieces!
Want a slow cooker recipe for flat dumplings? Try this Crock Pot chicken and dumplings recipe.
How to Make Canned Biscuit Chicken and Dumplings in the Slow Cooker
Crockpot recipes are great because you can throw everything into the slow cooker early in the day, then have dinner practically ready and waiting when evening rolls around!
Ingredients You’ll Need:
- 1 lb boneless skinless chicken breasts
- 1/2 large onion, diced
- 2 ribs of celery, sliced
- 4 cups chicken broth
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 2 cups homemade cream of chicken soup
- 1 1/2 cups frozen peas and carrots (or other veggies of choice)
- 5 individual Homestyle buttermilk Grands biscuits, unbaked (not the flaky layers Grands)
How to Make It:
(Full printable recipe is available below)
Combine. Add chicken breasts, onion, celery, chicken broth, water, salt, pepper, thyme, and cream of chicken soup to the Crockpot.
Cook. You’ll want to let everything cook on the low setting for a few hours, until the chicken is cooked through.
Add Biscuit Dough. About an hour before the end of the cook time, cut up the biscuit dough and drop pieces into the slow cooker. Put the lid back on and let them cook for about 45 minutes.
Shred Chicken and Add Veggies. Pull out the chicken breast pieces and shred them. Add the frozen veggies and shredded chicken and give everything a good stir. Cook for another 15 minutes, then serve!
Notes and Adaptations:
- I prefer to use homemade cream of chicken soup because it’s super easy, only takes a few minutes to make, and really adds a lot of great flavor. But, if you prefer to use canned condensed cream of chicken soup, just mix the can of soup with a can of water and add that to the Crockpot.
- You can use whatever frozen veggies you’d like! Peas, carrots, green beans, and corn are all great options.
- This can totally serve as a meal on its own, but if you want something to serve alongside it, check out these side dishes for chicken and dumplings.
- Don’t have a slow cooker? Make my stovetop version of chicken and dumplings with canned biscuit dough.
Crockpot Chicken and Dumplings with Grands Biscuits
Enjoy your favorite comfort food with minimal effort when you make chicken and dumplings in the slow cooker with refrigerated Grands biscuits!
Ingredients
- 1 lb boneless skinless chicken breasts
- 1/2 large onion, diced
- 2 ribs of celery, sliced
- 4 cups chicken broth
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 2 cups homemade cream of chicken soup
- 1 1/2 cups frozen peas and carrots (or other veggies of choice)
- 5 Homestyle buttermilk Grands biscuits, unbaked (not the flaky layers Grands)
Instructions
- In the Crockpot, combine chicken, onion, celery, chicken broth, water, salt, pepper, thyme, and cream of chicken soup.
- Cover and cook on low until chicken is cooked through, about 4 hours.
- Remove chicken and shred. Cut each biscuit round into eight pieces. Drop the pieces of dough into the hot broth. Return shredded chicken to the broth. Cover and cook for about 45 minutes.
- Add frozen vegetables and stir. Cover and cook for about 15 minutes more.
Notes
- I prefer to use homemade cream of chicken soup because it’s super easy, only takes a few minutes to make, and really adds a lot of great flavor. But, if you prefer to use canned condensed cream of chicken soup, just mix the can of soup with a can of water and add that to the Crockpot.
- You can use whatever frozen veggies you’d like! Peas, carrots, green beans, and corn are all great options.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 1443mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 28g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Sandra says
I followed the recipe to the “T”. I can say that the grands biscuits cut into those small pieces was disastrous. They were just gobs of goo.
The basic recipe other than that, was very good.
Chrysti Benner says
I’m so sorry that happened, Sandra! I know how frustrating that is. I’ve never had them turn out gooey–maybe they needed to cook a bit longer?
HW says
The biscuits needed much longer recipe said.
Chrysti Benner says
Thanks for letting us know, HW! Slow cookers can vary in terms of temperature, which could cause a discrepancy. Also, the size of the biscuit pieces will make a difference, too. Hope you still enjoyed them! 🙂
Jess Casey says
If you’re using this recipe I don’t recommended cutting the biscuits. Bake them on the side. They’re gooey and raw even after the cook time.
Chrysti Benner says
Hi Jess! I’m sorry they weren’t cooked through for you–it’s possible your slow cooker cooks at a lower temp than mine. If they aren’t cooked through, you can just let them cook a bit longer so they aren’t doughy inside.