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!
note : This position may contain consort links for your convenience. If you make a buy, this site may receive a minor commission at no extra price to you. You can read my full disclosure policy here .
I have a matter for chicken and dumplings .
Or possibly I should say that I have a matter for the way chicken and dumplings make me feel .
That ’ s how it is with most of our darling foods, right ? sure, we like the relish or texture, but possibly what we in truth love is the feel of gratification we get from enjoying a labor movement of love .
Or possibly what we very love is the way a meal transports us back in time, to sitting at our Grandma ’ s well-worn dinner mesa, sharing stories and laughter over a steam bowl of good .
The best recipes for chicken and dumplings do good that–fill our souls and our bellies .
possibly that ’ s why I have so many front-runner chicken and dumpling recipes–they all stir up different memories for me .
For example, my copycat Cracker Barrel wimp and dumplings recipe reminds me of vacationing with my family .
My easy chicken and Bisquick dumplings recipe reminds me of my ma ’ sulfur shortcut on busy nights. If you don ’ t have Bisquick on handwriting, you can besides make dumplings with Jiffy baking blend 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 conserve as we made our life together .
These Crockpot chicken and dumplings with Grands biscuits remind me of my first base apartment after college, when I longed for the comforts of home, but after a long permute home plate from oeuvre everyday, didn ’ t have time to make dumplings from start .
And in case you were wondering, yes, you can even make Instant Pot wimp 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. hera ’ 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 tongue to cut the cookie into eight triangles, sort of like how you cut a pizza .
Those pieces of biscuit boodle are what turns into a dumpling !
nowadays, I know the pieces of dough look very small. That ’ s okay–they will puff up substantially when they ’ re cooked. These small pieces will be absolutely bite-sized when they ’ ra done .
If you cut the pieces larger, you ’ ll goal up with truly big dumplings. so pin with the little pieces !
How to Make Canned Biscuit Chicken and Dumplings in the Slow Cooker
Crockpot recipes are bang-up 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 wimp soup to the Crockpot .
Cook. You ’ ll want to let everything cook on the low set 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 cookie boodle and drop curtain pieces into the dense cooker. Put the lid back on and let them cook for about 45 minutes .
Shred Chicken and Add Veggies. Pull out the chicken summit pieces and shred them. Add the freeze veggies and shredded chicken and give everything a good touch. 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.
Continue to Content
Yield: 8 Servings
Crockpot Chicken and Dumplings with Grands Biscuits
Enjoy your favored comfort food with minimal effort when you make chicken and dumplings in the decelerate cooker with refrigerate Grands biscuits !
Prep Time
5 minutes
Cook Time
5 hours
Total Time
5 hours
5 minutes
Read more: Nom Wah Tea Parlor
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:
8
Serving Size:
1
Amount Per Serving:
Calories:
287
Total Fat:
11g
Saturated Fat:
3g
Trans Fat:
0g
Unsaturated Fat:
5g
Cholesterol:
71mg
Sodium:
1443mg
Carbohydrates:
19g
Fiber:
1g
Sugar:
11g
Protein:
28g
nutrition data is mechanically calculated and is not guaranteed for accuracy .
Want more delicious recipe ideas?
Check out even more mealtime divine guidance on my Pinterest boards !
Get the Instant Pot Meal Plan Jumpstart
Join the free community and you’ll learn simple ways to easily create tasty food for your family, arsenic well as immediate access to the FREE Instant Pot Meal Plan Jumpstart to help you get a tasty dinner on the board in a flash !
“Thanks for sharing your knowledge and experience in such a friendly and delightful way!!! So far, I’m very impressed with the results…thanks again for your guidance into this new realm of cooking!” -Margaret
You ‘re in ! Check your e-mail for your loose download of my one workweek meal plan of press cooker meals ! Thanks for being a subscriber ! ????
Free Resource Library
Enter my Enter my rid resource library for my latest printables and resources ! Password is ‘IHEARTMARGIN ‘ — please replicate and spread that in at the link above. Thanks for being a subscriber ! !
