For most people at this time of year, your crockpot becomes your favorite household item. It’s just so versatile! I use it to make soups/chili for dinner, dips for parties, and even hot chocolate! I rarely get it out during warm weather months, but it’s used almost daily in the fall and winter.
Chicken & dumplings is a very hearty meal that sticks to your bones and warms you up. This recipe uses canned biscuit dough which makes it SO much faster and easier than making your own dumplings. My only complaint was that the dough didn’t entirely stay in “dumpling” form…meaning that they didn’t stay nice and round but kinda tore into random chunks of various sizes or strips of dough. It’s not really a big deal because it tastes the same, but you should know that it won’t look much like dumplings.
Also, be aware that it’s VERY hard to tell when the biscuit dough is all the way cooked through. Naturally, sitting in the crockpot with the other ingredients, they will get moist and soggy, which means it won’t really LOOK done. Just test by cutting into a dumpling and make sure the dough is cooked through before serving. Uncooked dough is not very appetizing.
Ingredients
- 2 Tbsp butter
- 4 boneless, skinless chicken breasts
- 1/2 large onion, finely diced
- 2 cans cream of chicken soup
- 2 packages (10 count) of Grands Jr. biscuits
- flour
Directions
- Combine all ingredients except biscuits and flour in a greased slow cooker, and fill with enough water to cover.
- Secure lid and cook for 5 hours on low.
- Using kitchen scissors, cut each biscuit into four pieces. Roll each biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker.
- Remove chicken from slow cooker and shred. Return shredded meat into the slow cooker.
- Replace lid and cook on low for another 30 minutes, or until dough is fully cooked.
Soure: Key Ingredient
I do this all the time. However, I cut each biscuit into 6 pieces and only cook the dumplings on low for 30 minutes and never have issue with them coming apart. They are always cooked all the way through. Also, I never roll them in flour. I just stir them once or twice during the 30 min cook time. I also add some carrots & celery. Hope this helps for next time.
Thanks for the tip! I have no idea why some of them weren’t very “dumpling” shaped. I think they were more flattened than shredded. But either way, it was delish!
Put your pizza cutter to work on the biscuits! It it much faster than scissors or a knife. I also don’t roll mine in flour, I toss the cans in the freezer for half an hour prior to cutting and then stir to prevent sticking. Once they are coated in the broth, they won’t stick together.
That’s a good idea! I guess you could cut more biscuits faster that way. Thanks for the tip!
Hey! I cannot print the recipe. It only shows a huge picture of the dish. War Eagle! Alumni 1993-4
War Eagle! Sorry about the glitch with the print version. I am in the process of updating some things, and that slipped through the cracks! Thanks for catching it. It should be fixed now.
Are the chicken breast supposed to be frozen?
They can be frozen or fresh, either way will turn out well. The fresh will probably take a little less time to cook though.
This recipe is so delish and easy! I am not a very good cook and this is something I have made numerous time now. Thanks for sharing this!
Thanks Shyla! I hope you find many more simple recipes on my blog that will help you feel more comfortable in the kitchen! Glad you liked this recipe 🙂
How do I convert slow-cooker recipes to stove-top or oven cooking?
My biscuits never cooked through. 🙁 I even turned up the crock to high and gave it extra time 🙁
Hi Ashley, I’m sorry your biscuits never cooked all the way! I honestly don’t know what else to try since you already tried cooking longer at a higher temp. Maybe try cutting the biscuits into smaller pieces?
Hi ! I wonder that it can put frozen dumplings instead Grand Jr biscuits ?
I’ve never tried that, but it seems like it would work! If they’re still frozen, you might just have to adjust for more time to allow it to cook through.
I have never made chicken and dumplings in the slow cooker, but I have made it in the oven. However, I make my own drop dumplings and use cream of mushroom soup and a large can of mushrooms. in it. You might also want to try the frozen potato dumplings. Chateau makes them. Another possibility for a substitution is cheese-filled ravioli or cheese filled tortellini.
Thanks for the tips! I haven’t ever seen frozen potato dumplings, but now that I know they exist, I’ll keep an eye out for them!
I’m trying to make sense of this recipe. WHY would you add the cut-up biscuits (in Step #3) into the pot – along with the chicken at this point? Since the chicken now needs to be shredded, you’ll have to return the shredded chicken back into the pot anyways,….so (in my opinion) THAT would be the IDEAL time to add the the cut-up biscuits on top, and to then let them cook (on top) for the remaining 30 minutes. Nevertheless, it sounds tasty, but I’ll DEFINATELY make imine this way.
That would be totally fine. I don’t know if it really makes much difference, but if that’s what you think is easier then have at it! Let us know if you try it out and think it helps the biscuits cook through better than if they weren’t on top.
I do too, but mine is actually chicken pot pie… from the German Bot Boi. . I cook my chicken in water with diced celery and diced potatoes until the chicken is done. Then take out the chicken and shred. Then I put chicken back in pot and bring to boil. Then I just drop large chunks of dough into the pot. They cook on top, the dough balls actually covering the chicken. I then, to serve, dip out the big ole “pot pie” lumps of goodness which are covering the pot, dish out some chicken and broth and… EAT!!!!!
Yum, yum, and yum. this has to be one of my all time favorite foods. Especially for those cold winter months. Have you ever tried putting your chicken in a couple hours earlier by itself with a little water and letting it make its own broth? The finished product may be a little greasier than some folks like but i find it gives my dish that “grandma’s home cooking” that i sometimes miss from childhood. Plus, the broth is actually pretty healthy.
Also, you can’t go wrong dumping in a couple cans of mixed veggies (liquid drained) to make sure the family gets a super well-rounded meal.
Thanks for the tips, Gwen! I haven’t ever tried it with the chicken making its own broth, but you make a good argument for it! 🙂
Do you know what the stovetop version of this would be? I.e., when would I add dumplings, and for how long?
I’ve never tried it on the stovetop so I’m not sure about the cooktime! If you give it a try, please let us know how it turns out!
I am cooking this right now and my dumplings won’t cook in the slow cooker. 🙁 I followed the recipe except I used chicken broth instead of water — could that be it? I tried stirring, but the dumplings started turning to mush. I tried putting the slow cooker on high, but no luck. I finally pulled the crock out and put it in the oven (praying my crock won’t break in the oven)! Not sure where I went wrong, but won’t be making this again.
Oh no! I’m so sorry that happened! Admittedly, the dumplings do get pretty moist cooking in the slow cooker, which means they don’t exactly “fluff” and can seem mushy. But still, they should actually cook through and not be raw dough. My only guess is that maybe the dough could have been cut into smaller pieces? I’m not really sure. So sorry!
Thank Lindsay! After putting in the oven the dumplings cooked right up and this was SUPER yummy! I will make it again even if it means popping in the oven for a bit — still super easy!
I’m so glad! Thanks for giving us the update! 🙂
It could depend on your slow cooker. I use the above recipe (without the flour and add a vab of chicken broth), but I let my dumplings cook for an hour WITHOUT stirring. They come out great every time. Perhaps you just need to increase tge cook time of the dumplings.
Thanks for the tip!
How long would this co
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