This Southern-style chicken and dumplings recipe made with canned biscuits is an easy slow cooker meal that delivers classic comfort food with minimal effort. Using a few convenient pantry staples and your crockpot, this version creates tender, flavorful chicken in a thick, savory broth with pillowy dumplings—perfect for a family dinner.

Chicken and Dumplings with Canned Biscuits

I’ll admit I wasn’t always a chicken and dumplings fan. I tended to enjoy other hearty soups and stews more. But this slow cooker version changed my mind—especially because it uses canned biscuit dough to make the dumplings easy and reliably fluffy.

Chicken and dumplings is a Southern comfort classic: chicken simmered with herbs and aromatics in a savory broth, then combined with dumplings made from dough so the flavors marry. Add a few vegetables like peas and carrots for color and nutrition, and you have a comforting, satisfying one-pot meal.

What Are Chicken and Dumplings

Simply put: slow-simmered chicken cooked in a seasoned broth, finished with soft dumplings. The dumplings soak up the broth and become little pillows of flavor. Traditional recipes may use from-scratch dumplings, but using canned biscuits saves time and yields consistently tender results without the hassle.

Why This Recipe Works

• Easy: Uses common convenience ingredients you likely have on hand.
• Slow cooker: Hands-off cooking lets flavors develop while you go about your day.
• Canned biscuits: Pillsbury-style biscuits make light, pillowy dumplings without extra mixing or rolling.
• Flavor: This recipe layers herbs and seasonings so the finished dish tastes homemade and comforting.
• Reliable texture: Coating biscuit pieces in flour helps them hold together in the slow cooker and prevents them from becoming mushy.

Ingredients for Chicken and Dumplings

• 2–3 large chicken breasts
• 1 can (about 16 oz) refrigerated biscuit dough (grands-style)
• 1 small onion, diced
• 2 cups frozen peas and carrots
• 2 cups chicken broth or stock
• 2 (10 oz) cans condensed cream of chicken soup
• Seasonings: salt, pepper, thyme, poultry seasoning, garlic powder, onion powder, fresh parsley
• 3 tablespoons butter
• 1/2 cup all-purpose flour (for dusting)
• Optional: 2 tablespoons cornstarch + 1/3 cup milk for a slurry to thicken

How to Make Chicken and Dumplings with Canned Biscuits

• In a medium bowl (or directly in the slow cooker), combine the cream of chicken soup with the seasonings: salt, pepper, thyme, poultry seasoning, garlic powder, onion powder, and chopped fresh parsley.

• Lightly spray the slow cooker with non-stick cooking spray. Add the soup mixture and nestle the chicken breasts into the mixture.

• Pour in the chicken broth, add the diced onion and butter. Cover and cook on Low for 3–4 hours, until the chicken is fully cooked and tender.

• Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the slow cooker.

• Stir in the frozen peas and carrots.
• Pour 1/2 cup flour into a bowl. Open the biscuit can and cut each biscuit into bite-size pieces (cut in half, then each half into quarters). Lightly toss each biscuit piece in the flour to coat.

• Arrange the floured biscuit pieces in a single layer on top of the mixture in the slow cooker and gently press them down into the broth so they contact the liquid.

• Replace the lid, set the slow cooker to High, and cook another 1–2 hours or until the biscuit pieces are cooked through. Avoid lifting the lid while they cook; check one piece near the end to ensure doneness.

• Optional: For a thicker broth, whisk 2 tablespoons cornstarch into 1/3 cup milk to make a slurry. Stir it into the slow cooker, then cook an additional 10–15 minutes until slightly thickened.
• When the biscuits are fully cooked, taste and adjust seasoning, sprinkle with fresh parsley, and serve warm.

Expert Tips

• This recipe can be high in sodium depending on the soup and broth you use. If desired, choose low-sodium soup and broth and adjust salt to taste.
• If you have Better Than Bouillon or a concentrated stock base, a small amount can enhance depth of flavor without adding too much liquid.
• The cornstarch slurry is optional; it provides a slightly thicker, restaurant-style gravy if you prefer that texture.
• Use any brand of refrigerated biscuit dough you like—name brand is not necessary for a great result.

Best Way to Store Chicken and Dumplings

Store leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely and transfer to a freezer-safe container; freeze for longer storage. Thaw frozen portions overnight in the refrigerator before reheating on the stovetop or in the microwave.

Key storage tips:

• Refrigeration: Keep in an airtight container for 3–4 days.
• Freezing: Cool completely before placing in a freezer-safe container to avoid ice crystals and preserve texture.
• Reheating: Thaw overnight when possible, then reheat gently on the stovetop over low heat or in the microwave until warmed through.

Enjoy!