Best 6 Crockpot Chicken Dumplings With Refrigerated Biscuit Dough Recipes

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Indulge in the comforting goodness of Crockpot Chicken Dumplings, a classic dish made easy with refrigerated biscuit dough. This hearty and flavorful meal is perfect for busy weeknights or cozy weekends. Tender chicken, savory broth, and fluffy dumplings come together in a symphony of flavors that will warm your soul. Discover the secrets to creating the ultimate Crockpot Chicken Dumplings with three irresistible recipes: the classic recipe, a creamy variation with cream of chicken soup, and a tangy version with lemon and herbs. Each recipe offers a unique twist on this beloved comfort food, ensuring that you'll find your perfect match. Grab your slow cooker and prepare to be delighted by the convenience and deliciousness of Crockpot Chicken Dumplings.

Here are our top 6 tried and tested recipes!

SLOW COOKER CHICKEN AND DUMPLINGS



Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Janiece Mason

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 6h10m

Yield 8

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

  • Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g

SLOW COOKER CHICKEN AND DUMPLINGS WITH BISCUITS



Slow Cooker Chicken and Dumplings with Biscuits image

Make a delicious dinner with Slow Cooker Chicken and Dumplings using canned biscuits.

Provided by Kristy Still

Categories     Main Course

Time 6h5m

Number Of Ingredients 6

2 Large Chicken Breast (thawed and cubed)
2 10.5 oz Cans of Cream of Chicken
1 14.5 oz Can of Chicken Broth
1 Cup Frozen Peas
1 Can of Biscuits
Salt and Pepper

Steps:

  • In a 5 quart slow cooker, combine chicken breast, cream of chicken, chicken broth, and peas.
  • Cook on high for 6 hours.
  • Rip the biscuits into small pieces and quickly add them on top in the last 1 hour of cooking (After 5 hours).
  • These will swell up in the slow cooker to make the dumplings.
  • Serve.

Nutrition Facts : ServingSize 6 Servings

CROCK POT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUITS RECIPE - (4.5/5)



Crock Pot Chicken & Dumplings with Refrigerated Biscuits Recipe - (4.5/5) image

Provided by chelseap09

Number Of Ingredients 6

1 pound chicken breasts, boneless, skinless
2 tablespoons butter
2 (10.5-ounce) cans condensed cream of chicken soup
1 (14-ounce) can chicken broth
1 medium white onion, diced
4 large flaky refrigerator biscuits (half a can)

Steps:

  • Thaw chicken breasts and place in crock pot. Add butter, cream of chicken soup, chicken broth and onions. Cook on high 4 to 6 hours or on low for 8 hours. Once the chicken has cooked for the proper amount of time, cut each biscuit into small pieces (approximately 9 each). Add the biscuits and continue to cook 30 minutes to an hour longer, or until the biscuits are done. Remove chicken and shred with a fork. Once shredded, place chicken back into crockpot and mix. Serve hot.

EASY SLOW COOKER CHICKEN AND DUMPLINGS



Easy Slow Cooker Chicken and Dumplings image

Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection.

Provided by Erin Krysten

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 5h20m

Yield 8

Number Of Ingredients 13

¼ cup water, or as needed
1 teaspoon poultry seasoning
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can low-sodium chicken broth, divided
1 large onion, finely diced
3 carrots, chopped
4 stalks celery, chopped
2 tablespoons butter
1 (10.75 ounce) can reduced-fat condensed cream of celery soup (such as Campbell's®)
1 (10.75 ounce) can reduced-fat condensed cream of chicken soup (such as Campbell's® Healthy Request)
½ teaspoon dried rosemary
1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Steps:

  • Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
  • Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
  • Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 27.3 g, Cholesterol 43.9 mg, Fat 10.6 g, Fiber 2.1 g, Protein 16.1 g, SaturatedFat 3.8 g, Sodium 755.3 mg, Sugar 6.1 g

CROCKPOT CHICKEN & DUMPLINGS WITH REFRIGERATED BISCUIT DOUGH RECIPE - (4.5/5)



Crockpot Chicken & Dumplings with Refrigerated Biscuit Dough Recipe - (4.5/5) image

Provided by sillymom

Number Of Ingredients 9

5 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of onion soup (or 1 onion, finely diced)
1 (10.75 ounce) can condensed cream of mushroom soup
3 carrots, chopped
1 can of corn
1 small package of frozen peas
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (or Bisquick dumpings)

Steps:

  • Place the chicken, butter, soups, and carrots in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, add corn, stir, and place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS



Easy Chicken and Dumplings with Biscuits image

Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.

Provided by Ed Herro

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 8

Number Of Ingredients 20

2 tablespoons olive oil, or more as needed
1 cup chopped celery
1 cup chopped carrots
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, finely chopped
½ stick butter
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
4 medium Yukon Gold potatoes, cubed
¼ cup all-purpose flour
1 quart water
1 (10.5 ounce) can cream of chicken soup
¼ cup lemon juice, or to taste
3 cubes chicken bouillon
1 ½ tablespoons poultry seasoning
1 teaspoon ground cayenne pepper
1 bay leaf
1 ½ pounds cooked chicken breast, chopped
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
  • Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
  • Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
  • Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
  • Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g

Tips:

  • Use a large enough slow cooker to accommodate the chicken, vegetables, and dumplings. A 6-quart or larger slow cooker is ideal.
  • Be sure to brown the chicken before adding it to the slow cooker. This will help to lock in the flavor and prevent the chicken from becoming dry.
  • Use a variety of vegetables in your chicken and dumplings. Some good options include carrots, celery, onions, and potatoes.
  • Season the chicken and dumplings to taste. You can use a variety of seasonings, such as salt, pepper, garlic powder, and onion powder.
  • Cook the chicken and dumplings on low for 6-8 hours, or on high for 3-4 hours.
  • Use refrigerated biscuit dough to make the dumplings. This is a quick and easy way to make dumplings, and they always turn out fluffy and delicious.
  • Serve the chicken and dumplings hot, with a side of gravy or mashed potatoes.

Conclusion:

Crockpot chicken and dumplings is a classic comfort food that is easy to make and always a hit with the family. With a few simple ingredients and a little bit of time, you can have a delicious and hearty meal that the whole family will love. So next time you're looking for a quick and easy meal, give crockpot chicken and dumplings a try. You won't be disappointed!

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