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A white bowl served with slow cooker chicken and dumplings.

Slow Cooker Chicken and Dumplings with Canned Biscuits

This easy slow cooker chicken and dumplings with canned biscuits is the ultimate comfort food dinner. Tender chicken thighs, potatoes, carrots, peas, and fluffy dumplings simmer in a creamy gravy for a cozy, family-friendly meal with minimal prep.
5 from 1 vote
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Author Kori
Prep Time 10 minutes
Cook Time 6 hours 35 minutes
Total Time 6 hours 45 minutes
Course Slow Cooker Chicken Recipes
Cuisine American
Servings 6
Calories 534 kcal

Equipment

Ingredients
  

  • 1 large russet potato (peeled and cut into ½" cubes)
  • 2 cups baby cut carrots (peeled and sliced)
  • 2 (15.5-ounce) cans condensed cream of chicken soup
  • ¼ cup all purpose flour
  • 1 teaspoon herbs de Provence
  • 1 teaspoon kosher salt or sea salt
  • ½ teaspoon ground black pepper
  • 8 boneless skinless chicken thighs (trimmed of excess fat)
  • 1 (10-ounce) package of frozen peas
  • 1 (10-ounce) package of 10 buttermilk biscuits (cut into 1" to 1½" pieces; to make dumplings using an all purpose baking mix (like Bisquick), see below)
  • optional garnish: chopped fresh parsley and paprika

Instructions
 

  • In a medium mixing bowl whisk together the soup, flour, salt, herbs de Provence, and pepper.
    Mixing the crockpot chicken and dumpling gravy ingredients in a small bowl.
  • Add potatoes and carrots to the slow cooker, then the chicken. Spread the broth mixture over the top.
    Layering the vegetables and chicken the spreading the chicken and dumpling gravy over the top.
  • Cover and cook on low for 5 to 7 hours or until the chicken is done (165℉) and no longer pink. Stir in the frozen peas. Turn heat to high, cover, and cook for 15 minutes.
    Slow cooker chicken and dumplings cooking in a white crockpot, then pouring peas over the top.
  • Place the cut biscuits over the top of the chicken mixture. Cover and cook on high for about 20 minutes or until a toothpick inserted in the center of the dumplings comes out clean. Garnish with fresh parsley and sprinkle with paprika.

Video

Notes

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • DUMPLINGS USING BAKING MIX: In a bowl, mix 1½ cups of all-purpose baking mix with ½ cup of milk. Drop by spoonful on top of chicken mixture. Cover and cook for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 
  • VARIATIONS: bake homemade or canned biscuits and serve the chicken and gravy over the top; corn can be added in place of peas; thyme can be used in place of herbs de Provence; chicken can be precut into bite size pieces if desired (note that it will cook faster); use all cream of chicken soup or a combination with cream of celery or cream of mushroom. 
  • SERVING SUGGESTIONS:  Season to taste with additional salt and pepper as needed. Garnish with fresh parsley.

Nutrition

Calories: 534kcalCarbohydrates: 53gProtein: 38gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 149mgSodium: 1487mgPotassium: 993mgFiber: 6gSugar: 7gVitamin A: 6416IUVitamin C: 32mgCalcium: 84mgIron: 6mg
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