Chicken & Dumplings in the Crockpot


Chicken & Dumplings – Slow Cooker

Recipe by Julia Pacheco Course: Main, DinnerCuisine: AmericanDifficulty: Easy


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Cooking time


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  • 1 can refrigerated Pillsbury Biscuits

  • 1.5 pounds chicken breasts, cubed

  • 1 10.5 oz can cream of celery soup

  • 1 10.5 oz can cream of chicken soup

  • 1 14.5 oz can chicken broth

  • 3 sticks of celery, chopped

  • 1 white onion, chopped

  • 2 medium carrot sticks, chopped

  • 1/2 tsp black pepper

  • 1/2 tsp thyme

  • 1 cup water


  • In the slow cooker, add in all the ingredients except for the biscuits (set aside for later) and give it a really good stir.
  • Cook on low for 7-8 hours or on high 4 hours.
  • 50 minutes prior to serving, remove 7 biscuits from the can and cut each into 6 pieces. Place evenly over the soup in the crockpot. Cover and set to HIGH and cook for additional 45 minutes. Do not open lid while biscuits and cooking.
  • Serve hot and enjoy!

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  1. This came out sooo good! Definitely will be making it again soon.

  2. This was SO good!! Soooo easy and the biscuits were delicious!

  3. You and your family are so darling. You use all the same ingredients in my pantry, but with a fresh inspired twist!

  4. I’m not a very good cook, but I’ve tried a few of your recipes, as you have said, they are so simple to follow instructions, to cook, and they’re delicious. My family enjoyed the BBQ Chicken Pizza I made using your recipe.
    I enjoy cooking now
    Thank you

  5. I cut my veggies in small pieces but after more than 5 hours on high the carrots were still crunchy. At 6 hours I put the biscuits ( cut in six pieces each ) over the chicken mixture. 45 minutes the biscuits were still gooey and raw. We were hungry so we ate some. Continued cooking for another 45 minutes they finally cooked. After all that it was tasty. If I make it again I will adjust my cooking times.

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