These Crockpot Chicken and Dumplings are easy to make and you don’t need to roll any dough because we are using canned Pillsbury biscuits. Show
While dumplings are usually a time-consuming from scratch recipe, I’ve modified this slow cooker recipe to make it easy and painless. And the crockpot is the perfect choice for making comfort food recipes like our Crockpot Olive Garden Italian Chicken. With just a few ingredients, canned biscuits, some spices, and pantry staples, you can simply dump them in the crock pot and go! Don’t worry, your biscuit dough won’t be ruined, because we won’t add those in until the chicken has cooked for a while. Ingredients Needed for Crockpot Chicken and Canned Biscuit DumplingsChicken: I am using boneless skinless chicken breasts, but you could also substitute with skinless thighs if that’s what you have on hand. Soup & Broth: You’ll need a couple of cans of Cream of Chicken soup. If needed, swap for Cream of Celery, and don’t forget the chicken broth. Spices: garlic, salt, pepper, bay leaves, parsley (optional) Butter: use salted or unsalted, it doesn’t matter Onion: swap for dried minced onion if desired Canned Biscuits: our favorite is the refrigerated Pillsbury Grands Flour: all-purpose works the best How to Make Pillsbury Crockpot Chicken and DumplingsSOUP & SPICES: Lightly grease the crockpot liner with non-stick spray. Add the condensed chicken soup, diced onion, garlic, bay leaves, parsley, salt, and pepper to the crockpot liner and stir. ADD CHICKEN & BROTH: Submerge the chicken breasts into the soup mixture, then place the butter on top. Pour in the chicken broth and place the lid on. COOKING TIME: Set the timer for 4 hours on High. PREPPING THE BISCUITS: When the four-hour mark is approaching, start prepping your Pillsbury biscuits. Cut each biscuit into 4 pieces and roll into a ball shape. Roll them through a little flour until they are lightly covered and gently tapping off any excess. Set aside. SHRED CHICKEN: Remove the lid from the slow cooker and remove the bay leaves. Take the chicken out and dice into bite-sized pieces or shred with two forks. Return chicken to the pot and stir. ADD BISCUIT DUMPLINGS: Drop the biscuit dough balls into the crock pot making sure they are covered in the creamy sauce. Cook for another 2 hours or until the biscuits are done. Tips for Making Biscuit Chicken and Dumplings Like a Pro
Slow Cooker Dumpling FAQsCan you overcook dumplings in a slow cooker?Yes. Once you add the dumpling to the pot, don’t let them cook for too long. Overcooking the dumplings will turn them to mush, which is not the texture you want for chicken and dumplings. How do you thicken chicken and dumplings?If your mixture is looking a little thin after the dumplings have cooked about 3/4ths of the way, you can add a cornstarch slurry to the mixture to thicken it up a little. Using a 1:1 ratio, mix a little cornstarch with a couple of tablespoons of cold water and whisk together. Pour the slurry into the pot, gently stir and continue cooking a little longer. Can I freeze leftover chicken and dumplings?We rarely have enough leftovers to warrant freezing but yes, you can. After completely cooling, transfer to a freezer-safe container or bag, where they’ll stay fresh for 2 to 3 months. Can I use a rotisserie chicken?Yes! Since rotisserie chicken is already cooked, you can reduce the cooking time. What can I use instead of canned biscuits?Frozen biscuits: Allow them to thaw completely before using. It would be best to thaw them in the fridge overnight. Refrigerated crescent roll dough works well. This dough tends to cook a little faster because it’s not as dense as biscuit dough. If you have a box of Bisquick, there is a recipe on the back of there for dumplings. Of course, you’ll have to do a little rolling. Last but not least…from scratch dumplings like your grandma makes. Can you add other vegetables?Sure can! If you choose to add celery, carrots, corn, or other veggies do so when you add the onion in. You may want to add a little extra broth as well depending on the quantity of vegetables you add. Use frozen or fresh if possible. Canned vegetables get a little mushy when cooked for this long. How long do crockpot chicken & dumplings keep?When properly stored in the refrigerator they will last 2 to 3 days after making. To reheat, pour them in a pan on the stove and heat them on low until heated through. You can also microwave individual servings. More Slow Cooker Recipes You’ll Love:
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Calories: 473kcal | Carbohydrates: 40g | Protein: 31g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1307mg | Potassium: 833mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy. Is biscuit dough the same as dumplings?Refrigerated biscuit dough is a natural stand-in for homemade dumplings—the dough is nearly identical, and you don't have to mix up the dough. The strips will actually cook more evenly than if a large dumpling was dropped into the hot filling.
What is the secret to good dumplings?Don't Overwork the Dumpling Dough
Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
Do you put eggs in chicken and dumplings?Ingredients. 1 (3 pound) whole chicken.. 4 cubes chicken bouillon.. 2 cups all-purpose flour.. 4 eggs.. 1 teaspoon salt.. How do you thicken chicken broth for chicken and biscuits?To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.
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