I love cooking a meal in my slow cooker. There’s just something about the aroma of dinner throughout the house all day that brings me comfort. One of the most classic comfort foods is chicken and dumplings. This Crockpot Chicken and Dumplings with canned biscuits is such an easy, healthy way to make the classic dish. I love that I can just throw it in my crockpot without much prep work, and know that it’ll be ready for dinner when I need it. Traditional dumplings are delicious of course, but have to be made, rolled, and cooked. Using canned biscuits instead drastically decreases the time in the kitchen, while still giving you a delicious dinner. 

Crockpot chicken and dumplings with canned biscuits is hearty, healthy (even though it may not sound like it), and makes enough to feed a family. It’s an amazing weeknight meal, especially in the winter when you need something that is going to warm you up and leave you satisfied. Give this recipe a try! 

Three reasons why you need to make this recipe!

It’s a very easy version of the classic chicken and dumplings. 

Just because it’s easier and a pretty simple recipe, doesn’t mean it’s any less than the classic chicken and dumplings dish. This recipe is still packed with flavor. 

Crockpot Chicken and Dumplings With Canned Biscuits is a great family meal.

It’s well-balanced with the combination of tender chicken for protein and buttery biscuits for carbs. You just need a side of veggies, and your family dinner is ready to go. 

It’s a one pot meal. 

The whole thing is made in the crockpot – including cooking the biscuits. You don’t have to worry about a huge mess to clean up. It’s a breeze. 

Ingredients you need to make Crockpot Chicken and Dumplings With Canned Biscuits: 

  • 2 lbs (32 oz) raw, boneless, skinless chicken breast, cut into cubes
  • 2.5 cups peeled and diced carrots
  • 2 cups diced celery
  • 1.5 cups diced onion
  • 2 cans ( 284ml each)  low fat Campbell’s cream of chicken soup *or anything similar
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 garlic cloves diced
  • ½ teaspoon each salt and pepper
  • 2 tablespoons cornstarch
  • 1 (7.5 oz) package Pillsbury country biscuits 

How to make Crockpot Chicken and Dumplings With Canned Biscuits (step by step): 

  1. Turn on the crockpot so it can preheat. Choose either high or low depending on what you want for the cooking time.
  2. Cut the chicken into 1-2 inch cube size pieces, and place them in the crock pot. Add all diced veggies and seasonings.
  3. Add the 2 cans of soup and the broth and stir everything well.
  4. If you have the 7.5oz package of 10 biscuits (found in the U.S.) then use all 10 biscuits and cut each biscuit into 6 pieces. If you are in Canada and using the Pillsbury country biscuits use only 7 of the biscuits but still cut each biscuit into 6 pieces.
  5. After 2.5 hours (on high) or 6.5 hours (on low), stir in the corn starch to thicken it up. If you cooked on low you need to turn to high for the biscuits.
  6. Place the biscuit pieces in the crock pot, resting on top of the stew-like mixture. Close the lid and cook for 1-1.5 hours. It’s VERY IMPORTANT not to open the lid while the biscuits are in there “cooking.” Depending on what slow cooker you have, the biscuits will take anywhere from 1-2 hours. If you can’t see the biscuits without removing the lid, then check them at about the 75-minute mark. If they don’t seem done, quickly put the lid back on.
  7. Makes 10 servings. Enjoy!  

Makes 10 servings. Nutrition info for 1 serving: Calories 213,  Fat 5 g, Saturated fat .51 g,  Carbs 22 g,  Fiber 2 g, Sugars 5 g, Sodium 1002.92 mg, Protein 22 g. 

WW Points 

  • Raw boneless skinless chicken breast 0 points
  • Peeled and diced carrots 0 points
  • Diced celery 0 points
  • Diced onion 0 points
  • Low fat Campbell’s cream of chicken soup 9 points 
  • Chicken broth 0 points
  • Oregano 0 points
  • Dried thyme 0 points
  • Bay leaf 0 points
  • Garlic cloves, diced 0 points
  • Salt and pepper 0 points
  • Corn starch 2 points
  • Pillsbury country biscuits 16 points

3 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Points- 4

Personal Points- 3-5 depending on your 0PP foods 

Smart Points- blue/purple- 3 using WW recipe builder

Smart Points- green- 5 using WW recipe builder

Points plus- 5 using PP calculator

Different ways to change up this recipe: 

  •  If you can’t find the same soup I used, look for an alternative like cream of celery or even mushroom. Anything will work just as well as long as it is a condensed soup.

Tips and Tricks for Making Crockpot Chicken and Dumplings With Canned Biscuits: 

  • This meal freezes really well. You can either place individual servings in small ziplock bags and freeze them that way, or place all leftovers in a large ziplock bag, and freeze it as one meal. 
  • Leftovers will last in the fridge for up to 7 days. 

Similar recipes you’ll enjoy: 

3.85 from 32 votes

Crockpot Chicken and Dumplings with Canned Biscuits

By: Drizzle
Servings: 10
Prep: 15 minutes
Cook: 4 hours 30 minutes
Total: 4 hours 45 minutes
spoonful of slow cooker chicken and dumplings
4P, 3SP blue/purple, 5SP green

Ingredients 

  • 2 lbs raw boneless skinless chicken breast, approx 32oz cut into cubes
  • 2.5 cups peeled and diced carrots
  • 2 cups diced celery
  • 1.5 cups diced onion
  • 2 cans low fat Campbell's cream of chicken soup, 284ml cans *or anything similar, brands vary in Canada/U.S
  • 2 cups chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 garlic cloves, diced
  • 1/2 tsp each salt & pepper
  • 2 Tbsp corn starch
  • 1 package Pillsbury country biscuits *If in the U.S you can use the small 7.5oz packages with 10 small biscuits

Instructions 

  • Turn on the crockpot so it can preheat. Choose either high or low depending on what you want for the cooking time.
  • Cut the chicken into 1-2 inch cube size pieces, and place them in the crock pot. Add all diced veggies and seasonings.
  • Add the 2 cans of soup and the broth and stir everything well.
  • If you have the 7.5oz package of 10 biscuits (found in the U.S.) then use all 10 biscuits and cut each biscuit into 6 pieces. If you are in Canada and using the Pillsbury country biscuits use only 7 of the biscuits but still cut each biscuit into 6 pieces.
  • After 2.5 hours (on high) or 6.5 hours (on low), stir in the corn starch to thicken it up. If you cooked on low you need to turn to high for the biscuits.
  • Place the biscuit pieces in the crock pot, resting on top of the stew-like mixture. Close the lid and cook for 1-1.5 hours. It’s VERY IMPORTANT not to open the lid while the biscuits are in there "cooking." Depending on what slow cooker you have, the biscuits will take anywhere from 1-2 hours. If you can't see the biscuits without removing the lid, then check them at about the 75-minute mark. If they don't seem done, quickly put the lid back on.
  • Makes 10 servings. Enjoy!

Notes

3 points per serving based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
Points- 4
Personal Points- 3-5 depending on your 0PP foods 
Smart Points- blue/purple- 3 using WW recipe builder
Smart Points- green- 5 using WW recipe builder
Points plus- 5 using PP calculator

Nutrition

Serving: 1servingCalories: 213kcalCarbohydrates: 22gProtein: 22gFat: 5gSaturated Fat: 0.51gSodium: 1002.92mgFiber: 2gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

3.85 from 32 votes (32 ratings without comment)

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46 Comments

    1. Nevermind I was using the calculator instead of the builder. When I did the builder and entered the ingredients it is 3. Thank you.

    2. HI, my guess with that much of a point difference is you did not use the right size biscuits, there are 17Sp in the small 10oz tubes.. sometimes products vary based on where you live and in some cases might cause for a point difference here and there but to get double the points that is the only thing I can think of

  1. This was awesome! I ended up converting it to an instant pot recipe, because I wasn’t on my crockpot A game…but it was fantastic. My kids said “this is on the make again list.” There were no leftovers! Thanks so much.

    1. Hi Angela, yay that is music to my ears haha.. so glad everyone enjoyed it, if you see this and would be so kind as to leave the IP directions that would be great, for others to see 🙂

      1. Yes, of course! I put my frozen chicken breasts into my IP, with a cup of water. I used my poultry button, which is 25 minutes, then quick released. Then I removed the chicken breast, put the veggies and seasoning into the pot, poured the soup over the veggies, topped that with the biscuits, cooked 3 minutes on manual, 10 minutes natural release, then quick released. I gave it a good stir while searching for the bay leaf…then stirred in the chopped chicken (I chopped it while the veggies/dumplings cooked).

        I omitted the cornstarch, I now realize 😉 but mine thickened without…may be a crockpot vs instant pot difference.

  2. I’ve made six different recipes from your site since we started dieting in early January and every single one has been a huge hit! When I made this one on Sunday, my husband said “we’ve never eaten this well when we’ve dieted in the past – this is amazing.” I agree – I’m so happy to have found this site!

    1. That is an awesome compliment from your husband 🙂 I am so happy you found me too 🙂 hope you continue to enjoy the recipes 🙂

  3. I made this for dinner last night and found it to be SOO good! My teenage daughter couldn’t stop raving about it, and thanked me again today as she enjoyed some leftovers. I made it in a slow cooker that has a heat-safe removable insert, and finished cooking the biscuits in the oven. This is definitely a keeper of a recipe. Thank you!

    1. That is so great to hear, I know how hard teenage girls can be to please sometimes haha (I have one of them!) I’m glad you all enjoyed 🙂

    1. Hi, you could probably cook it in a casserole type dish in the oven. I would cook the chicken first, then add everything to a casserole dish and bake in oven for maybe an hour or so (at 375F) check the veggies and see if they have softened.. then add biscuits and let them bake…

  4. I’m not seeing where Pillsbury (in the US) makes a country biscuit – would the equivalent be the homestyle (which comes in 5 and 8 ct) or would just the flaky work (those come in 10 ct)? Thanks!

    1. Ultimately any will work, the key is if you want the points to be the same then to try and find the smaller 7.5oz package (10 count)

    1. Hi, read steps 5 & 6, you add them after either 2.5 hours of cooking if on high or 6.5 on low.. 🙂

    1. Hi Peggy sorry for the late reply, I just moved so life has been hectic, yes you can use frozen veggies 🙂