Crockpot Chicken and Dumplings With Canned Biscuits 

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: 

• Turkey Sausage Rolls
• Pizza Meatloaf
• Chicken Bacon Ranch Bubble Up

3.85 from 32 votes

Crockpot Chicken and Dumplings with Canned Biscuits

By: Drizzle

Servings: 10

Prep: 15 minutes mins

Cook: 4 hours hrs 30 minutes mins

Total: 4 hours hrs 45 minutes mins

4P, 3SP blue/purple, 5SP green

Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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!