Crockpot chicken and dumplings with canned biscuits is a hearty meal that doesn't require much prep time! We've opted for refrigerated biscuit dough and cream of chicken soup to keep it super simple.
2cupspeas and carrotsdrained if canned, thawed if frozen
1poundrefrigerated biscuits2 cans
Instructions
Spray the inside of the crock with no stick cooking spray.
Put the onion and chicken breasts in the crockpot.
In a small bowl combine the soups, parsley, poultry seasoning, sage, and pepper.
Spoon over chicken.
Add chicken stock then cover, and cook on low 8 hours.
1 hour before serving shred chicken with 2 forks.
Roll biscuits thin and flat.
Cut in squares.
Stir the vegetables into the crockpot and lay the dough squares on top.
Cover and cook another hour or two until biscuits are done.
Stir the biscuit dumplings into the chicken mixture before serving.
Notes
Storage:If you have leftovers, you can refrigerate them for up to three days. Just make sure to seal them in an airtight container, first.To reheat the chicken and dumplings casserole, spoon it into a microwave-safe dish and heat it until warm.Alternatively, freeze leftovers in freezer-proof bags for up to three months. Let thaw in the refrigerator before microwaving, or heat a large quantity on the stove.Tips
If you don't feel like rolling out the biscuit dough just cut it in smaller pieces. Make sure to add the dough balls about 3 hours ahead of serving time.
Don't open the slow cooker lid. It will release valuable heat that can interfere with their proper cooking.
This easy chicken and dumplings recipe cooks best in a 6-quart slow cooker. Otherwise, as the biscuits rise, the pot will become very, very full.
Make sure to flatten the biscuit dough carefully before adding it to the crockpot. Dough pieces that are too thick won't cook through as well, resulting in a mushy exterior and raw interior.