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Slow Cooker Chicken And Dumpling Soup With Biscuits – Cozy Dinner Recipe

Slow cooker chicken and dumpling soup combines tender shredded chicken, vegetables, and creamy broth with flaky biscuit dumplings cooked right on top. The biscuits puff up in the slow cooker for a cozy one-pot dinner.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 0.5 cup yellow onion chopped
  • 1 tsp poultry seasoning
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup heavy cream
For the biscuit dumplings
  • 1 can (16.3 oz) refrigerated flaky-layer biscuits

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Put the chicken, broth, condensed soup, carrots, celery, onion, poultry seasoning, salt, and pepper in a 6-quart slow cooker.
  2. Stir to combine.
  3. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the vegetables are tender.
  4. Transfer the chicken to a plate.
  5. Shred the chicken with two forks and return it to the slow cooker.
  6. Stir in the heavy cream.
Finish with the biscuit dumplings
  1. Cut each biscuit into 4 pieces.
  2. Arrange the pieces in a single layer on top of the soup without stirring them in.
  3. Cover and cook on HIGH for 1 to 1 1/2 hours, until the biscuits are puffed and cooked through with no raw dough in the centers.

Notes

For tender chicken, check that it reaches 165°F before shredding. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the biscuit dumplings can become soggy. For a dairy-free variation, use dairy-free cream and a dairy-free condensed soup and biscuit option.