Pillsbury Biscuits Chicken and Dumplings (Slow Cooker Recipe)

Introduction: Comfort Food at Its Best

There are meals that do more than feed the body—they nourish the soul. Chicken and dumplings is one of those dishes. It’s warm, hearty, and deeply comforting, evoking memories of family dinners, cozy nights, and the irresistible aroma of something delicious simmering away in the kitchen.

Traditionally, chicken and dumplings required time, skill, and patience: simmering broth, making dumpling dough from scratch, and monitoring the pot carefully. Today, with busy schedules, many of us crave the same comfort but need a faster path to the table. That’s where the slow cooker and a can of Pillsbury refrigerated biscuits come in to save the day.

This recipe combines classic flavors with modern convenience. The slow cooker works its magic by transforming chicken and vegetables into tender perfection, while Pillsbury biscuits turn into pillowy dumplings that soak up the rich broth. The result? A dish that tastes like home cooking but requires minimal effort.

A Little Background: Why Chicken and Dumplings Are So Loved

Chicken and dumplings have deep roots in Southern cuisine, often served as a one-pot meal during colder months. The dish historically used inexpensive ingredients—flour, broth, and chicken scraps—to stretch meals and feed families. Over time, it became a symbol of warmth and tradition, something passed down through generations.

In today’s kitchens, the dumplings might come in many forms: hand-rolled dough, drop dumplings, or even shortcuts like biscuits. Pillsbury biscuits have become a popular choice because they deliver the fluffy, tender texture we all love—without the hassle of measuring flour or kneading dough.

Why This Recipe Works So Well

1. Hands-off cooking: The slow cooker does the heavy lifting.

2. Familiar ingredients: Nothing fancy, just pantry and fridge staples.

3. Kid-friendly: Fluffy biscuits and creamy chicken broth appeal to even picky eaters.

4. Scalable: Double the recipe for gatherings or halve it for smaller households.

5. Comfort guaranteed: Every spoonful brings warmth and satisfaction.

Ingredients: Breaking It Down

Protein

· Chicken thighs (2 lbs, boneless and skinless): Thighs are preferred because they remain juicy and tender after long cooking. Chicken breasts work too but can be slightly drier.

Vegetables

· Onion (1 medium, diced): The flavor base.

· Carrots (2, sliced): Add sweetness and color.

· Celery (2 stalks, chopped): Classic for depth in soups and stews.

· Optional peas or corn: Stirred in at the end for brightness.

Liquid & Creaminess

· Chicken broth (3–4 cups, low-sodium): Keeps flavors balanced while preventing excess salt.

· Cream of chicken soup (1 can): Provides body and richness. Some prefer cream of celery or mushroom for variation.

Seasoning

· Garlic powder (1 tsp): Mild savory kick.

· Dried thyme (1 tsp): Earthy and comforting.

· Black pepper (½ tsp): To taste.

Dumplings

· 1 can Pillsbury refrigerated biscuits: Cut into quarters. They expand and steam into fluffy dumplings inside the slow cooker.

Step-by-Step Slow Cooker Method

1. Prepare the chicken.
Season with salt and pepper. Browning the chicken in a skillet before adding it to the slow cooker is optional but adds a layer of flavor.

2. Add the vegetables.
Place onion, carrots, and celery at the bottom of the slow cooker. These create a flavorful base.

3. Combine liquids and seasoning.
Pour in the broth, stir in cream of chicken soup, garlic powder, thyme, and pepper. Mix lightly.

4. Cook low and slow.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fork-tender and the vegetables are soft.

5. Shred the chicken.
About an hour before serving, shred or chop the chicken into bite-sized pieces and return it to the pot.

6. Add the biscuits.
Place biscuit quarters on top of the broth mixture. They’ll puff up and cook through as dumplings in about 45–60 minutes. Avoid lifting the lid too often, which releases steam and slows cooking.

7. Check for doneness.
The dumplings should be fluffy and cooked through in the center. Stir gently before serving.

Pro Tips for the Best Results

· Don’t overcrowd biscuits: Spread them evenly so they cook properly.

· Taste and adjust: Broth can vary in saltiness—always taste before serving.

· Add veggies at the end: Delicate veggies like peas should go in during the last 10 minutes.

· Use fresh herbs: Parsley or dill stirred in before serving add brightness.

· Avoid soggy dumplings: Make sure there’s enough liquid for steaming but not so much that the dumplings drown.

Variations Worth Trying

· Turkey and Dumplings: Swap chicken with leftover turkey (perfect for post-holiday meals).

· Creamy Mushroom: Add sliced mushrooms and use cream of mushroom soup.

· Southwestern Twist: Add corn, black beans, cumin, and a dash of chili powder.

· Healthier Version: Use chicken breast, low-fat cream soup, and add extra vegetables like zucchini or spinach.

· Herbed Dumplings: Brush biscuits with garlic butter and herbs before adding.

Serving Suggestions

This recipe is hearty enough to stand alone, but it pairs beautifully with:

· Fresh green salad: A crisp, tangy vinaigrette balances the richness.

· Roasted vegetables: Green beans, asparagus, or broccoli complement the dish.

· Homemade cranberry relish: Adds a sweet-tart contrast.

· Crusty bread or cornbread: For those who can’t resist extra bread.

Storage and Reheating

· Refrigerate: Store leftovers in an airtight container for up to 3 days. Dumplings may soften but remain tasty.

· Freeze: Best to freeze without dumplings—just the chicken mixture. Add fresh biscuit dough when reheating. Keeps for up to 3 months.

· Reheat: Warm on the stovetop or in the microwave, adding a splash of broth or milk if it thickens too much.

Nutrition (Approx. per serving, 6 servings)

· Calories: 360

· Protein: 27g

· Fat: 15g

· Carbs: 30g

· Fiber: 2g

(Values vary depending on biscuit type and soup used.)

Frequently Asked Questions

Can I use frozen chicken?
It’s safer to thaw first. Slow cookers may keep frozen chicken at unsafe temps too long.

Do I need to pre-cook the biscuits?
No, they cook directly on top of the stew, becoming tender dumplings.

Can I use homemade biscuit dough?
Yes, but Pillsbury biscuits are a quicker option with consistent results.

How can I make this gluten-free?
Use a gluten-free cream soup and substitute gluten-free biscuit dough.

What’s the difference between high and low settings?
Low gives better texture (juicier chicken, softer dumplings). Use high if short on time.

Why You’ll Love Adding This to Your Rotation

This dish isn’t just about convenience—it’s about creating memories. It’s the kind of meal that fills the kitchen with mouthwatering aromas, brings the family together around the table, and leaves everyone satisfied.

The combination of slow-cooked chicken, flavorful vegetables, rich broth, and fluffy Pillsbury biscuit dumplings makes it an instant classic. And because it uses everyday ingredients, it’s budget-friendly and stress-free—perfect for weeknights, Sunday dinners, or even meal prepping.

Final Thoughts

At its heart, Pillsbury Biscuits Chicken and Dumplings (Slow Cooker) is about more than food. It’s about comfort, warmth, and connection. It’s about turning a handful of simple ingredients into something extraordinary, something that makes people smile after the first bite.

So, the next time you’re short on time but craving something soulful, pull out your slow cooker, grab a can of Pillsbury biscuits, and let this recipe do the work for you. It’s not just dinner—it’s comfort in a bowl.

After all, the best meals are the ones that bring people together, and this dish does just that—with ease.