Published: · Modified: by Drizzle · 46 Comments
3K Shares
Jump to Recipe Print Recipe
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):
- 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!
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
Crockpot Chicken and Dumplings with Canned Biscuits
Drizzle
4P, 3SP blue/purple, 5SP green
3.85 from 32 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 4 hours hrs 30 minutes mins
Total Time 4 hours hrs 45 minutes mins
Course Main meals
Servings 10
Calories 213 kcal
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 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 garlic cloves diced
- ½ teaspoon each salt & pepper
- 2 tablespoon 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
Tried this recipe?Let us know how it was!
More All recipes
- This Instant Pot Honey Mustard Garlic Chicken Is A Weight Watchers Dream
- How To Make A Beautiful Sushi Salad
- This Crescent Roll Veggie Pizza Is Perfect For A Weight Watchers Snack Or Light Dinner
- Greek Sheet Pan Chicken Is Simple Delicious Weight Watchers Dinner
Reader Interactions
Comments
Louise Stearns
Is there any way to make this without the soup? I can't have. sodium, and all soups have tons of sodium.
Reply
Drizzle
The soup does add to the overall taste/texture .. maybe use google and search for an alternative to condensed soup
Reply
Mary-Anne Patterson
I make chicken and dumplings using my home made stock no sodium! I do use carrots, celery, onions and parsnips plus minced flat leafy Italian parsley, garlic! and 5 colour peppercorns ground. I freeze chicken carcasses, take out make huge pot of stock, freeze cooked down rich tasting stock. I also make Bisquick Dumplings! The best flavour and texture. They naturally thicken the sauce! Parsnips give an earthy richness like grandma made.
Reply
Drizzle
Sounds fantastic!
Reply
Jamie
I made a dairy free soup to replace the cream of chicken and you can control the salt content that way too!
Reply
David
Making this today for 3rd time. So good. I substitute 8 chopped up carb counter wrap for the dumplings.Reply
LINDA HEESEMANN
i have reduced fat crescents in the house. can i use these and if so, how would i do that and would it change the points on purple? thanks!
Reply
Drizzle
Hi Linda, yes I think the crescent rolls would work, just cut them up into small pieces.. you'd need to build the recipe in the WW app to see how it would change the overall points, I only build it as I make it, it would be a lot of work for me to build recipes with all different substitutions.. I know the crescent rolls are a little higher in points unless you use less of the dough
Reply
Chris
We had this for dinner, very delicious. My husband had seconds! There is enough for lunches tomorrow!
Reply
Drizzle
Hi Chris, yay that's awesome, I am so glad you both enjoyed it 🙂
Reply
Nancy
This was delicious, easy and comfort food!!! Definitely a keeper.
Reply
Drizzle
Yay, so happy to hear you enjoyed it 🙂
Reply
Mandy
I made this tonight it was really good. I will definitely make it again 🙂
Reply
Drizzle
Yay, so happy you enjoyed it Mandy 🙂
Reply
Angie
This is a winner! My husband (who isn't counting points) ate half the whole batch at dinner!
Reply
Drizzle
Yay, so happy to hear that 🙂 and no fair lol
Reply
Kim
Hi
If I’m using an instant pot, how long would you suggest for the biscuits to cook?
Reply
Drizzle
Hi Kim, unfortunately I don't have an IP so I am not good at knowing cooking times etc I'm sorry
Reply
Cailin Long
Delicious! Perfect comfort food for a chilly Minnesota winter night!
Reply
Drizzle
It was so good! I hope you enjoy it 🙂 and stay warm!!
Reply
Erica Kadlec
How can you tell the biscuits are done? I always run into a problem where the veggies cook slower than the chicken too. Any suggestions??
Reply
Drizzle
As far as the veggies you could microwave them a bit beforehand.. the biscuits will be browning a bit and firm on top
Reply
Caroline
How would this recipe change with a slow cooker?
Reply
Drizzle
Sorry I am not sure I understand, it is cooked in a slow cooker, maybe you mean Instant pot? In which case I'm not too sure as I don't own an IP (yet)
Reply
Chelsea Aicard
Hi. I used the recipe
Builder on WW app on blue and I got 6 points. Did I do something wrong?Reply
Chelsea Aicard
Nevermind I was using the calculator instead of the builder. When I did the builder and entered the ingredients it is 3. Thank you.
Reply
Drizzle
haha I answered too quickly .. yeah the nutrition numbers incl all ingredients even 0SP foods
Reply
Drizzle
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
Reply
Angela
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.
Reply
Drizzle
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 🙂
Reply
Angela
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.
Reply
Drizzle
Thank you so much for sharing 🙂
Reply
Jenny Bergman
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!
Reply
Drizzle
That is an awesome compliment from your husband 🙂 I am so happy you found me too 🙂 hope you continue to enjoy the recipes 🙂
Reply
Jacqueline
How many cups is a serving?
Reply
Drizzle
As mentioned 1 serving is a heaping cup
Reply
EILEEN S ADAMS
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!
Reply
Drizzle
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 🙂
Reply
Ami G.
Hello! How would I cook this normally? I don’t have a slow cooker 🙁 but this sounds and looks amazing!
Reply
Drizzle
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...
Reply
Michelle
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!
Reply
Drizzle
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)
Reply
Rise
Do you add the biscuits with all the ingredients ty
Reply
Drizzle
Hi, read steps 5 & 6, you add them after either 2.5 hours of cooking if on high or 6.5 on low.. 🙂
Reply
Peggy Fox
Can i use frozen veg?
Reply
Drizzle
Hi Peggy sorry for the late reply, I just moved so life has been hectic, yes you can use frozen veggies 🙂
Reply
