Slow Cooker Chicken and Cheddar Biscuit Dumplings
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This Slow Cooker (Crock Pot) Chicken and Cheddar Biscuit Dumplings recipe is classic comfort food made wonderfully simple. Tender chicken and a creamy, savory sauce simmer low and slow while the slow cooker does most of the heavy lifting for you. To make things even easier, a package of Red Lobster Cheddar Bay Biscuit mix transforms into fluffy, cheesy dumplings with hardly any prep at all. It’s the perfect shortcut that delivers big flavor without extra work — making this cozy, hearty dinner ideal for busy weeknights or chilly days when you’re craving something warm and satisfying.
The creamy base for this recipe starts with two cans of cream of chicken soup, creating a rich and comforting foundation with hardly any effort. From there, tender chicken cooks alongside classic vegetables like onion, carrots, celery, and peas — giving it that traditional chicken and dumplings flavor everyone loves. A simple blend of salt, pepper, thyme, garlic powder, onion powder, and a sprinkle of Kinder’s Buttery Garlic seasoning adds layers of savory goodness without overpowering the dish. Just before adding the dumplings, a little cream is stirred in to make the sauce even silkier and more indulgent. The result is a thick, hearty filling that pairs perfectly with those fluffy cheddar biscuit dumplings on top.
When it’s time to prepare the biscuit mix, we’re doing things just a little differently — and it makes all the difference. Instead of setting aside the buttery seasoning packet to brush over the top like you normally would, you’ll mix it right into the biscuit dough itself. Combine the biscuit mix with the included seasoning, the required shredded cheddar cheese, and the milk, stirring just until everything is incorporated. Mixing the seasoning directly into the dough ensures every bite of those dumplings is packed with that signature buttery garlic flavor. It’s an easy tweak that boosts flavor throughout, not just on the top.
Ingredients for Slow Cooker Chicken and Cheddar Biscuit Dumplings
- BONELESS SKINLESS CHICKEN BREASTS
- CHICKEN BROTH
- CREAM OF CHICKEN SOUP
- ONION
- CARROTS
- CELERY
- GARLIC
- SALT
- PEPPER
- THYME
- GARLIC POWDER
- ONION POWDER
- KINDER’S BUTTERY GARLIC SEASONING
- FROZEN PEAS
- CREAM
- RED LOBSTER CHEDDAR BAY BISCUIT MIX
- CHEDDAR CHEESE
- MILK
- BUTTER
Instructions for Slow Cooker Chicken and Cheddar Biscuit Dumplings
Start by adding the chicken to the bottom of your slow cooker. Pour in the chicken broth and cream of chicken soup, then add the onion, shredded carrots, celery, and garlic. Sprinkle in the salt, pepper, thyme, garlic powder, onion powder, and Kinder’s Buttery Garlic seasoning. Give everything a gentle stir to combine, then cover with the lid. Cook on HIGH for 4–5 hours or LOW for 6–7 hours, until the chicken is fully cooked and fork-tender.
Once the chicken is done, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the frozen peas and heavy cream. The cream adds extra richness and helps create that thick, cozy base that makes this dish so comforting.
While the mixture heats back up, prepare the dumplings. In a bowl, combine the Red Lobster Cheddar Bay Biscuit mix with the shredded cheese, milk, melted butter, and the seasoning packet. Stir just until combined — don’t overmix. Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture. Cover and cook on HIGH for an additional 1 hour, or until the dumplings are cooked through and fluffy on top. Serve warm and enjoy this creamy, comforting meal.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work beautifully in this recipe and often stay even more tender. You can substitute them in equal amounts with no change to the cook time.
Can I use rotisserie chicken?
Yes, but adjust the timing. Since rotisserie chicken is already cooked, add it during the last hour of cooking along with the peas and cream. This prevents it from drying out.
How do I know when the dumplings are done?
The dumplings should look set on top and feel firm in the center when gently pressed. You can also insert a toothpick into one — it should come out clean.
Can I make this ahead of time?
You can prepare the chicken mixture ahead of time, but the dumplings are best made fresh. If reheating leftovers, note that the dumplings will soften slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
Can I freeze this?
The chicken mixture freezes well, but the dumplings can change texture after freezing. If planning to freeze, consider freezing the base and making fresh dumplings when reheating.
Tips & Tricks for the Best Results
- Don’t overmix the biscuit dough. Stir just until combined to keep the dumplings light and fluffy.
- Keep the lid closed. Avoid lifting the lid during the final hour of cooking — steam is what helps cook the dumplings.
- Shred the chicken well. Smaller pieces distribute better throughout the creamy base.
- Add extra veggies if desired. Mushrooms or diced potatoes work well if you want to bulk it up.
- Want it thicker? Remove the lid for the last 15–20 minutes of cooking to allow the sauce to thicken slightly.
- Use freshly shredded cheese. It melts better and creates a smoother, creamier texture.
For more recipes like this, try:
- Creamy Chicken Noodle Soup
- Cheater Chicken and Dumplings
- Creamy Chicken Noodle Skillet
- Quick Chicken Noodle Soup
Slow Cooker Chicken and Cheddar Biscuit Dumplings
Real Mom Kitchen
Ingredients
- 3 boneless skinless chicken breasts
- 4 cups chicken broth
- 21 ½ oz condensed cream of chicken soup
- 1 medium onion diced
- 1 cup carrots shredded
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Kinder’s Buttery Garlic seasoning
- 1 cup frozen peas
- 1 cup heavy cream
- 11.36 oz pkg Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
- ½ cup cheddar cheese shredded
- ⅓ cup milk
- ⅓ cup butter melted
Instructions
- To the slow cooker, add the chicken, chicken broth, cream of chicken soup, onion, shredded carrots, celery, garlic, salt, pepper, thyme, garlic powder, onion powder, and Kinder’s Buttery Garlic seasoning. Mix together. Cover and cook on HIGH 4–5 hours or LOW 6–7 hours until chicken is cooked and tender.
- Remove the chicken from the slow cooker and shred the chicken. Add back into the slow cooker along with the frozen peas and heavy cream. Stir together.
- In a bowl, add the Red Lobster Cheddar Biscuit mix along with the cheese, milk, butter, and the seasoning packet. Mix together. Drop spoonfuls of biscuit dough on top of the chicken mixture. 6. Cover and cook on HIGH for 1 more hour, until dumplings are cooked through.
Nutrition
Recipe adapted from Recipes with Scotty.
