Amazing Easy Crockpot Chicken Dumplings 4 Ways

There’s just something magical about a big, steaming bowl of Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese, isn’t there? It’s the kind of meal that feels like a warm hug on a chilly evening, or a comforting reward after a long day. I’m Daniel, and I started Reciqa because I truly believe that cooking should be a source of joy, connection, and delicious memories, not stress! My kitchen is all about simple, tasty dishes that bring people together, and this slow cooker chicken soup is a perfect example of that philosophy – easy, hearty, and incredibly satisfying.

Why You’ll Love This Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese

Seriously, this Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese is a game-changer for busy weeknights or any time you need a little comfort food magic! It’s the kind of meal that practically makes itself, letting your slow cooker do all the heavy lifting. You toss everything in, and hours later, you’re rewarded with pure deliciousness.

• So incredibly easy: Just dump and go! Most of the work is done by your crockpot, meaning less time fussing in the kitchen and more time relaxing.
• Pure comfort in a bowl: Tender chicken, savory veggies, creamy broth, and fluffy biscuits all come together for a hug-in-a-bowl experience.
• Ridiculously flavorful: The combination of cream soups and chicken stock creates a rich, satisfying base that the simple seasonings just elevate.
• Biscuits and Cheese, oh my!: Those fluffy biscuit dumplings soaking up all that goodness? And the melted mozzarella on top? It takes chicken and dumplings to a whole new level of amazing.

Gathering Your Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese Ingredients

Alright, let’s get our kitchen prepped and ready for this amazing soup! Gathering the ingredients is half the fun because it means we’re one step closer to that delicious, comforting bowl. This recipe is pretty straightforward, using pantry staples and fresh veggies that most of us have on hand or can grab easily. Trust me, having everything ready to go makes the cooking process a breeze.

Ingredient	Amount	Preparation
Boneless, skinless chicken thighs	2 lbs	Whole (they’ll cook and shred right in the pot!)
Yellow Onion	1 medium	Diced
Carrots	3	Sliced
Celery Stalks	3	Sliced
Garlic	3 cloves	Minced
Cream of Chicken Soup	2 (10.5 oz) cans	Undiluted
Cream of Mushroom Soup	2 (10.5 oz) cans	Undiluted
Chicken Stock (or Broth)	4 cups	Low-sodium is a good choice if you want to control the saltiness
Salt	1 tsp	Or to taste
Black Pepper	½ tsp	Freshly ground is always best!
Dried Thyme	1 tsp	Optional, but adds a lovely savory note
Refrigerated Biscuits	1 can (8-count)	The flaky or buttermilk kind works great!
Shredded Mozzarella Cheese	1 ½ cups	For topping the biscuits
Frozen Peas	1 cup	No need to thaw
Fresh Parsley	2 tbsp	Chopped, for garnish

Ingredient Notes and Substitutions

So, let’s chat about a few things in this ingredient list. The chicken thighs are fantastic here because they stay super tender and moist, even with that long slow cook. If you absolutely can’t find thighs, boneless, skinless chicken breasts will work, but you’ll want to keep an eye on them so they don’t dry out too much when you shred them. And about those cream soups? They’re the secret to that wonderfully creamy, comforting base. If you’re not a fan of mushroom, you could try a cream of celery or even a simple dairy-free alternative, though it’ll change the flavor profile a bit. For the biscuits, any of those refrigerated cans will do the trick – just grab your favorite kind! If you’re feeling ambitious and want to make your own dumplings from scratch, that’s totally an option too; just add them in the last 30 minutes of cooking instead of the canned ones.

How to Prepare Your Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese

Alright, let’s get this soup cooking! This is where the magic really happens, and it’s so simple, you’ll wonder why you haven’t made it every week. First things first, grab your trusty crockpot. We’re going to add all our base ingredients right into the pot. Toss in those beautiful chicken thighs, the diced onion, sliced carrots, celery, and minced garlic. Then, open up those cans of cream of chicken and cream of mushroom soup and just plop them in. Pour in the chicken stock – this is what makes it soupy, after all! Now, give it a good stir to combine everything. Season it up with your salt, pepper, and that optional thyme if you’re using it. Trust me, the thyme adds a lovely, subtle depth.

Once everything’s in and mixed, it’s time for the slow cooker to do its thing. Cover it up and let it cook on the ‘Low’ setting for about 6 to 7 hours, or if you’re in a rush, ‘High’ for 3 to 4 hours. You’ll know it’s ready when the chicken is super tender and falls apart easily. Once it’s done cooking, carefully take out the chicken thighs. You can shred them right in the pot with two forks – watch out, they’ll be hot! – or on a cutting board. Once shredded, put that delicious chicken back into the crockpot. Now, stir in those frozen peas. They’ll cook right up in the hot soup and add a nice pop of color and freshness.

Assembling the Dumplings and Cheese Topping

This is the fun part where we turn this hearty soup into something truly special! Gently tear or cut each biscuit into about 4 to 6 pieces. Now, carefully arrange these biscuit pieces on top of the hot soup, making sure they’re spread out evenly. Don’t stir them in! We want them to steam and cook on top. Finally, sprinkle that shredded mozzarella cheese all over the biscuits. Pop the lid back on and let it cook on High for another 30 to 45 minutes. You’ll know it’s ready when those biscuits are puffed up and cooked through, and the cheese is all melty and gooey.

Tips for Success with Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese

Making this Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese is pretty foolproof, but a few little tricks can make it even better! For the most tender chicken, I always go with thighs; they just can’t dry out like breasts can. If you do use breasts, just be sure not to overcook them before shredding. When it comes to those biscuit dumplings, resist the urge to stir them into the soup! They need to sit on top to steam and cook properly. If they look a little crowded, that’s okay – they’ll puff up. Make sure your cheese is spread evenly over the biscuits; this helps them cook more evenly and gives you that gorgeous cheesy top. And if your biscuits aren’t quite cooked through after 30 minutes, just give them a few more, keeping an eye on them so they don’t get too browned.

Frequently Asked Questions about Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese

Got questions about this comforting soup? I’ve got answers!

Q1. Can I use chicken breasts instead of thighs for this slow cooker chicken soup?

You sure can! While chicken thighs stay incredibly moist and tender in the slow cooker, chicken breasts will also work. Just be extra careful when shredding them to avoid drying them out. Cook them until they’re tender, then shred and return to the pot. You might want to reduce the cooking time on Low slightly to prevent them from getting tough.

Q2. What kind of biscuits are best for the biscuit dumplings?

Honestly, any refrigerated biscuit will work! I usually go for the flaky layers or buttermilk varieties because they tend to get nice and fluffy. If you have homemade biscuit dough ready to go, that’s even better – just cut it into bite-sized pieces and use that instead of the canned ones. Just make sure they’re cooked through!

Q3. My biscuits aren’t cooking all the way through. What should I do?

This usually happens if the lid isn’t sealed tightly or if there isn’t enough steam. Make sure the lid is on securely. If they’re still a bit doughy after the initial 30-45 minutes, just leave the lid on and let them cook a little longer on High. Sometimes, just a few extra minutes is all they need to get perfectly cooked and fluffy.

Q4. I don’t have cream of mushroom soup. What can I use instead?

No worries! If you’re not a fan of mushroom soup or just don’t have it on hand, you can substitute it with another can of cream of chicken soup for an extra creamy chicken flavor. Cream of celery soup is also a great option and adds a nice subtle vegetable note that works wonderfully in this comfort food recipe.

Storing and Reheating Your Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese

Leftovers of this delicious soup are a treat, but how you store and reheat them makes all the difference! For the best results, let your soup cool down a bit before packing it away. Store any leftover Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese in airtight containers in the refrigerator. It should stay fresh for about 3 to 4 days.

When you’re ready to reheat, you have a couple of great options:

Method	Instructions
Stovetop	Gently heat the soup in a saucepan over medium-low heat, stirring occasionally, until warmed through. You might want to add a splash of extra chicken broth if it seems a bit thick. The biscuits might soften a bit more upon reheating, which is totally okay!
Microwave	Place a serving in a microwave-safe bowl and heat on medium power in 30-second intervals, stirring between each, until it’s heated through.

Be aware that the biscuits will absorb more liquid as they sit, so the texture might be a little softer than when it’s freshly made, but it’s still just as yummy!

Nutritional Information

This information is an estimate based on the ingredients used and is meant as a guideline. Actual values may vary depending on specific brands and any adjustments you make to the recipe. Enjoy this hearty and satisfying meal!

Metric	Amount
Calories	~550 kcal
Fat	~30g
Saturated Fat	~12g
Carbohydrates	~40g
Protein	~35g
Sodium	~1200mg

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