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Lazy Slow Cooker Chicken and Dumplings Soup with Canned Biscuits

Slow cooker chicken and dumplings soup with canned biscuits cooks chicken thighs and vegetables in a creamy broth, then finishes with fluffy biscuit dumplings. Keep the lid closed while the dumplings cook until they are puffed and cooked through.
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Prep Time 15 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb chicken thighs boneless, skinless
  • 2 can (10.5 oz) cream of chicken soup condensed
  • 4 cup chicken broth low-sodium
  • 1 yellow onion medium, diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup peas frozen
For the dumplings
  • 1 can (16.3 oz) refrigerated biscuits 8 biscuits

Equipment

  • 1 6-quart slow cooker

Method
 

Make the soup
  1. Put the chicken, condensed cream of chicken soup, chicken broth, onion, carrots, celery, garlic powder, thyme, salt, and pepper in a 6-quart slow cooker.
  2. Stir to combine.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F at its thickest point.
  4. Transfer the chicken to a plate.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker and stir in the frozen peas.
Add the dumplings
  1. Cut each biscuit into 6 pieces.
  2. Arrange the pieces over the hot soup in an even layer without stirring them in.
  3. Cover and cook on HIGH for 60–90 minutes, keeping the lid closed, until the dumplings are puffed and cooked through with no raw dough in the center.
  4. Let the soup stand for 5 minutes before serving.

Notes

For fluffy dumplings, keep the lid closed while they cook. Refrigerate leftovers for 3–4 days; freezing is not recommended because the biscuit dumplings may turn mushy.