Go Back

Slow Cooker Chicken and Dumpling Soup with Biscuits

Slow cooker chicken and dumpling soup with biscuits combines tender shredded chicken and vegetables in a creamy broth with fluffy biscuit pieces cooked right on top. The slow cooker does most of the work, and the biscuits finish until puffed and cooked through.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 2 celery ribs sliced
  • 2 cloves garlic minced
  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 6 cup low-sodium chicken broth
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 1 bay leaf
  • 1 cup peas frozen
  • 0.5 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water cold
For the biscuit dumplings
  • 1 can (16.3 oz) refrigerated buttermilk biscuits

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the soup
  1. Add the onion, carrots, celery, garlic, chicken, broth, salt, pepper, thyme, and bay leaf to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the vegetables are tender.
Finish the soup
  1. Transfer the chicken to a plate and discard the bay leaf.
  2. Shred the chicken with two forks and return it to the slow cooker.
  3. Whisk the cornstarch and cold water until smooth.
  4. Stir the cornstarch mixture into the slow cooker with the peas and cream.
Add the biscuit dumplings
  1. Cut each biscuit into 4 pieces.
  2. Arrange the pieces evenly over the soup, pressing them gently so their bottoms touch the liquid.
  3. Cover and cook on HIGH for 1 to 1 1/2 hours, until the biscuits are puffed and cooked through with no wet, doughy centers.

Notes

For the best biscuit texture, serve soon after the dumplings finish cooking. Refrigerate leftovers for 3 to 4 days; freezing is possible, but freeze the soup without the biscuit dumplings for better texture. For a dairy-free variation, use dairy-free cream and biscuits.