There’s something magical about a warm bowl of soup on a chilly night. This crockpot chicken and dumpling soup is the ultimate comfort food — creamy, hearty, and filled with tender chicken, veggies, and fluffy biscuit dumplings. Using a slow cooker makes it incredibly easy: just toss in the ingredients, let it simmer, then finish with canned biscuit dough and gooey mozzarella cheese for a dinner your whole family will love.

Unlike traditional chicken and dumplings that require rolling out dough, this shortcut version uses refrigerated biscuits, saving time while still giving you that soft, pillowy dumpling texture. It’s budget-friendly, simple, and absolutely delicious.

A warm serving of crockpot chicken and dumpling soup topped with parsley in a bowl

Why You’ll Love This Recipe

Hands-off cooking: The crockpot does the work while you go about your day.
Family-friendly: Creamy, cheesy, and hearty enough to please even picky eaters.
Shortcut ingredients: Using cream soups and canned biscuits saves time without sacrificing flavor.
Perfect for leftovers: This soup reheats beautifully and tastes even better the next day.

Crockpot Chicken and Dumpling Soup

Ingredients

2 lbs boneless, skinless chicken thighs
1 medium onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 cans (10.5 oz each) cream of chicken soup
2 cans (10.5 oz each) cream of mushroom soup
4 cups chicken stock
1 tsp salt
½ tsp black pepper
1 tsp dried thyme (optional)
1 can refrigerated biscuits (8-count)
1 ½ cups shredded mozzarella cheese
1 cup frozen peas
2 tbsp fresh parsley, chopped

All ingredients for crockpot chicken and dumpling soup laid out, including biscuits, cheese and parsley

Instructions

Add chicken, onion, carrots, celery, garlic, both soups, and chicken stock to the crockpot. Season with salt, pepper, and thyme.

Raw chicken thighs with onion, carrots, and celery in a slow cooker

2. Cook on Low 6–7 hours or High 3–4 hours until chicken is tender.

3. Remove chicken, shred, and return to the crockpot. Stir in peas.

shredded chicken ready to be added back in

4. Cut biscuits into 4–6 pieces and place them gently on top of the soup (do not stir).

Biscuit dough pieces layered on top of the soup in a slow cooker

5. Sprinkle mozzarella cheese over the biscuits. Cover and cook on High 30–45 minutes until biscuits are fluffy and cheese is melted.

Shredded mozzarella cheese sprinkled over biscuit dumplings in the crockpot.

6. Garnish with parsley and serve hot.

This crockpot chicken and dumpling soup is the definition of comfort food — creamy, hearty, and loaded with flavor. With simple ingredients and an easy slow-cooker method, it’s a recipe you’ll come back to again and again. Whether you’re feeding your family on a busy weeknight or cozying up on a chilly weekend, this soup is sure to warm both hearts and bellies.

Note: If you are looking to update your crockpot, I love this beautiful brand from Walmart — it’s stylish enough to serve in and perfect for family meals.

Watch How to Make Crockpot Chicken and Dumpling Soup

Want to see this recipe come together step by step? Watch the video below for my easy crockpot chicken and dumpling soup tutorial. You’ll see exactly how I layer the chicken, veggies, biscuits, and cheese to create the ultimate comfort food dinner!

👉 Press play and follow along — it’s so simple!

Tips & Hacks for the Best Crockpot Chicken and Dumpling Soup

Don’t stir in the biscuits. Letting them sit on top makes them fluff up like traditional dumplings.
Add peas at the end. This keeps them bright green and prevents overcooking.
Cheese tip: Mozzarella melts beautifully, but you can mix in cheddar or Parmesan for extra flavor.
Creamier soup: Stir in ½ cup heavy cream or milk right before serving if you want it even richer.
Shortcut veggie prep: Use frozen diced onion, celery, and carrot blend to save chopping time.

How to Store & Reheat

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Soups with biscuits don’t freeze well, but you can freeze the chicken and broth base before adding the biscuits. Add fresh biscuit dough when reheating.
Reheat: Warm in the microwave or on the stovetop until heated through. If the soup thickens too much, add a splash of chicken stock or milk.

leanna with bowl of chicken and dumping soup

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work just as well, but thighs add extra flavor and stay juicier.

Do I have to use both cream of chicken and cream of mushroom soup?
No — you can use all cream of chicken or mix in cream of celery if that’s what you have on hand.

Can I make this recipe without cheese?
Definitely. The mozzarella adds richness, but you can skip it or substitute cheddar for a sharper flavor.

What if I don’t have refrigerated biscuits?
You can make quick dumplings by dropping spoonfuls of Bisquick dough on top of the soup.

How do I keep biscuits from getting soggy?
Place them on top of the soup and don’t stir. This helps them steam and bake instead of dissolving.

You’ll Also Love These Recipes from Life by Leanna

If you enjoyed this cozy recipe, try a few more family-favorite dinners from my kitchen:

Creamy One-Pot Ravioli Soup – another hearty, cheesy comfort food dinner made in one pot.
Bang Bang Chicken Skewers – a flavorful twist on grilled chicken perfect for fall gatherings.
One Pan Creamy Pasta Shells – a family-friendly pasta recipe with minimal cleanup.