Easy Crockpot Chicken and Dumpling Soup with Biscuits and Cheese
This easy crockpot chicken and dumpling soup is the ultimate comfort food — creamy, hearty, and packed with tender chicken, vegetables, fluffy biscuit dumplings, and gooey mozzarella cheese. Perfect for busy weeknights or cozy weekends, this slow cooker recipe will quickly become a family favorite!
- Prep Time: 15 mins
- Cook Time: 6–7 hours on Low (or 3–4 hours on High)
- Total Time: ~7 hours
- Yield: 6 servings 1x
Ingredients
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2 lbs boneless, skinless chicken thighs
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1 medium onion, diced
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3 carrots, sliced
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3 celery stalks, sliced
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3 cloves garlic, minced
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2 cans (10.5 oz each) cream of chicken soup
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2 cans (10.5 oz each) cream of mushroom soup
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4 cups chicken stock (or broth)
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme (optional)
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1 can refrigerated biscuits (8-count)
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1 ½ cups shredded mozzarella cheese
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1 cup frozen peas
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2 tbsp fresh parsley, chopped
Instructions
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Add chicken thighs, onion, carrots, celery, garlic, cream of chicken, cream of mushroom, and chicken stock to the crockpot. Season with salt, pepper, and thyme.
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Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
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Remove chicken, shred with two forks, and return to the crockpot. Stir in frozen peas.
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Cut biscuits into 4–6 pieces each and place gently on top of the soup (do not stir).
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Sprinkle mozzarella cheese evenly over the biscuits. Cover and cook on High for 30–45 minutes, until biscuits are cooked through and cheese is melted.
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Garnish with parsley and serve warm
Notes
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For extra creaminess, stir in ½ cup heavy cream before serving.
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Swap thighs for chicken breasts if preferred.
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Add cheddar or Parmesan for a flavor twist.
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Best eaten fresh, but leftovers can be refrigerated up to 3 days.