If you’re looking for a comforting, hands-off dinner that feels like a warm hug in a bowl, this Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe is about to become your new favorite. Imagine tender chicken, creamy broth loaded with veggies, and those flaky, cheesy cheddar biscuits on top—all coming together in your slow cooker. I absolutely love how this turns out every single time, and once you try it, I’m betting your family will go crazy for it too!
Why You’ll Love This Recipe
- Effortless Slow Cooker Magic: Just toss everything in and let the slow cooker do the work while you relax or handle other tasks.
- Cheesy Biscuit Perfection: The cheddar bay biscuit topping is a total game-changer that adds rich flavor and a wonderful texture contrast.
- Crowd-Pleaser: I’ve made this for weeknight dinners, potlucks, and even Sunday family gatherings—everyone raves about it.
- Versatile and Comforting: You can easily customize the veggies or seasoning to suit your taste or what you have on hand.
Ingredients You’ll Need
The ingredients for this Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe are super straightforward but pack big flavor. The combo of creamy soup, chicken broth, and frozen veggies creates a hearty base, while the Red Lobster Cheddar Bay Biscuit Mix adds that iconic cheddar and garlic punch everyone loves.
- Chicken breasts: I like using boneless, skinless breasts for easy shredding, but thighs work if you prefer more juiciness.
- Minced onion: Adds subtle sweetness and depth without needing fresh chopping.
- Cream of condensed chicken soup: This is the secret creamy base for your filling—comfort in a can!
- Frozen mixed vegetables: Convenient and colorful—feel free to swap for fresh if you have it.
- Butter: Used twice—once in the slow cooker to enrich the broth, and again melted with seasoning for dipping biscuits.
- Chicken broth: Boosts the savory richness; homemade or store-bought both work fine.
- Red Lobster Cheddar Bay Biscuit Mix: The star of the show for biscuits with that iconic flavor everyone mouths “yum” to.
- Cold water: Essential for biscuit dough texture—don’t skip this step!
- Shredded cheddar cheese: Fresh cheese folded into the biscuit mix makes them gooey and extra cheesy.
- Garlic herb seasoning blend: Comes with the biscuit mix and adds those perfect finishing touches.
Variations
I love customizing this recipe depending on what’s in my fridge or how indulgent I’m feeling. The beauty of a slow cooker meal like this is that it’s forgiving and flexible. Feel free to make it your own!
- Add spice: I once tossed in a little cayenne and smoked paprika for a smoky heat that my husband couldn’t get enough of.
- Veggie swaps: Try adding fresh mushrooms, baby spinach, or even corn for different textures and flavors.
- Biscuits from scratch: If you don’t have the Red Lobster mix, homemade biscuit dough with sharp cheddar works just fine.
- Make it gluten-free: Use a gluten-free biscuit mix and a gluten-free cream of chicken soup alternative to suit dietary needs.
How to Make Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe
Step 1: Prep Your Slow Cooker Magic Base
Start by adding the chicken breasts, minced onion, both cans of condensed cream of chicken soup, frozen mixed vegetables, butter, and chicken broth right into your slow cooker. Give it a gentle stir just to combine. Pop the lid on and set it to low for about seven hours. This long, slow cooking is what makes the chicken fall-apart tender and lets all those flavors marry beautifully. Pro tip: If you’re in a rush, you can cook on high for 4 hours, but I swear the low-and-slow method is worth it.
Step 2: Mix Up Those Cheddar Bay Biscuits
When the chicken is just about done, grab a medium bowl and pour in the cheddar bay biscuit mix. Add cold water and shredded cheddar cheese, then mix until it forms a dough—don’t overmix though, or the biscuits get tough. I discovered that folding in the cheese at the end keeps it from melting too quickly and makes each biscuit super cheesy all around.
Step 3: Shred Chicken and Add Biscuit Dumplings
Open the slow cooker and shred the chicken right there—no extra dishes required. Then drop spoonfuls of biscuit dough directly on top of the chicken mixture. Cover and switch your slow cooker heat to HIGH to bake the biscuits for about an hour. Here’s a little secret I learned the hard way: the biscuits might look a bit pale on the outside, but check doneness inside with a fork or toothpick. If it comes out clean and the biscuit springs back to the touch, you’re perfect.
Step 4: Finish With Buttery Garlic Herb Goodness
After the biscuits have baked through, melt ¼ cup of butter and stir in the garlic herb seasoning blend that came with the biscuit mix. Pour this fragrant butter generously over the biscuits to add extra flavor and that irresistible golden finish. Your Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe is now ready to serve hot!
Pro Tips for Making Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe
- Don’t Skip Low and Slow: Seven hours on low lets the chicken get shreddable and the flavors fully develop.
- Freeze the Leftover Broth: If any broth is left, I freeze it in ice cube trays to boost future soups or gravies.
- Use Cold Water for Biscuits: Keeps your biscuit dough light and tender, ensuring those cheesy dumplings stay fluffy.
- Check Biscuit Doneness Internally: Avoid dry biscuits by probing inside rather than trusting the color alone.
How to Serve Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe
Garnishes
Whenever I serve this dish, a sprinkle of fresh chopped parsley or chives on top really brightens everything up and adds a nice color contrast. Sometimes I also add a dusting of freshly cracked black pepper. If you want to take it a step further, a drizzle of good-quality hot sauce on the side livens it up without overpowering those buttery biscuits.
Side Dishes
This dish is pretty filling on its own, but I like pairing it with a crisp green salad tossed in a light vinaigrette for freshness. Roasted Brussels sprouts or steamed green beans are my go-to vegetable sides. If you’re feeling indulgent, some creamy mashed potatoes or even extra biscuits on the side won’t hurt!
Creative Ways to Present
For special occasions, I’ve served this hearty chicken and biscuit casserole in individual ramekins which gets everyone smiling before dinner. You can add a sprinkle of extra cheddar on top of biscuits before the final butter drizzle, then pop under the broiler for a couple minutes for a golden crust. Makes it feel fancy but stays super cozy.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep well for 3-4 days. The biscuits absorb some broth overnight, which honestly makes them even more flavorful, but they’re best mildly reheated to revive texture.
Freezing
I have frozen this Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe without the biscuit topping first—just the shredded chicken and broth mix—and then added fresh biscuit dough on the day I want to serve it. This way, biscuits stay fresh and fluffy. You can also freeze the whole dish after baking, but biscuits get a bit softer upon thawing.
Reheating
Reheating in the oven at about 350°F covered with foil works best for even warming without drying out the biscuits. Microwave reheating is fine for quick meals, but I recommend adding a sprinkle of water over the top and covering with a damp paper towel to retain moisture.
FAQs
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Can I use different biscuit mixes for this recipe?
Absolutely! While I recommend the Red Lobster Cheddar Bay Biscuit Mix because of its iconic flavor, you can substitute with other cheddar biscuit mixes or even homemade biscuit dough. Just make sure to fold in cheese for that rich flavor and watch the cooking time, as brands may vary.
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Is it possible to make this recipe gluten-free?
Yes! Use a gluten-free biscuit mix and substitute the condensed cream of chicken soup and chicken broth with gluten-free versions. Make sure to double-check all packaged ingredients for gluten content to keep it safe.
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Can I prep this recipe ahead of time?
You can assemble the slow cooker ingredients the night before and keep it in the refrigerator, then start the slow cooker in the morning. I don’t recommend making the biscuit dough too far ahead, as it’s best fresh right before baking.
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What if I don’t have a slow cooker?
You can make the chicken mixture on the stove—simmer on low until the chicken is fully cooked and tender, then follow the same biscuit topping instructions using a covered casserole dish baked in the oven.
Final Thoughts
This Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe has become one of those meals I turn to when I want both convenience and that homey, comforting taste that fills the whole house with love. I love how simple it is to throw together, and how those cheddar bay biscuits turn an everyday meal into something special. If you give this a try (and I really hope you do), you’ll find it’s a total winner for busy weeknights or lazy weekend dinners. It’s like a warm, cheesy hug in every bite—trust me, you’re going to want to make it again and again!
Print
Slow Cooker Chicken and Cheddar Bay Biscuit Dumplings Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken and Dumplings with Cheddar Biscuits is a comforting, hearty meal perfect for a cozy dinner. Tender chicken breasts slow-cooked with mixed vegetables, cream of chicken soup, and broth create a rich base, topped with cheesy, flaky biscuits baked right in the slow cooker. Finished off with garlic herb butter for an irresistible flavor combination.
Ingredients
Slow Cooker Chicken
- 4 chicken breasts
- 1 Tablespoon minced onion
- 2 (10.5 ounce) cans cream of condensed chicken soup
- 10 ounces frozen mixed vegetables
- 4 Tablespoons butter
- 4 cups chicken broth
Biscuits
- 11.36 ounce box of Red Lobster Cheddar Bay Biscuit Mix
- ¾ cup cold water
- ½ cup shredded cheddar cheese
- ¼ cup melted butter
- Garlic herb seasoning blend (included in biscuit mix box)
Instructions
- Prepare Slow Cooker Base: Add the chicken breasts, minced onion, cream of condensed chicken soup, frozen mixed vegetables, butter, and chicken broth into the slow cooker. Cover with the lid and cook on the low setting for 7 hours, allowing the chicken to cook thoroughly and the flavors to meld.
- Mix the Biscuits: After 7 hours, transfer the cheddar bay biscuit mix into a medium bowl. Add the cold water and shredded cheddar cheese to the biscuit mix and stir well to combine until a dough forms.
- Shred Chicken and Add Biscuits: Using two forks, shred the cooked chicken directly in the slow cooker. Drop spoonfuls of the biscuit dough on top of the chicken mixture evenly.
- Cook Biscuits in Slow Cooker: Cover the slow cooker again and cook on the HIGH setting for 1 hour, or until the biscuits are fully cooked through. Use a fork to check the doneness in the center, as the biscuits might not appear fully done on the outside.
- Prepare Garlic Herb Butter: While the biscuits finish cooking, melt ¼ cup of butter. Stir in the garlic herb seasoning blend included in the biscuit mix box until well combined.
- Finish and Serve: Once the biscuits are cooked, drizzle the garlic herb butter mixture evenly over the biscuits. Serve immediately for a warm, flavorful meal.
Notes
- Nutrition information is approximate; values from the cheddar bay biscuit mix are not included.
- If you prefer a thicker stew base, reduce the chicken broth to 3 cups.
- Check biscuit doneness carefully; they may look undercooked on the outside but can be done inside.
- Substitute mixed vegetables with fresh carrots, peas, or green beans if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
