Slow cooker filled with chicken and mixed vegetables before cooking
Slow cooker filled with chicken and mixed vegetables before cooking
About 1 hour before you plan to eat, carefully remove the lid and use two forks to gently shred or break up the chicken into large chunks right in the slow cooker, stirring it together with the broth, soup, and vegetables.
Open the can of refrigerated biscuit dough and cut each biscuit into 4 small pieces. Gently stir half of the biscuit pieces into the hot chicken mixture, then lay the remaining pieces in a single layer on top so they can steam and puff up.
Biscuit pieces layered over shredded chicken in the slow cooker
Biscuit pieces layered over shredded chicken in the slow cooker
Replace the lid and cook on HIGH for 45 to 60 minutes, or until the biscuit pieces are cooked through. The ones on top will be fluffy and soft, and the ones stirred in will be more dumpling-like.
Once the biscuits are done, give the mixture a gentle stir to coat everything in the savory broth. Taste and add a pinch of salt and pepper if needed before serving warm.
Variations & Tips

For picky eaters, you can swap the mixed vegetables for just corn, peas, or carrots—whatever your family likes best. If you prefer boneless, skinless chicken thighs, they’ll work just as well; just check for doneness a little earlier, as they may cook faster.

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