This is the best and simplest weeknight crockpot meal! This chicken and dumplings recipe uses biscuits to cut down on prep time and work without sacrificing flavor! The combo of peas, carrots, chicken, and milk all cook together for a creamy finish!
Combine all ingredients, except the Grands Biscuits and milk, into a large crockpot and stir to combine. Cover and cook for 4 hours on HIGH of 6 hours on LOW.
Once cooked remove the chicken and shred. Then return the shredded chicken to the crockpot and stir.
Tear or slice the Grands biscuits into small pieces (about 5 per biscuits) and add them to the crockpot along with the milk. Stir to combine. Cover and cook for another 1 hour on HIGH or until biscuits are cooked through. Stir before serving warm. Enjoy!
Leftover Storage: Store leftovers in an airtight container and store in the fridge for up to 4 days.
Rewarming Instructions: Warm leftovers in a microwave safe bowl for 2-3 minutes in the microwave stirring halfway through. Depending on the size of your bowl you may need to warm the chicken and dumplings for a longer or shorter period of time.
Freezer Option: Place all ingredients (except biscuits and milk) in a freezer bag and store for up to 2 months. When ready to cook let de-thaw in the fridge overnight, add milk and follow recipe instructions.