Go Back
Best Ever Crock Pot Chicken and Dumplings

Best Ever Crock Pot Chicken and Dumplings

The ultimate comfort food made completely effortless. This rich, savory Crock Pot Chicken and Dumplings uses simple shortcuts like refrigerated biscuits and cream soups to deliver old-fashioned, creamy flavor without spending all day hovering over a hot stove.
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • 1 large Onion diced
  • 6 Boneless skinless chicken thighs
  • 1 can 10.5 oz Cream of chicken soup
  • 1 can 10.5 oz Cream of celery soup
  • 2 tbsp. Fresh parsley chopped (plus more for garnish)
  • 1 tsp. Poultry seasoning
  • 2 cups Chicken broth
  • 1 can 16 oz Buttermilk refrigerated biscuits
  • 2 cups Frozen mixed vegetables defrosted
  • Black pepper to taste

Instructions
 

  • Prep the Base: Layer the diced onion on the bottom of your slow cooker. Place the chicken thighs in a single layer directly on top of the onions.
  • Mix the Gravy: In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, fresh chopped parsley, and black pepper. Stir until smooth.
  • Combine: Pour the soup mixture evenly over the chicken thighs. Pour the 2 cups of chicken broth over the top of the entire mixture.
  • Slow Cook: Cover with the lid and set the crockpot to HIGH. Cook for 4 hours.
  • Shred and Add Veggies: After 4 hours, remove the lid. Shred the tender chicken thighs directly in the pot using two forks. Pour in the 2 cups of defrosted mixed vegetables and stir well to combine.
  • Prep Dumplings: Open the can of refrigerated biscuits. Press each biscuit flat, then slice each one into 4 long strips.
  • Cook Dumplings: Layer the sliced biscuit dough over the top of the hot chicken and vegetable mixture. Replace the lid immediately.
  • Final Hour: Cook on HIGH for 1 final hour to steam the dumplings. Do not open the lid during this time! 9. Serve: Once the hour is up, gently stir the mixture together to incorporate the fluffy dumplings into the creamy chicken base. Garnish with additional freshly chopped parsley and serve hot.

Notes

  • For the best texture, avoid "flaky layers" style biscuits; traditional buttermilk biscuits hold their dumpling shape the best.
  • Make sure your frozen vegetables are fully defrosted before adding them at the 4-hour mark so they don't lower the temperature of the slow cooker right before you need it hot to steam the dumplings.
Did You Make This Recipe?Let us know how it was!