Crock Pot Chicken and Dumplings

Warm, hearty, and full of homestyle comfort—this slow-cooked chicken and dumplings recipe brings all the cozy flavors of the classic Southern dish with none of the fuss. Tender chicken thighs simmer in a creamy herb-infused broth with garden vegetables, then top it off with soft, fluffy biscuit dumplings that cook right on top. It’s comfort food made easy, one pot at a time.

Why You’ll Love This Recipe

This isn’t just dinner—it’s a hug from the inside. With juicy chicken, rich soup-based gravy, colorful veggies, and tender dumplings that steam to perfection in your crockpot, this version skips the stovetop stress and delivers big flavor with minimal effort. No kneading, no rolling—just slice refrigerated biscuits and let the slow cooker do the rest.

Perfect for:

• Cold-weather meals
• Busy weeknights
• Meal prep (tastes even better the next day!)
• Feeding families or freezing for later

Ingredients

For the Chicken & Broth Base

• 1 large yellow onion, diced (~1 cup)
• 6 (about 1.5 lbs / 680g) boneless, skinless chicken thighs (juicier than breasts!)
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 1 tsp poultry seasoning
• ½ tsp black pepper, plus more to taste
• 2 cups (480ml) chicken broth (low-sodium if preferred)

For the Dumplings & Finish

• 1 (16.3 oz) can buttermilk refrigerated biscuits (8-count)
• 2 cups (300g) frozen mixed vegetables, thawed (peas, carrots, corn, green beans)

Step-by-Step Instructions

1. Layer the Base

In your crockpot:

• Spread diced onion evenly across the bottom.
• Place chicken thighs in a single layer on top of the onions.

2. Mix the Sauce

In a bowl:

• Combine cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper.
• Stir well until smooth.
• Pour over the chicken.

3. Add Broth & Start Cooking

• Pour 2 cups chicken broth over everything.
• Cover and cook on HIGH for 5 hours.

4. Add Vegetables (Final Hour)

With 1 hour remaining:

• Carefully remove the lid.
• Stir in the thawed mixed vegetables, gently breaking apart the chicken as you go.
• Use two forks to shred the chicken into bite-sized pieces.

5. Prepare & Add Dumplings

• Open the biscuit can and separate the dough.
• Flatten each biscuit slightly with your palm.
• Cut each into 4 long strips (like rustic dumplings).
• Arrange the biscuit pieces evenly over the surface of the stew—don’t submerge them; they should sit on top to steam.

6. Finish Cooking

• Replace the lid and let cook for the final hour.
• The dumplings will puff up and turn soft and fluffy as they absorb steam.

7. Serve Warm & Comforting

• Gently stir the dumplings into the stew so they soak up the broth.
• Ladle into bowls and garnish with fresh parsley.

Serve hot with:

• A drizzle of hot sauce
• Crusty bread or crackers
• Or enjoy all by itself—it’s a complete meal!

You Must Know

• Use chicken thighs —they stay moist and flavorful after long cooking.
• Don’t skip shredding the chicken —it blends beautifully into the sauce.
• Thaw frozen veggies first —prevents temperature drop and icy pockets.
• Cut biscuits before adding —ensures even cooking and tender dumplings.
• Let it rest 5 minutes —helps thickening and makes serving cleaner.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave. Add a splash of broth if too thick.
• Freeze before adding dumplings: Cool base, freeze up to 3 months. Thaw, reheat, then add biscuits and finish cooking.

Ingredient Substitutions

Serving Suggestions

• Serve in mugs for a cozy touch.
• Great with coleslaw or pickled beets on the side.
• Double the batch and freeze half for future comfort.
• Pack in thermoses for lunch.

Cultural Context

Rooted in Southern and Appalachian kitchens, chicken and dumplings has long been a symbol of care and nourishment—often made when someone was sick or after a hard day’s work. This crockpot version honors that legacy while embracing modern life, proving that tradition doesn’t have to mean time in the kitchen.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Want thicker stew? Mix 1 tbsp cornstarch + 2 tbsp cold water, stir in during last 30 mins.
• Add herbs? Toss in fresh thyme or rosemary with the onions.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?
A: Yes—but thighs are recommended. Breasts can dry out over long cooking.

Q: Why did my dumplings come out gummy?
A: Likely due to overmixing or undercooking. Don’t stir them in until fully cooked and puffed.

Q: Is this gluten-free?
A: Only if using GF soups, biscuits, and broth. Always verify labels.

Q: Can I make it without canned soup?
A: Absolutely! Sauté ¼ cup flour + ¼ cup butter, add 2 cups broth, then season and proceed.

Q: Can I prep it ahead?
A: Yes! Assemble everything except biscuits and veggies. Refrigerate and cook when ready.

Allergy Information

Contains: dairy (in soups and biscuits), wheat (in soups and biscuits), eggs (in some soups and biscuits).
Gluten-free option: Use certified GF substitutes.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on canned soups and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 480
• Fat: 24g
• Saturated Fat: 9g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 6g
• Protein: 30g
• Sodium: 1,100mg

This stew doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a sizzle, and someone who says, “Let’s make it together.”