This CrockPot Chicken and Dumplings recipe is a comforting, hearty dish that’s perfect for busy days. With tender chicken, creamy soup, mixed vegetables, and fluffy dumplings made from refrigerated biscuits, it’s a one-pot wonder that delivers rich flavors and cozy vibes. Let your slow cooker do the work while you enjoy the irresistible aroma filling your kitchen!
Prep Time
- 15 minutes
Cook Time
- 5 hours on high
Total Time
- 5 hours 15 minutes
Servings
- 6–8 servings
Ingredients
- 1 onion , diced
- 6 boneless, skinless chicken thighs
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 tablespoons fresh parsley , chopped
- 1 teaspoon poultry seasoning
- 2 cups chicken broth
- 1 can buttermilk refrigerated biscuits
- 2 cups frozen mixed vegetables , defrosted
- Black pepper , to taste
Instructions
Step 1: Prepare the Crockpot
- Start by layering the diced onion at the bottom of your crockpot. This creates a flavorful base for the dish.
Step 2: Add the Chicken
- Place the boneless, skinless chicken thighs on top of the onions, ensuring they form a single layer.
Step 3: Make the Soup Mixture
- In a mixing bowl, combine the cream of chicken soup , cream of celery soup , poultry seasoning , chopped fresh parsley , and black pepper . Stir well to create a smooth, flavorful mixture.
Step 4: Pour Over Chicken
- Pour the soup mixture evenly over the chicken thighs in the crockpot.
- Add 2 cups of chicken broth to the crockpot, ensuring the chicken is fully covered in liquid.
Step 5: Cook the Chicken
- Set the crockpot to high and cook for 4 hours . Avoid opening the lid during this time to maintain consistent cooking.
Step 6: Add Vegetables
- After 4 hours, open the lid and add the defrosted mixed vegetables to the crockpot. Stir well, shredding the chicken thighs into bite-sized pieces as you mix.
Step 7: Prepare the Dumplings
- Open the can of refrigerated biscuits and flatten each biscuit slightly with your hands or a rolling pin.
- Cut each biscuit into 4 long slices to create smaller dumpling pieces.
Step 8: Layer the Dumplings
- Gently layer the biscuit slices on top of the chicken and vegetable mixture in the crockpot.
Step 9: Final Cooking
- Cover the crockpot and let the dumplings cook for the remaining 1 hour of cook time. The dumplings will puff up and absorb the delicious flavors of the soup.
Step 10: Serve
- Stir the mixture gently to incorporate the dumplings into the chicken and vegetable mixture.
- Serve hot, garnished with freshly chopped parsley for a pop of color and freshness.
Pro Tips
- Chicken Swap: Use chicken breasts instead of thighs if preferred. Shred them after cooking.
- Vegetable Variations: Customize with your favorite veggies like carrots, peas, or green beans.
- Dumpling Tip: For softer dumplings, avoid over-stirring once they’re cooked.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nutrition Facts (Per Serving, based on 8 servings)
- Calories: 420 kcal
- Carbohydrates: 35g
- Fats: 20g
- Protein: 25g
- Fiber: 2g
- Sugar: 6g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This CrockPot Chicken and Dumplings is the ultimate comfort food—creamy, hearty, and packed with flavor. The tender chicken, savory soup, and fluffy dumplings come together effortlessly in the slow cooker, making it a stress-free meal for busy weeknights or lazy weekends. Whether you’re feeding your family or hosting friends, this dish is sure to satisfy everyone’s cravings.
Ready to make a warm, comforting meal that practically cooks itself? Grab your ingredients and let the crockpot work its magic—you’ll be rewarded with a dish that’s creamy, cozy, and utterly satisfying!
