There are few meals more comforting than a steaming bowl of creamy chicken and dumplings on a chilly evening. If you love old-fashioned Southern comfort food but don't want to spend hours standing over the stove, this easy Crock Pot Chicken and Dumplings recipe is a perfect choice.
The slow cooker takes care of most of the work, leaving you with tender chicken, flavorful vegetables, a rich creamy sauce, and soft, fluffy dumplings. It's an ideal family dinner, a cozy weekend meal, and one of those recipes that tastes even better the next day.
Why You'll Love This Recipe
- Easy preparation: A little prep is all it takes before the slow cooker handles the cooking.
- Tender, flavorful chicken: Boneless, skinless chicken thighs stay juicy and become wonderfully tender as they cook.
- Rich and creamy sauce: Cream of chicken soup, cream of celery soup, chicken broth, and poultry seasoning create a deliciously savory gravy.
- Family-friendly: Tender chicken, creamy sauce, vegetables, and soft biscuit dumplings make this a comforting meal for both kids and adults.
- Great leftovers: The flavors continue to develop after a night in the refrigerator, making leftovers especially satisfying.
Ingredients You'll Need
Chicken
6 boneless, skinless chicken thighs form the heart of this dish. Chicken thighs are especially well suited to slow cooking because they remain juicy and tender. You can substitute chicken breasts if preferred, although they are leaner and can dry out more easily.
Vegetables
You'll need 1 diced onion for the base of the dish and 2 cups of frozen mixed vegetables. A combination containing peas, carrots, corn, and green beans works especially well.
For the best results, thaw the frozen vegetables before adding them so they don't significantly lower the temperature inside the slow cooker.
Creamy Sauce
The creamy gravy comes together with:
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 cups chicken broth
- 1 teaspoon poultry seasoning
- Fresh chopped parsley
- Black pepper, to taste
The combination creates a creamy, savory sauce that coats the chicken and dumplings beautifully.
Dumplings
For a simple shortcut, use 1 can of refrigerated buttermilk biscuits. Instead of making dumpling dough from scratch, the biscuits are flattened, sliced, and cooked directly in the creamy chicken mixture.
How to Make Crock Pot Chicken and Dumplings
1. Add the Onion and Chicken
Spread the diced onion evenly across the bottom of your slow cooker. Arrange the chicken thighs on top of the onions in a single layer.
2. Prepare the Creamy Mixture
In a bowl, stir together the cream of chicken soup, cream of celery soup, poultry seasoning, black pepper, and chopped parsley.
Mix until everything is well combined and smooth.
3. Start Slow Cooking
Pour the creamy soup mixture over the chicken, making sure the pieces are well covered. Pour the chicken broth over everything.
Cover the slow cooker and cook on HIGH for 4 hours.
4. Shred the Chicken and Add the Vegetables
When the chicken has finished its initial cooking time, carefully remove the lid. Using two forks, shred the tender chicken directly in the slow cooker and stir it into the creamy sauce.
Add the thawed mixed vegetables and stir gently to distribute them throughout the mixture.
5. Prepare the Biscuit Dumplings
Open the refrigerated biscuit dough and gently flatten each biscuit with your hand.
Cut each flattened biscuit into four strips. Arrange the strips across the surface of the hot chicken mixture.
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