Crock Pot Chicken and Dumplings is a comforting and hearty dish that combines tender chicken, creamy soup, and soft dumplings made from refrigerated biscuits. This recipe is perfect for those busy days when you want a warm, homemade meal with minimal effort. The slow cooker does all the work, simmering the chicken and vegetables in a savory broth until everything is deliciously tender. The addition of biscuit dough creates fluffy dumplings that soak up the flavorful sauce, making this dish a satisfying meal that’s sure to please the whole family.
Why You’ll Love This Recipe
• Comfort Food: It’s a cozy, comforting dish that’s perfect for colder weather or any time you need a comforting meal.
• Easy Preparation: The slow cooker does most of the work, so you can set it and forget it until mealtime.
• Versatile: Easy to customize with your favorite vegetables or herbs to tailor the dish to your tastes.
Ingredients
• 1 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 tablespoons fresh parsley, chopped, plus more for garnish
• 1 teaspoon poultry seasoning
• Black pepper, to taste
• 2 cups chicken broth
• 1 can (16 oz) refrigerated buttermilk biscuits
• 2 cups frozen mixed vegetables, defrosted
Instructions
1. Prepare the Crock Pot
• Layer the diced onion on the bottom of the crock pot.
2. Add the Chicken
• Place the chicken thighs over the onions in a single layer.
3. Mix the Soups
• In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper to taste. Stir until well mixed.
4. Layer the Soup Mixture
• Pour the soup mixture evenly over the chicken thighs. Then, pour the chicken broth over the top.
5. Cook
• Set the crock pot to high and cook for 4 hours without opening the lid.
6. Add Vegetables
• After 4 hours of cooking, add the defrosted mixed vegetables to the crock pot. Stir the mixture, breaking apart the chicken thighs into smaller pieces.
7. Prepare the Dumplings
• Open the can of refrigerated biscuits. Flatten each biscuit and cut into 4 long slices.
8. Add Biscuits
• Place the biscuit pieces on top of the chicken mixture in the crock pot. Cover and cook for an additional 1 hour, or until the biscuits are cooked through and have puffed up.
9. Final Stir
• Stir the mixture to incorporate the dumplings into the chicken mixture evenly.
10. Garnish and Serve
• Serve the chicken and dumplings hot, topped with freshly chopped parsley for garnish.
Tips
• Chicken: You can substitute chicken breasts if you prefer, but thighs tend to stay juicier during the slow cooking process.
• Vegetables: Feel free to use other vegetables like peas, carrots, or corn according to your preference.
• Herbs: Add additional herbs like thyme or rosemary for more depth of flavor.
Storage Options
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Gently reheat on the stove or in the microwave, adding a little broth if needed to keep the dish moist.
This Crock Pot Chicken and Dumplings recipe is the epitome of comfort food, offering a warm and hearty dish that’s perfect for relaxing dinners at home. Enjoy the tender chicken, flavorful vegetables, and soft dumplings that come together beautifully in this classic meal.
