This Crock Pot Chicken and Dumplings is the ultimate weeknight comfort meal—hearty, creamy, and filled with tender chicken, fresh vegetables, and fluffy dumplings. The slow cooker does all the work, making it a set-it-and-forget-it dish that’s as easy as it is satisfying.
When I make this dish, it fills the whole house with a warm, savory aroma that makes everyone hungry before dinner is even ready. The chicken falls apart, the broth is rich and flavorful, and the dumplings soak up every bit of goodness. It’s one of those recipes that feels like home in a bowl.
Why You’ll Love This Recipe
- Effortless – The crock pot handles most of the work.
- Family Favorite – Comforting flavors kids and adults love.
- Budget-Friendly – Uses simple pantry and fridge staples.
- One-Pot Meal – Protein, veggies, and dumplings all in one dish.
Ingredients
- 1 onion, diced
- 6 boneless, skinless chicken thighs
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp poultry seasoning
- 2 cups chicken broth
- 2 cups frozen mixed vegetables, defrosted
- 1 can buttermilk refrigerated biscuits
- Black pepper, to taste
Instructions
-
Layer Ingredients
Place diced onion in the bottom of the crock pot. Arrange chicken thighs on top in a single layer. -
Make the Sauce
In a bowl, combine cream of chicken soup, cream of celery soup, parsley, poultry seasoning, and black pepper. Stir well and pour over chicken. -
Add Broth & Cook
Pour chicken broth into the crock pot. Cover and cook on high for 5 hours. -
Add Vegetables
With 1 hour of cooking time left, stir in defrosted mixed vegetables. Shred chicken as you stir everything together. -
Prepare Dumplings
Flatten each refrigerated biscuit and cut into 4 strips. Layer biscuit strips on top of the chicken mixture. -
Finish Cooking
Cover and cook for the final hour. Stir to incorporate dumplings into the broth before serving. -
Serve
Garnish with fresh parsley and enjoy warm.
Tips for Success
- Don’t lift the lid too often—keeping the steam inside ensures fluffy dumplings.
- Use chicken breasts if you prefer leaner meat.
- For creamier broth, stir in a splash of heavy cream at the end.
- Cut dumplings evenly so they cook through at the same time.
Make It Your Own
- Veggie Boost – Add mushrooms, green beans, or spinach.
- Spicy Kick – Stir in a pinch of cayenne or hot sauce.
- Homemade Dumplings – Swap biscuits for scratch-made dough.
- Herby Flavor – Add thyme or rosemary for depth.
Serving Suggestions
- Pair with a crisp green salad or roasted veggies.
- Serve with crusty bread to soak up the creamy broth.
- A glass of sweet iced tea makes the perfect Southern pairing.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Freeze without dumplings for up to 2 months; add fresh biscuits when reheating.
- Reheat: Warm gently on the stove or in the microwave. Add a splash of broth if too thick.
Final Thoughts
This Crock Pot Chicken and Dumplings is a classic comfort food recipe made even easier with the slow cooker. Perfect for busy weeknights, cozy weekends, or when you just want something warm and filling—it’s guaranteed to be a family favorite.
Share Your Comfort Bowl!
Made this recipe? Tag @yourhandle and use #CrockPotDumplings so I can see your hearty bowls!
Crock Pot Chicken and Dumplings
Hearty crock pot chicken and dumplings with tender chicken, veggies, and fluffy dumplings. Easy slow cooker recipe for family comfort food!
Servings 6
Ingredients
- 1 onion diced
- 6 boneless skinless chicken thighs
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 tbsp fresh parsley chopped (plus more for garnish)
- 1 tsp poultry seasoning
- 2 cups chicken broth
- 2 cups frozen mixed vegetables defrosted
- 1 can buttermilk refrigerated biscuits
- Black pepper to taste
Instructions
Layer Ingredients
- Place diced onion in the bottom of the crock pot. Arrange chicken thighs on top in a single layer.
Make the Sauce
- In a bowl, combine cream of chicken soup, cream of celery soup, parsley, poultry seasoning, and black pepper. Stir well and pour over chicken.
Add Broth & Cook
- Pour chicken broth into the crock pot. Cover and cook on high for 5 hours.
Add Vegetables
- With 1 hour of cooking time left, stir in defrosted mixed vegetables. Shred chicken as you stir everything together.
Prepare Dumplings
- Flatten each refrigerated biscuit and cut into 4 strips. Layer biscuit strips on top of the chicken mixture.
Finish Cooking
- Cover and cook for the final hour. Stir to incorporate dumplings into the broth before serving.
Serve
- Garnish with fresh parsley and enjoy warm.
Leave a Comment