Best Ever Crock Pot Chicken and Dumplings 

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When you’re craving the ultimate comfort food, nothing beats a bowl of homemade chicken and dumplings. This Crock Pot Chicken and Dumplings recipe is the easiest way to enjoy a classic Southern favorite without spending hours in the kitchen. With tender chicken thighs, creamy broth, hearty vegetables, and fluffy biscuit dumplings, this slow cooker recipe is cozy, filling, and sure to become a family favorite.

Whether you’re cooking for Sunday dinner, a chilly winter evening, or just need a hearty meal ready after a long day, this recipe checks all the boxes!

Why You’ll Love This Recipe

• Easy Prep: Just layer ingredients and let the slow cooker do the work.
• Family-Friendly: Loved by both kids and adults.
• Budget-Friendly: Simple ingredients you probably already have on hand.
• Comfort Food Classic: Creamy, hearty, and nostalgic—just like grandma used to make.

Ingredients

• 1 onion, diced
• 6 boneless, skinless chicken thighs
• 1 can of cream of chicken soup
• 1 can of cream of celery soup
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon poultry seasoning
• 2 cups chicken broth
• 1 can of buttermilk refrigerated biscuits
• 2 cups frozen mixed vegetables, defrosted
• Black pepper, to taste

Instructions

1. Layer the Base: Place diced onion in the bottom of the crock pot. Add chicken thighs in a single layer on top.
2. Make the Creamy Sauce: In a mixing bowl, combine both soups, parsley, poultry seasoning, and black pepper. Pour mixture over chicken.
3. Add Broth: Pour chicken broth over everything. Cover.
4. Slow Cook: Cook on HIGH for 5 hours.
5. Add Veggies + Shred Chicken: With 1 hour remaining, stir in thawed vegetables and shred chicken into bite-sized pieces.
6. Dumplings: Flatten biscuits, cut into 4 strips each, and layer on top of the chicken mixture. Cook for the final hour until dumplings are fluffy and cooked through.
7. Serve: Stir everything together gently and top with fresh parsley.

Tips & Tricks

• For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir it in before adding biscuits.
• Try sautéing the onion in butter before adding it for extra depth of flavor.
• Swap chicken thighs for chicken breasts if you prefer white meat.
• Leftovers store well in the fridge—flavors get even better the next day!

FAQs

Can I use homemade dumplings instead of biscuits?
Yes! If you prefer traditional dough dumplings, mix up your own and add them during the last hour of cooking.

What if I don’t have cream of celery soup?
You can double the cream of chicken soup or use cream of mushroom soup instead.

Can I freeze chicken and dumplings?
The filling freezes well, but biscuits may become soggy. For best results, freeze without dumplings and add fresh biscuits when reheating.

Can I cook this on LOW?
Yes, cook on LOW for 7–8 hours, adding the veggies and dumplings in the last hour.

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