Crock Pot Chicken and Dumplings

Crock Pot Chicken and Dumplings – Warm, comforting, and incredibly satisfying, a classic dish that brings together the simplicity of slow cooking with the heartiness of tender chicken and fluffy dumplings. This timeless recipe is perfect for busy days when you want a delicious homemade meal without spending hours in the kitchen.

Crock Pot Chicken and Dumplings served on white plate

The magic of this dish lies in the slow-cooking process, allowing the flavors to meld together and the chicken to become irresistibly tender. As the aroma fills your kitchen, you’ll anticipate the moment when you lift the lid to reveal a bubbling pot of savory goodness.

The dumplings, a quintessential element of this dish, transform the savory broth into a thick and luscious stew. They absorb the rich flavors, creating a delightful contrast to the tender chicken and vegetables.

Whether you’re a seasoned chef or a kitchen novice, Crock Pot Chicken and Dumplings is a foolproof recipe that promises a hearty and satisfying meal for the whole family. Get ready to savor the warmth and simplicity of this comforting classic as it becomes a cherished staple in your home-cooked repertoire.


  • 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
  • 1 tsp.Poultry seasoning
  • 2 c.Chicken broth
  • 1 can Buttermilk refrigerated biscuits
  • 2 c.Frozen mixed vegetables, defrosted
  • Black pepper to taste

How To Make Crock Pot Chicken and Dumplings

  1. Layer the chopped onion on the bottom of your crockpot.
  2. Place the chicken thighs on top of the chopped onion in a single layer.
  3. In a mixing bowl, place 1 can of cream of chicken soup.
  4. Pour a can of cream of celery soup into the mixing bowl.
  5. Add 1 tsp of poultry seasoning to the mixing bowl.
  6. Sprinkle in 2 tablespoons of chopped fresh parsley.
  7. Add black pepper to taste.
  8. Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.
  9. Pour 2 cups of chicken broth over top of the chicken.
  10. Set the crockpot to high for 5 hours and close the lid.
  11. Do not open the lid until you have just 1 hour of cook time left on the crockpot’s display. With 1 hour left, open the lid and pour in 2 cups of mixed vegetables that have been defrosted. Mix them into the crockpot well, shredding the chicken thighs as you stir.
  12. Open a can of refrigerated biscuits, and flatten each one. Cut each biscuits into 4 long slices.
  13. Layer the biscuits on the top of the chicken mixture in the crockpot.
  14. Let the biscuits cook for the remaining hour of cook time, and then stir the mixture together well to incorporate the dumplings into the chicken mixture.
  15. Serve topped with freshly chopped parsley.

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