Best Crock Pot Dumplings

This comforting crock pot chicken and dumplings recipe has been a family favorite for busy weeknights and cozy weekends alike. Tender chicken thighs, velvety broth, and fluffy dumplings all come together with ease thanks to the slow cooker. A hearty, satisfying classic that warms the heart as much as the stomach.

The first time I made this, it was a rainy fall day, and its aroma filled the house. My kids now call it their favorite comfort food.

Ingredients

• Onion diced: Adds a savory base of flavor as it steeps in the slow cooker.
• Boneless skinless chicken thighs: They stay tender and juicy through slow cooking.
• Cream of chicken soup: Provides creamy richness to the broth.
• Cream of celery soup: Balances the creaminess with a subtle vegetal flavor.
• Fresh parsley chopped: Adds a touch of brightness.
• Poultry seasoning: A mix of herbs enhances the savory chicken flavor.
• Chicken broth: Builds a flavorful, nourishing base for the dish.
• Buttermilk refrigerated biscuits: Turn into tender dumplings on top of the stew.
• Frozen mixed vegetables defrosted: A great way to include a variety of textures and nutrients.
• Black pepper to taste: Enhances the flavors of the entire dish.

How To Make Best Ever Crock Pot Chicken and Dumplings

Sauté the Aromatics:

Place the diced onion in an even layer on the bottom of your crock pot.

Layer the Chicken:

Arrange chicken thighs on top of the onion, ensuring they are in a single layer for even cooking.

Prepare the Sauce:

In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, fresh parsley, and black pepper. Mix until fully blended.

Assemble in Crock Pot:

Pour the sauce mixture over the chicken thighs in the crock pot, spreading it evenly. Add chicken broth on top.

Start Slow Cooking:

Set the crock pot to high and cook for 5 hours without stirring or opening the lid initially.

Add Vegetables and Shred Chicken:

With 1 hour of cooking left, mix in the defrosted mixed vegetables. Use a spoon or fork to shred the chicken thighs into bite-sized pieces as you mix.

Prepare Dumplings:

Flatten the canned biscuits by hand and cut each into 4 long slices.

Cook the Dumplings:

Layer the biscuit strips on top of the chicken mixture in the crock pot. Let them steam and cook for the remaining hour.

Incorporate and Serve:

At the end of the cook time, stir the dumplings gently into the chicken and vegetable mixture. Serve warm, garnished with additional parsley if desired.

I love the biscuits in this recipe because they absorb the broth while becoming tender. My grandmother used to bake similar dumplings, and this simplified version still reminds me of her kitchen.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of broth if the sauce has thickened too much.

Ingredient Substitutions

If you prefer a leaner meat option, you can swap chicken thighs for boneless, skinless chicken breasts, although they may not stay as tender. Fresh vegetables like diced carrots and celery can replace the frozen mix for a fresher taste.

Serving Suggestions

This dish pairs wonderfully with a simple green salad or steamed green beans on the side for an extra boost of freshness. The rich broth also makes crusty bread an excellent addition for dipping.

Cultural Context

Chicken and dumplings is a classic comfort food rooted in southern American cuisine, traditionally made with homemade dough simmered in chicken stock. This crock pot variation modernizes the process while keeping the flavors traditional.

A Step Ahead

For an extra depth of flavor, you can sauté the diced onion briefly before adding it to the crock pot or toast the poultry seasoning in a dry pan for a few seconds to release its aroma.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used. However, chicken thighs provide more flavor and tenderness when slow-cooked.

→ Can I make this dish in advance?

Yes, you can cook the chicken stew in advance and add the biscuit dumplings before reheating. Serve fresh for the best texture.

→ Can I use homemade biscuits instead of canned?

Absolutely! Homemade biscuits work perfectly in this recipe. Roll them out and cut them into similar-sized pieces before layering on the stew.

→ What vegetables can I substitute for the mixed vegetables?

You can use fresh or frozen vegetables like peas, carrots, green beans, or corn according to your preference.

→ Can I make this dish without a crockpot?

Yes, you can make this in a Dutch oven or large pot on the stovetop. Simmer on low heat and follow the same steps for adding vegetables and dumplings.