This Crock Pot Chicken and Dumplings recipe is a classic comfort food that’s easy to prepare and perfect for a cozy meal. The slow cooker method ensures tender chicken and flavorful dumplings in a creamy, savory broth.
Ingredients:
Ingredient Quantity
Onion (diced) 1
Boneless, Skinless Chicken Thighs 6
Cream of Chicken Soup 1 can
Cream of Celery Soup 1 can
Fresh Parsley (chopped) 2 tablespoons
Poultry Seasoning 1 teaspoon
Chicken Broth 2 cups
Buttermilk Refrigerated Biscuits 1 can
Frozen Mixed Vegetables (defrosted) 2 cups
Black Pepper To taste
Instructions:
- Layer onions and chicken: Layer the diced onion on the bottom of your crockpot. Place the boneless, skinless chicken thighs on top of the onions in a single layer.
- Combine soup and seasonings: In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped fresh parsley, and black pepper to taste. Stir well.
- Pour soup over chicken: Pour the soup mixture over the chicken thighs in the crockpot.
- Add chicken broth: Pour the chicken broth over the chicken and soup mixture.
- Cook on high: Cover the crockpot and cook on high for 5 hours.
- Add vegetables: After 4 hours of cooking (with 1 hour remaining), open the lid and add the defrosted mixed vegetables. Stir the vegetables into the crockpot, shredding the chicken thighs as you stir.
- Prepare the biscuits: Open the can of refrigerated biscuits. Flatten each biscuit slightly and cut each biscuit into 4 long slices.
- Add dumplings: Layer the biscuit slices on top of the chicken and vegetable mixture in the crockpot.
- Cook dumplings: Cook for the remaining hour, or until the biscuits are cooked through.
- Stir and serve: Stir the mixture well to incorporate the dumplings into the chicken and vegetable mixture.
- Garnish: Serve hot, topped with freshly chopped parsley, if desired. Enjoy!