There’s nothing more comforting than a bowl of tender chicken and fluffy dumplings. This Slow Cooker Chicken and Dumplings Recipe is a foolproof way to create a hearty, home-cooked meal with minimal effort. Using simple, everyday
Ingredients
, it delivers that rich, old-fashioned flavor we all crave. Whether it’s a busy weekday or a lazy Sunday, this dish brings warmth and smiles to the table. Let’s dive into the recipe step-by-step!
Ingredients
Here’s what you’ll need to bring this comforting dish to life:
1 onion, diced – Adds a sweet and savory flavor base.
6 boneless, skinless chicken thighs – Juicy and tender, perfect for shredding.
1 can cream of chicken soup – For a creamy, flavorful sauce.
1 can cream of celery soup – Adds an herby, subtle depth of flavor.
2 tablespoons fresh parsley, chopped – Brings a burst of freshness.
1 teaspoon poultry seasoning – The perfect blend to complement the chicken.
2 cups chicken broth – Creates a savory foundation for the sauce.
1 can buttermilk refrigerated biscuits – The ultimate shortcut for fluffy dumplings.
2 cups frozen mixed vegetables, defrosted – A medley of color,
Nutrition
, and texture.
Black pepper, to taste – For a touch of seasoning.
Instructions
Let’s break it down step by step to make this process as easy and enjoyable as possible:
Step 1: Prep the Slow Cooker Base
Start by spreading the diced onion across the bottom of your slow cooker. This will act as a flavorful base layer for the chicken.
Step 2: Add the Chicken
Arrange the chicken thighs in a single layer on top of the onion. This ensures even cooking and makes shredding easier later.
Step 3: Mix the Creamy Sauce
In a medium mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and a dash of black pepper. Stir until everything is well blended.
Step 4: Pour and Layer
Pour the creamy soup mixture evenly over the chicken thighs in the slow cooker. Then, add the chicken broth, ensuring the liquid covers the chicken.
Step 5: Set and Forget
Cover your slow cooker with the lid and set it to high. Let it cook undisturbed for 5 hours. It’s important to resist the temptation to peek—keeping the lid closed ensures even cooking.
Step 6: Add Veggies and Shred
When there’s just 1 hour of cooking time left, open the lid and stir in the defrosted mixed vegetables. Use a fork to gently shred the chicken thighs as you mix everything together.
Step 7: Prepare the Dumplings
Take the refrigerated biscuits and flatten each one slightly. Cut each biscuit into four long strips. Arrange the strips over the chicken and vegetable mixture in the slow cooker.
Step 8: Cook the Dumplings
Close the lid and let the biscuits cook for the final hour. As they cook, they’ll puff up into fluffy, tender dumplings.
Step 9: Stir and Serve
Once the dumplings are cooked, give the mixture a gentle stir to incorporate the dumplings into the creamy chicken filling. Ladle the dish into bowls, garnish with freshly chopped parsley, and serve warm.
Enjoy your slow-cooked chicken and dumplings—a dish that feels like a big, cozy hug!
Notes
Customize Your Veggies: Swap the mixed vegetables for your favorite fresh or frozen veggies. Green beans, peas, or corn work wonderfully.
Use Breasts Instead: If you prefer white meat, substitute chicken thighs with boneless, skinless chicken breasts.
Thicker Sauce: If you want a thicker consistency, mix a tablespoon of cornstarch with water and stir it into the slow cooker during the last 30 minutes of cooking.
Biscuit Tips: For extra flavor, brush the biscuits with melted butter and sprinkle with herbs before adding them to the slow cooker.
Leftover Love: This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 400
Protein: 25g
Carbohydrates: 28g
Fat: 20g
Sodium: 850mg
Fiber: 3g
Additional Information
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Image Recipe Respective to the Owner. 🙏
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