Best Ever Crock Pot Chicken and Dumplings

This Best Ever Crock Pot Chicken and Dumplings is the ultimate “set it and forget it” comfort meal. Using chicken thighs ensures the meat stays succulent during the long slow-cook, while refrigerated biscuits are a genius shortcut for creating pillowy, tender dumplings without the mess of homemade dough.

Best Ever Crock Pot Chicken and Dumplings

Ingredients:

How To Make Best Ever Crock Pot Chicken and Dumplings:

Step 1: Layer the Base: Spread the diced onion across the bottom of your crockpot. Place the 6 chicken thighs in a single layer directly on top of the onions.

Step 2: Whisk the Sauce: In a medium mixing bowl, combine the can of cream of chicken soup, the can of cream of celery soup, 1 teaspoon of poultry seasoning, 2 tablespoons of fresh parsley, and black pepper to taste. Stir until smooth and pour the mixture over the chicken.

Step 3: Slow Cook: Pour the 2 cups of chicken broth over everything. Cover the crockpot and set it to High for 5 hours. Crucial Tip: Do not open the lid during the first 4 hours; keeping the steam trapped is essential for cooking the chicken properly.

Step 4: Shred and Add Veggies: When there is 1 hour left on the timer, open the lid. Add the 2 cups of defrosted mixed vegetables. Use two forks to shred the chicken thighs directly in the pot, stirring everything together.

Step 5: Add the Dumplings: Open the can of biscuits and flatten each one slightly with your hand. Cut each biscuit into 4 long strips. Layer these dough strips across the top of the chicken mixture.

Step 6: Finish and Serve: Cover and cook for the final 1 hour. Once the biscuits are puffed and cooked through, stir the mixture gently to incorporate the dumplings. Serve hot, garnished with a little extra fresh parsley.