Best Ever Crock Pot Chicken and Dumplings

This Crock Pot Chicken and Dumplings is the ultimate “set it and forget it” comfort food. By using chicken thighs instead of breasts, you ensure the meat remains incredibly tender and juicy even after five hours of slow cooking. The combination of cream of chicken and cream of celery soups creates a thick, velvety gravy, while the refrigerated biscuits transform into pillowy, soft dumplings that soak up all that savory flavor.

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 chicken thighs in a single layer directly on top of the onions.

Step 2: Mix the Sauce: In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, poultry seasoning, chopped parsley, and black pepper. Pour this thick mixture over the chicken.

Step 3: Add Liquid and Slow Cook: Pour the 2 cups of chicken broth over everything. Cover the crockpot and set it to High for 5 hours.

Step 4: Shred and Add Veggies: When the display shows 1 hour of cook time remaining, open the lid. Use two forks to shred the chicken thighs directly in the pot. Stir in the 2 cups of defrosted mixed vegetables.

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

Step 6: Final Simmer: Cover and cook for the final 1 hour. Once the time is up, gently stir the mixture to incorporate the cooked dumplings into the creamy sauce. Serve warm, topped with a bit of extra fresh parsley.