This Best Ever Crock Pot Chicken and Dumplings is the definition of a true “set it and forget it” comfort meal. Chicken thighs stay juicy and tender during the slow cook, and refrigerated biscuits make an easy shortcut for soft, fluffy dumplings—no homemade dough required.
Best Ever Crock Pot Chicken and Dumplings
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Boneless, skinless chicken thighs | 6 |
| Buttermilk refrigerated biscuits | 1 can |
| Frozen mixed vegetables, thawed | 2 cups |
| Chicken broth | 2 cups |
| Cream of chicken soup | 1 can |
| Cream of celery soup | 1 can |
| Onion, diced | 1 |
| Fresh parsley, chopped (divided) | 2 tablespoons |
| Poultry seasoning | 1 teaspoon |
| Black pepper | To taste |
How to Make Best Ever Crock Pot Chicken and Dumplings
Step 1: Build the Base
Scatter the diced onion evenly across the bottom of the crock pot. Arrange the chicken thighs in a single layer on top of the onions.
Step 2: Mix the Sauce
In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, poultry seasoning, fresh parsley, and black pepper until smooth. Pour the mixture evenly over the chicken.
Step 3: Slow Cook
Pour the chicken broth over the contents of the crock pot. Cover and cook on High for 5 hours.
Important: Keep the lid closed for the first 4 hours to retain steam and ensure the chicken cooks properly.
Step 4: Shred the Chicken & Add Vegetables
With 1 hour remaining, remove the lid and add the thawed mixed vegetables. Shred the chicken directly in the crock pot using two forks, stirring to combine.
LOOK NEXT
ADVERTISEMENT
