Best Ever Crock Pot Chicken and Dumplings: A Comfort Food Classic Made Easy
There are meals that fill your stomach, and then there are meals that fill your soul. Chicken and dumplings belong to the second kind—rich, creamy, and deeply comforting. This version gives you all the traditional flavor without standing over a hot stove. Using a crock pot makes it wonderfully simple and nearly foolproof. It’s the perfect family meal for cozy evenings or lazy weekends.
Ingredients
- 1 onion, diced
- 6 boneless, skinless chicken thighs
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- 1 teaspoon poultry seasoning
- 2 cups chicken broth
- 1 can refrigerated buttermilk biscuits
- 2 cups frozen mixed vegetables, thawed
- Black pepper, to taste
Instructions
- Layer the Base
Place the diced onion in the bottom of the crock pot. Lay the chicken thighs evenly over the onions. - Prepare the Sauce
In a bowl, mix the cream of chicken soup, cream of celery soup, parsley, poultry seasoning, and black pepper. Pour this mixture over the chicken, then add the chicken broth. - Cook Low and Slow
Cover and cook on high for 5 hours. Keep the lid closed to maintain even heat. - Add Vegetables and Shred Chicken
With one hour left, stir in the mixed vegetables and gently shred the chicken with a spoon. - Add the Dumplings
Flatten each biscuit slightly, then cut into four strips. Layer the strips over the chicken mixture. Cover again and cook for the final hour until the dumplings are fluffy and cooked through. - Serve
Gently stir before serving to mix the dumplings into the creamy chicken filling. Garnish with fresh parsley and serve warm.
Tips for Success
- Use chicken thighs for richer flavor and tenderness.
- For a lighter dish, substitute low-sodium broth and lighter soups.
- Add fresh herbs such as thyme or rosemary for extra aroma.
- If the mixture is too thick, stir in a splash of warm broth before serving.
Storage
Let leftovers cool completely. Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or milk if needed. For longer storage, freeze in portions for up to 2 months and thaw overnight before reheating.
Serving Suggestions
This meal is hearty on its own but pairs beautifully with a crisp green salad, roasted vegetables, or a slice of warm cornbread. For dessert, try something simple and light like apple crisp or vanilla pudding.
FAQ
Q: Can I use chicken breasts instead of thighs?
Yes, though thighs stay juicier after long cooking. If using breasts, reduce cooking time slightly to prevent dryness.
Q: Can I make this recipe on low heat?
Yes. Cook on low for 7–8 hours instead of 5 on high.
Q: What can I use instead of refrigerated biscuits?
You can use homemade biscuit dough or small spoonfuls of dumpling batter made from flour, milk, and butter.
Q: Can I make this ahead of time?
Absolutely. Prepare it a day early, refrigerate, and reheat before serving. The flavors deepen overnight.
Conclusion
This Crock Pot Chicken and Dumplings recipe captures everything we love about comfort food—simple ingredients, rich flavor, and the kind of warmth that only home-cooked meals bring. It’s an easy, foolproof classic that turns everyday ingredients into something unforgettable. Perfect for sharing, freezing, or savoring slowly on a quiet evening, it’s proof that the best meals don’t have to be complicated—just made with heart.