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Crock Pot Chicken and Dumplings Recipe

Crock Pot Chicken and Dumplings Recipe
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★★★★★

4.9 from 7 reviews

This Crock Pot Chicken and Dumplings recipe features tender chicken thighs cooked in a creamy blend of soups and chicken broth, layered with fresh vegetables and fluffy buttermilk biscuit dumplings. Perfectly simple to prepare and comforting to enjoy, this slow cooker dish is ideal for cozy dinners or meal prep.

Ingredients

Scale

Chicken and Broth Base

  • 1 Onion, diced
  • 6 Boneless skinless chicken thighs
  • 1 can (10.5 oz) Cream of chicken soup
  • 1 can (10.5 oz) Cream of celery soup
  • 1 tsp Poultry seasoning
  • 2 tbsp Fresh parsley, chopped
  • Black pepper to taste
  • 2 cups Chicken broth

Vegetables and Dumplings

  • 2 cups Frozen mixed vegetables, defrosted
  • 1 can Buttermilk refrigerated biscuits (usually 8 biscuits)

Instructions

  1. Prepare the base: Layer the diced onion evenly on the bottom of the crockpot. Arrange the chicken thighs in a single layer over the onions to create the foundation of the dish.
  2. Mix the creamy sauce: In a mixing bowl, combine the cream of chicken soup, cream of celery soup, poultry seasoning, chopped fresh parsley, and black pepper to taste. Stir well to blend all ingredients smoothly.
  3. Add sauce and broth: Pour the mixed soup and seasoning sauce over the chicken thighs in the crockpot. Then, pour 2 cups of chicken broth evenly over the top to ensure the chicken stays moist during cooking.
  4. Cook the chicken: Set the crockpot to high and cook for 5 hours. Avoid opening the lid during this time to maintain temperature and cooking consistency.
  5. Add vegetables and shred chicken: When there is just 1 hour of cooking time left, carefully open the crockpot. Add the defrosted frozen mixed vegetables, stirring them into the mixture. While stirring, shred the chicken thighs into bite-sized pieces to create the filling for the dumplings.
  6. Prepare and add dumplings: Open the can of refrigerated buttermilk biscuits and flatten each biscuit with your hands or a rolling pin. Cut each flattened biscuit into 4 long slices to form dumplings. Layer these biscuit slices on top of the chicken and vegetable mixture in the crockpot evenly.
  7. Finish cooking: Close the lid and continue to cook on high for the remaining 1 hour. This allows the biscuit dumplings to cook and soak up the creamy flavors.
  8. Serve: Once cooking is complete, gently stir the dumplings into the chicken mixture to incorporate them evenly. Serve the chicken and dumplings hot, garnished with freshly chopped parsley for a bright, fresh finish.

Notes

  • Do not open the crockpot lid during the first 4 hours to ensure even cooking.
  • Shredding the chicken during the last hour maximizes flavor absorption.
  • Use fresh parsley for garnish and to enhance flavor.
  • You can substitute frozen mixed vegetables with fresh vegetables like carrots, peas, and corn for a fresher taste.
  • For thicker dumplings, allow biscuits to remain slightly thicker when cutting.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or crushed red pepper flakes.

Nutrition

Keywords: slow cooker chicken and dumplings, crockpot chicken recipe, easy chicken dinner, comfort food, creamy chicken and dumplings

Find it online: https://cheframiflavor.com/crock-pot-chicken-and-dumplings-recipe/